Journey's End Vegetable Soup

"There was a restaurant in Mundelein IL that had the greatest vegetable soup in the world. Sadly it closed down recently leaving no place to get this soup. Fortunately they gave their customers a copy of the recipe before they closed. This is the recipe..."
photo by edangel620 photo by edangel620
photo by edangel620
Ready In:
1hr 30mins
9 cups




  • Heat bacon fat in heavy saucepan over medium heat.
  • Add next ten ingredients and cook until vegetables soften, stirring frequently.
  • Add flour to form a roux, stirring until smooth.
  • Add all remaining ingredients; cover and cook for about 50 minutes.
  • Season to taste with salt and pepper.
  • For the pasta, I have seen them use ABC's and 123's, but any pasta should do. For the beef stock, I use a high quality beef base and water. I of course work for a company that makes high quality beef bases.

Questions & Replies

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  1. I used to eat at Journey's End with my family once each week. It got to the point that my kids just called it the soup restaurant. We miss it so much. This soup tastes just like theirs did. I was hopeful when I saw the recipe, and it did not disappoint. It is also soooo healthy! Make it!
  2. My wife got a craving for this soup years after they closed. I made it and we both really enjoyed it. Thank you for sharing the recipe! It is kind of a lot of work, but FAR better than any other vegetable soup I've ever tried.
  3. Journey's End was my favorite place in the 80's for soup. Thanks for the recipe. Still haven't found another place like this! Oh, i forgot to mention you get it before you even ordered or got water.
  4. I miss Journey's End. We went there almost every Sunday evening on our way back from church in Chicago. Soup and pizza were the best! And the flaming saganaki
  5. Excellent. Not just true to the original, but one of the greatest vegetable soups ever made. Bravo.


  1. Hello Journey's End restaurant soup lovers. I, too loved the two crocks of soup served here with my favorite being the veggie. I have made the recipe several times and once again over the weekend. I have tweaked the recipe after I have made it several times. Here is how I did it: I double the liquid contents and the spice contents so the soup doesn't get crazy thick. All other ingredients remain the same. Doubling the spices, too, will keep the flavor and provide a soupier vs thick stew vs adding more water or liquid without the consideration of the flavor. Absolutely delish. BTW, this is the first time that I made beef stock from scratch. Bella


<img src="" border="0" alt="Photobucket"> Food scientist by heart and profession. I know how to make a few things very well. One of these days I'll learn to make other things. I have very little experience in baking, but I'm taking a class in it. I'm on a quest to make the world's greatest whole wheat pizza crust for some odd reason.
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