Everybody loves soup, right? But you just don’t always have hours to spend making stock, chopping vegetables, and simmering it all together, right? Right! Well, here’s a vegetable soup you can make after you get home from work and have it on the table in well under 45 minutes.
Sure this recipe uses shortcuts – purchased stock, frozen and canned vegetables, but hey…who can’t use some help speeding things up in the kitchen every once in a while? I certainly can and I’m betting you can, too. However, if you want to make the stock from scratch, cut up the okra and corn, and grow the potatoes and onions, be my guest. I’ll use my pantry for that ;-)
Serve this delicious Vegetable Soup with crackers, cornbread, or biscuits. And I have to say, a peanut butter and jelly sandwich goes really well on the side.
Before I get going on the instructions, I wanted to explain what I mean when I list “celery leaves and stems” in the ingredients. When making soups that call for celery, I always use the top portion of the stalks. You know, the little thin stems with the leaves attached? I know most people discard those but, oh my, how much flavor is in those leaves! Certainly you can use diced celery stalks here, but those stems and leaves really add a lot to the soup. Give them a try!
Also, you can use any kind of potato that you happen to have on hand for this soup. Please don’t run out and buy yellow potatoes just because that’s what I listed in the ingredients. I do prefer a more waxy potato instead of a mealy type, but either works fine!
In a large saucepan or soup pot, heat the oil over medium high heat. Add the diced onion and celery and sauté until the onion is just translucent.
Add all the remaining ingredients except the creamed corn. Bring to a boil, then reduce the heat to medium and cook, covered, for 25 to 30 minutes or until the potatoes are tender. Please note that you can make this soup strictly vegetarian by using a vegetable broth or you can substitute beef broth if you prefer that taste. It’s up to you.
Remove the pot from the heat and stir in the creamed corn. I know you think that’s strange but I learned that little trick a long time ago. I just stir in the can of creamed corn right before serving and, believe me, the soup is so hot that it immediately warms the corn and the creaminess thickens up the soup a little bit. It really doesn’t need any cooking time at all.
Serve with biscuits, cornbread, or crackers.
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Other soup recipes you might enjoy from around the internet:
[i]All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.[/i]
- Amanda’s Meatball Soup from Amanda’s Cookin’
- Carrot and Red Pepper Soup from Creative Culinary
- Broccoli Cheese Soup from Big Bear’s Wife
- Lasagna Soup from A Farm Girl’s Dabbles
- Loaded Baked Potato Soup from Just a Taste
- White Bean and Roasted Mushroom Soup from She Wears Many Hats
What I was up to…
- One year ago: Spiced Applesauce in the Slow Cooker
- Two years ago: Egg Custard Pie
- Three years ago: Barbecued Green Beans
- Four years ago: Pot Roast with Rosemary and Garlic