A fantastic Vegetable Soup brimming with every veggie in the pantry to warm you on a cold winter day. Serve with crackers, cornbread or grilled cheese.
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 Soupwith crackers, cornbread, or grilled cheese. And I have to say, a peanut butter and jelly sandwich goes really well on the side.
How to Make Vegetable Soup
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.
More Soup Recipes on Never Enough Thyme:
Soup Recipes from Other Bloggers:
- 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
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- 2 tblsp. olive oil
- 1 medium onion, diced
- 1 cup loosely packed chopped celery leaves and stems
- 32 ounces chicken broth or stock
- 8 oz. yellow potatoes, diced
- 1 15 oz. can diced tomatoes with their liquid
- 2 cans Veg-All with their liquid
- 1 cup frozen tiny lima beans (or butterbeans)
- 1 cup frozen cut okra
- 2 tsp. salt
- 1/2 tsp. ground black pepper
- 1 15 oz. can creamed corn
- In a large saucepan or soup pot, heat the oil over medium high heat. Add the diced onion and celery. Sauté until the onion is barely translucent.
- Add 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.
- Remove the pot from the heat and stir in the creamed corn.
- Serve with biscuits, cornbread, or crackers.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 173 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 3mg Sodium: 1319mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 6g Sugar: 7g Sugar Alcohols: 0g Protein: 7g
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