The Most Colorful Comfort Food

Vegetable Soup Recipe

May 18, 2011   19 Comments

Snack Girl has a confession to make. She was a "hater" of vegetable soup. I know it is hard to believe - but I was. daughter brought home a recipe for vegetable soup from school and asked me if I would make it with her.

So, I said, "No way, that stuff is gross!" (in my head). While my lips said, "Let's do it!".

When I first reviewed her recipe, I was overwhelmed by the number of ingredients. Snack features recipes with about FIVE ingredients, because I hate recipes with long ingredient lists.

But, all of these ingredients are vegetables and so you don't have to buy a big package to only use a small amount. The only pain is the cabbage - I am going to make coleslaw with the rest of it.

You don't have to use all the vegetables in this list to make this vegetable soup. For example, if you hate tomatoes just add more zucchini and corn. No big deal.

I gave my daughter a butter knife (she is 7) and she cut the zucchini, green beans, and potato into chunks. She was a big help because all the work of this recipe is in the slicing and chopping.

The cooking time is short and you could do this all start to finish in about 30 minutes.

My advice to vegetable soup haters is to add Tabasco at the end. A couple dashes of Tabasco to this soup sent me into an orbit of happiness. This stuff is gooooood.

And, ridiculously good for you. It is a great low calorie snack (a whole bowl is only 88 calories!), lunch, dinner, whatever. You cannot get fat eating this soup.

Finally, I just want to share where I got the pot for cooking this soup. I happen to have inherited a bunch of Le Creuset dutch ovens (thanks, mom) and one of them finally wore out.

I decided that I didn't have $300 for another one, so I bought this one from Lodge ($50 -see below). I think it is pretty great! It has chipped a little on the edges, but I think it is going to last. I have had it for about 6 months now.

These enameled cast iron pans are the best for holding the heat and keeping it even for stews, soups, stocks, etc.

Please share your favorite vegetable soup recipe.

Vegetable Soup Recipe

(makes 8 large servings)

1 large onion, peeled
2 carrots, peeled
1 medium potato, with skin
1/4 pound green beans, trimmed
1/6 small head cabbage
1 stalk broccoli (stalk peeled)
3 medium tomatoes
1 small green bell pepper
1 zucchini (5 to 6 inches)
1 cup frozen corn
1/2 cup frozen peas
4 bouillon cubes (chicken, beef, vegetable)
5 cups water
1 bay leaf
1 teaspoon dried marjoram
1 teaspoon dried thyme
salt and pepper to taste
Tabasco (optional)

Slice onion and carrots into rounds. Cut potato into cubes and snap beans into 1-inch pieces. Shred cabbage and put onion, carrots, potato, and cabbage into 6 quart cooking pot.

Add bouillon cubes and water to cooking pot with vegetables. Bring to boil, reduce heat to medium low and simmer, uncovered, for 10 minutes.

Meanwhile, slice broccoli stem into rounds; leave tops whole. Cut tomatoes into eighths. Stem green pepper, remove seeds, and chop. Slice zucchini into rounds. Put broccoli, tomatoes, green pepper, zucchini, corn and peas into a bowl.

To the cooking pot, add vegetables in bowl, herbs, and stir. Bring to a simmer and adjust seasonings. Simmer, uncovered, about 10 minutes longer, until vegetables are crisp-tender. Enjoy!

88 calories, 0.8 g fat, 18.8 g carbohydrates, 3.9 g protein, 4.4 g fiber, 345 mg sodium, 2 Points+

Le Creuset Enameled Cast-Iron 7-1/4-Quart Round French Oven, Cherry Red

$375.00   $359.95

Lodge EC6D43 Enameled Cast Iron Dutch Oven, 6-Quart, Island Spice Red


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Sounds good.Im making a potatoe/veggie soup--sauted carrots,onions,and potatoes,spinich (added twords the end)green onions,leeks and all kinds of spices (garlic and onion poiwders,yellow curry for the unique flavor it adds and a little cyan pepper for a touch of heat) anything else I find to put in. and it mcomes out great.

on May 18, 2011

I'm adding this to my favorites, so i have it in a few months for all those garden veggies! Mmmmmmm. Thanks!

on May 18, 2011

Welcome.I have lot's of ideas if you ever need any dont hesitate to ask.

on May 18, 2011

I've never made my own vegetable soup but this looks great!

on May 18, 2011

Looks wonderful! Thanks for sharing this.

on May 18, 2011

i have used broccoli slaw or rainbow slaw instead of cabbage in a couple of soups i make... they are already shredded.

on May 18, 2011

Weight Watchers has a similar soup to this in the week 1 book - keeps coming back, despite all the program changes - it is 0 points, so you can eat as much as you want. (I don't think it has potatoes & corn & peas though, as they have points) - but good to make if you want something to fill you up. I agree on the tabasco...!

on May 18, 2011

I have a recipe for minestrone soup that I'm addicted to that is pretty similar, except it has kidney beans (no pasta) instead of potatoes and no broccoli. What I love most is a nice strong beef broth. I make a big batch and freeze it in individual serving sizes and let it defrost at work until lunchtime, then pop it in the microwave.

on May 18, 2011

Get low sodium bouillon base without MSG, and, I believe, your sodium intake should go down on this soup.

If I am in a rush and out of my own stock, this is what I use:

on May 18, 2011

This sounds like a wonderful recipe, especially for this rainy and cold week!

on May 18, 2011

For a special treat, top homemade soup with slices of perfectly ripe avocado. The hot soup and the creamy avocado will warm your tummy and your heart!
Avocados are mood food!

on May 18, 2011

When you say "green pepper", do you mean jalapeno type or bell type?

on May 18, 2011

@Gloria - I meant Green Bell Pepper - and I am going to change the above recipe to reflect that. Thanks!

on May 18, 2011

I have been making something similar for years and I add a small can of Herdez salsa. It really takes it up a notch!!!

on May 18, 2011

Is that 4 of the same bouillon cubes or can you use a combination?

on May 18, 2011

@sallyjrw - I think a combination would work - you adjust seasonings at the end so it should be fine to mix them.
@Lynn - I LOVE the salsa idea - thanks for sharing!

on May 18, 2011

I use veggi broth hubby and I are going vegetarian(harde than it looks)sauted carrots,onions,mushrooms,and potatoes,(makes the veggies softer befroe putting them in the pot and it makes the cooking time quicker spinich is added twords the end)green onions,leeks and all kinds of spices (garlic and onion powders,yellow curry for the unique flavor it adds and a little cyan pepper for a touch of heat)

on May 18, 2011

I make a similar version- I call it kitchen sink vegetable soup, because it really doesn't matter WHAT veggies you put in it, and over time you and family will find your favorites to add. Instead of Tabasco sauce, I shake in a ton of curry powder right into my bowl, SOOOOOOOOOO yum.

on May 19, 2011

That looks great! i think i need to try it!

on June 5, 2011

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