Vegetable Soup


The weather has not cooperated with my desire to make soup. After a freak snowstorm at the end of October, November has been a pretty pleasant month. We've had temperatures in the 60's for more days than I can keep track.

Tom is probably right though, when he says that for every nice day we have in November it means a horrendous day we'll have in February. Since I hate any type of precipitation that falls from the sky, I'm choosing to pretend that February is months and months away and I won't need to worry or think about it for a long time.

Ignoring Mother Nature and strange temperatures, I decided to make soup anyway. I'm sure I've mentioned it enough now that you know Tom isn't a fan of vegetables, right? Well, would you believe that he really likes vegetable soup? Yeah, I don't get it either.

However he did complain quite a bit when we were at the grocery store and I picked up Brussels sprouts. I told him they were going in the soup and it wasn't like he would taste them anyway. I also asked him the last time he had ever tried a Brussels sprout, which of course, he couldn't answer. Silly husband, vegetables won't hurt you.

Vegetable Soup
Source: PreventionRD, slightly adapted from My Kitchen Adventures
Yield: 8 servings
Printer Friendly

    • 1 onion, diced
    • 2 cloves garlic, minced
    • 1 tsp. olive oil
    • 2 large potatoes, peeled and cubed
    • 32 oz. chicken stock
    • 1 tbsp. parsley
    • 1 tsp. thyme
    • 1/4 tsp. red pepper flakes
    • 1 bay leaf
    • 2 large carrots, peeled and coined
    • 2 stalks celery, diced
    • 1 cup Brussels sprouts, ends removed and quartered
    • 1 cup frozen corn kernels
    • 1 cup frozen green beans
    • 14 oz. diced tomatoes with juice
    • 10.75 oz (1 can) tomato soup, plus one can of water
    • 1/2 lemon, juiced
    • salt and pepper, to taste 
1. In a large stock pot, heat the olive oil over medium heat. Add the onion and garlic and cook until the onion is just soft.
2. Add the potatoes, chicken stock, parsley, thyme, red pepper and bay leaf. Bring to a boil and then reduce to a simmer until the potatoes are fork-tender, about 15 minutes.
3. Add the carrots, celery, Brussels sprouts, corn and green beans. Cook for 10-15 minutes or until the vegetables are soft.
4. Mix in the tomato soup, water and lemon juice. Bring back to a boil and cook for 2-3 minutes. Reduce heat to low and add in salt and pepper to taste.

I did cut this recipe back a bit because the original makes 12 servings at 2 cups each. Since I have limited freezer space, I decided not to take it up with all this extra soup. I thought this was pretty good but next time I might use beef stock instead of chicken stock for a heartier flavor. Tom didn't notice the Brussels sprouts in the soup at all.

We ate this with toasted slices of Italian bread.

1 comment:

  1. The weather NEVER seems to cooperate here in Florida. So I just serve soup anyway. That veggie soup sounds delicious.


AdChoice Icon, to be placed in the footer:

Total Pageviews

Back to Top