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Everyday Vegetable Soup

Recipe photo courtesy of Con Poulos

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.

Source: Everyday Food, October 2003
Total Time Prep Servings



Cook's Notes

Freeze soup in small containers, then pull out only what you need; there's no need to thaw the soup before reheating.

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How would you rate this recipe?
  • spencerescoe1
    16 APR, 2019
    I loved this soup! It fed a surprisingly large amount of people (I think around 8-12 people). I also added a boiled chicken breast to give it a bit of meat, and it was a big hit.
  • jessicamar3208709
    25 MAR, 2019
    This is my favorite vegetable soup!
  • star82girlgmai
    1 NOV, 2018
    I've never made vegetable soup myself, and this recipe was simple and easy to follow, with delicious results. I omitted the entire first step because I didn't have any fresh onion or celery on hand, and I added the Italian seasoning in step 2. I used frozen vegetables, and the soup turned out great. Served with a side of freshly baked cornbread, this recipe was a hit with my family! I will definitely be adding it to my dinner rotation!
  • soymulta
    25 AUG, 2018
    I did not use canned diced tomatoes because they have an added preservative in them to maintain their shape. The result is a rubbery bit of 'red something' with absolutely no flavor. Instead, I used (homemade) canned tomatoes. You can also use peeled whole tomatoes from a can, crushed with your hands. I also used beef broth.
    • sandy329
      7 OCT, 2018
      Like you changes!!
    • ishaolinma4928149
      21 SEP, 2018
      Most canned tomatoes don't have additives except for salt possibly. Tomatoes are acidic and I have never seen tomatoes with preservatives added, organic or not.
  • MelissaKae
    8 OCT, 2014
    Delicious! I added garlic and it dramatically improved the soup. Recommend you dice your veggies such as potatoes and carrots small and thin versus chunks, you won't be disappointed!
    • ishaolinma4928149
      21 SEP, 2018
      We never use garlic, don't need it if the recipe is prepared right.
  • musha17
    13 DEC, 2017
    Too much tomato. Ends up being tomato soup with vegetables. 14 or 15 ounce can would be plenty. Added som beans. Great flavor from the Italian seasoning.
    • cczimmer2
      30 APR, 2018
      The tomatoieness is the point!
  • cczimmer2
    30 APR, 2018
    This recipe is as close to my mother's standard Sunday soup as I could find. It is wonderful. The comment about it being too much tomato got it totally wrong. This is the reason I like it. Most veggie soup doesn't have enough tomato. I make it for groups with cornbread and they all flip. I might go overboard on the veggies sometimes, but hey.
  • ALR9636803DW
    30 NOV, 2016
    I added several cubes of beef bouillon and a little bit of sugar to the pot. The recipe as written is very bland and taste like tomatoes. It was much better after I spruced it up a little.
    • ALR12109277DW
      16 DEC, 2017
      So, you liked it better once it was no longer vegetable soup? What a weird modification.
  • kelseymich9388656
    31 AUG, 2017
    This is my favorite vegetable soup recipe. I added squash, broccoli, cauliflower, a couple bay leaves, and minced garlic. I also added some sugar and heavy cream to even out the tomato taste and make it sweeter.
  • jmkswan
    29 DEC, 2016
    Have made this several times, always delicious. My favorite veg soup recipe! I think the tomato paste and Italian seasoning make it especially good.

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