Hearty Cold-Weather Vegetable Soup

Hearty Cold-Weather Vegetable Soup

November is here and with it comes shorter days and colder nights. To stay warm, I like to incorporate lots of soups, stews and chowders into our dinner rotation. One of my favorites to make is this recipe for vegetable soup. It’s so thick and hearty, it’s a soup that will warm you up and keep you full. Not to mention what a healthy dinner this is! It’s loaded with veggies making it an all around great choice for dinner!

 

Vegetable Soup

 

Potatoes, Carrots, Celery, the works!

The trick to getting vegetable soup just right is having the right proportions. If you put too many veggies in, all the liquid will get absorbed and you’ll be left with more of a veggie stew. And that’s not what we’re going for! On the other end of the spectrum, not putting in enough veggies will leave you with a non-hearty broth.

Also not what we’re going for. So after making this soup lots and lots of times, I’ve finally found the perfect veggie to broth ratio that will give you the ultimate hearty soup that leaves plenty of broth for those tasty little oyster crackers that pair so perfectly.

 

Vegetable Soup



One-Pot Vegetable Soup

I suggest using a large stock pot when making this soup so it doesn’t boil over. An 8-qt pot should do the trick. And speaking of pots, this meal only uses ONE for the whole meal. Any time I can make dinner using only one pot is fantastic. That makes less clean up time and more time for relaxing, maybe even take a big bubble bath with a nice bath bomb!

But back to the soup… It’s delicious, quick, easy and a perfect one-pot meal. Before serving, make sure to top it off with some salt and pepper. After having this once, you’ll be making it all autumn and winter long!

Did you end up trying this recipe? Do you have any comments or suggestions? I would love to hear from you below!



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Hearty Vegetable Soup
Hearty Vegetable Soup
Print Recipe
Print Recipe
Hearty Vegetable Soup
Hearty Vegetable Soup
Rating
Votes: 1
Rating: 5
Rate this recipe!
Servings 8Servings
Cook Time 30Minutes
Ingredients
  • 64 Oz. Tomato Juice
  • 3 Tbsp. oil
  • 3 Potatoes (chopped into small chunks)
  • 5 Ribs Celery (chopped)
  • 1 Onion (chopped)
  • 2 Carrots (Sliced)
  • 1/2 Head Cabbage (roughly chopped)
  • 1 Cup Corn (fresh or frozen)
  • Salt and Pepper to Taste
Servings: Servings
Units:
Ingredients
  • 64 Oz. Tomato Juice
  • 3 Tbsp. oil
  • 3 Potatoes (chopped into small chunks)
  • 5 Ribs Celery (chopped)
  • 1 Onion (chopped)
  • 2 Carrots (Sliced)
  • 1/2 Head Cabbage (roughly chopped)
  • 1 Cup Corn (fresh or frozen)
  • Salt and Pepper to Taste
Servings: Servings
Units:
Rating
Votes: 1
Rating: 5
Rate this recipe!
Servings 8Servings
Cook Time 30Minutes
Instructions
  1. In a large stock pot, bring the tomato juice and oil to a boil.
  2. Add the potatoes, celery, onion, carrots and cabbage. Let simmer for 20 minutes on medium heat.
  3. Add the corn and continue to simmer for another 10 minutes or until the potatoes are tender.
  4. Remove from heat, season with salt and pepper to taste and enjoy!
Recipe Notes


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