From xradiograph

Food: Vegetable Soup

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Here is a simple recipe for vegetable soup using ingredients that I had on hand but of course you can substitute what you have on hand. This is easy to make and can be served as a starter or with a piece of hearty bread as a main course. Most of the vegetable soup recipes I’ve seen call for just water, but I had an extra 4 cups of chicken stock leftover from another recipe, so I decided to try it and it work out fine. In fact, it gave the soup some extra richness.


What’s On Hand Vegetable Soup


Cooking Methods: Sauté and Simmer
Serves 6





Not too much prep for this soup. Just chop up the onion, slice the carrots into 1/4 inch thick pieces, trim and halve the green beens. Slice the mushrooms into 1/4 inch pieces, chop the potatoes into 1/8′s or 1/4′s depending on their size and chop the parsley. Now you are ready to put it all together.


Heat butter and oil on medium high in a soup pot. Sauté onion, carrot, green beans for 3-4 minutes.


Add mushrooms and cook for another 2 minutes. Add chicken stock and water, potatoes, and season with salt & pepper.


Bring to a boil, cover, reduce heat and cook at a gentle boil until the potatoes are tender. (approx. 15 minutes) Add parsley just before the potatoes are cooked.


Season to taste and serve.

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Page last modified on October 27, 2007, at 07:59 AM