Homemade Vegetable Soup


This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.

Prep Time:
25 mins
Cook Time:
1 hrs 30 mins
Total Time:
1 hrs 55 mins
1 1/2 gallons


  • 2 cups chopped baby carrots

  • 2 baking potatoes, cut into cubes

  • 1 small sweet onion, chopped

  • 2 stalks celery, chopped

  • 1 (14 ounce) can great Northern beans, rinsed and drained

  • ½ small head cabbage, chopped

  • 1 (14 ounce) can diced tomatoes

  • 2 cups cut fresh green beans (1/2 inch pieces)

  • 1 (32 ounce) carton chicken broth

  • 2 (14 ounce) cans vegetable stock

  • 2 cups water

  • 1 ½ teaspoons dried basil

  • 1 pinch rubbed sage

  • 1 pinch dried thyme leaves

  • salt to taste


  1. Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.

Nutrition Facts (per serving)

166 Calories
1g Fat
33g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 166
% Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 3mg 1%
Sodium 867mg 38%
Total Carbohydrate 33g 12%
Dietary Fiber 8g 28%
Total Sugars 8g
Protein 8g
Vitamin C 38mg 188%
Calcium 113mg 9%
Iron 4mg 20%
Potassium 718mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love