Creamy Vegetable Soup Recipe

Name: Creamy Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, chopped; 1/4 c. butter or margarine; 3 medium sweet potatoes, peeled and chopped; 1 bunch broccoli, chopped; 3 medium zucchini, chopped; 2 qt. chicken broth; 2 medium potatoes, peeled and shredded; 1 tsp. celery seed; 1 to 2 tsp. ground cumin; 2 tsp. salt; 1 tsp. pepper; 2 c. light cream; 5 pkg. (16 oz. each) dried beans: lima, Great Northern, kidney, pinto and split peas (enough for four batches of soup); 3 beef bouillon cubes; 3 Tbsp. dried chives; 1 tsp. dried savory; 1 tsp. salt (optional); 1/2 tsp. ground cumin; 1/2 tsp. pepper; 1 bay leaf; 2 1/2 qt. water; 1 can (14 1/2 oz.) stewed tomatoes

Servings: persons

1 large onion, chopped
1/4 c. butter or margarine
3 medium sweet potatoes, peeled and chopped
1 bunch broccoli, chopped
3 medium zucchini, chopped
2 qt. chicken broth
2 medium potatoes, peeled and shredded
1 tsp. celery seed
1 to 2 tsp. ground cumin
2 tsp. salt
1 tsp. pepper
2 c. light cream
5 pkg. (16 oz. each) dried beans: lima, Great Northern, kidney, pinto and split peas (enough for four batches of soup)
3 beef bouillon cubes
3 Tbsp. dried chives
1 tsp. dried savory
1 tsp. salt (optional)
1/2 tsp. ground cumin
1/2 tsp. pepper
1 bay leaf
2 1/2 qt. water
1 can (14 1/2 oz.) stewed tomatoes

1
Combine beans; divide into four equal batches (about 3 3/4 each).
2
To make one batch of soup:
3
Wash one batch of beans.
4
Place in a large kettle; add enough water to cover.
5
Bring to a boil; cook for 3 to 4 minutes.
6
Remove from heat; cover and let stand for 1 hour.
7
Tie spices in a cheesecloth bag.
8
Drain and rinse beans. Return to kettle; add spices and water.
9
Bring to a boil.
10
Reduce heat; cover and simmer 1 1/2 hours or until beans are tender, stirring occasionally.
11
Remove spices.
12
Add tomatoes and heat through.
13
One batch makes 14 servings (3 1/2 quarts).

1335

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 large onion, chopped, 1/4 c. butter or margarine, 3 medium sweet potatoes, peeled and chopped, 1 bunch broccoli, chopped, and more.

Yes, Creamy Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions