Homemade Vegetable Soup Recipe

Name: Homemade Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 c. beef soup bones (omit if you are vegetarian); 4 qt. water; 4 c. potatoes, chopped; 2 c. carrots, chopped; 1 medium onion; 1 c. cabbage; 1 c. celery; 1 qt. tomatoes; 1 or 2 c. any other vegetable, like zucchini, spinach or leftover vegetables (corn, beans, etc.); 2 bay leaves; 1 tsp. garlic; salt and pepper to taste

Servings: persons

3 to 4 c. beef soup bones (omit if you are vegetarian)
4 qt. water
4 c. potatoes, chopped
2 c. carrots, chopped
1 medium onion
1 c. cabbage
1 c. celery
1 qt. tomatoes
1 or 2 c. any other vegetable, like zucchini, spinach or leftover vegetables (corn, beans, etc.)
2 bay leaves
1 tsp. garlic
salt and pepper to taste

1
Boil soup bones for 1 hour.
2
Remove from pot.
3
Add vegetables. Cook on low heat for 1/2 hour.
4
Add tomatoes and spices.
5
Turn off heat.
6
Let sit 15 minutes.
7
This soup is even better the second day.
8
It may be canned or frozen.
9
Keeps well in refrigerator for 1 week.
10
Makes 6 quarts, but may easily be reduced.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 3 to 4 c. beef soup bones (omit if you are vegetarian), 4 qt. water, 4 c. potatoes, chopped, 2 c. carrots, chopped, and more.

Yes, Homemade 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.

Homemade Vegetable Soup

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