Summer pie that’s cool and pleasant.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 8 |
| Yield: | 1 1/2 gallons |
Ingredients
- 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
Instructions
- 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
| Calories | 166 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 8 g |
| Protein | 8 g |
| Saturated Fat | 0 g |
| Sodium | 867 mg |
| Sugars | 8 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written except I replaced broth with water and this was still extremely bland. It needs a lot more seasoning and herbs than the recipe calls for. I kept adding after the fact but still ended up throwing away more than half of it. Sorry but I won’t be making this again.
This recipe is an excellent base to go by. I added coleslaw, creamed corn, mushrooms and broccoli. I also added extra spices to kick it up a little. Let you imagination run wild.
This soup has virtually no flavor to it. It is very bland. I couldn’t even eat it. I will have to add my own seasonings and some different vegetables and spices to give it some zip. I am confused by the high ratings. It is a good base and I hate to give negative reviews, but if you know how to cook fairly well, you are better off doing your own thing. I feel like I likely wasted $15+ worth of veggies and other ingredients to make it, if I can’t bring some life into it tonight.
My husband and I prepared this dish. And it was so delicious!!! We loved it and we will certainly be making it again. Thank you for this recipe, the BEST!!!
This was a very simple recipe…I think where I went wrong is by adding no salt vegetable broth which meant it was quite bland. However, I ate the whole pot and it was amazing with hot sauce. I’m not a big fan of cabbage so I think I’ll get another recipe as my go too but this was definitely good and worth trying.
This is a solid veggie soup recipe. The rubbed sage makes it somehow. I add garlic and sometimes frozen sweet corn, and sub out kale for the cabbage. Add parsley and lemon juice at the end to cut the acidity & brighten it up.
It was so tasty and easy to make.
This was a good and comforting soup. I used some homemade tomato broth I had in the freezer instead of the vegetable broth so I left out the canned tomatoes. Also added oregano and garlic powder and some corn.
I added extra beans since the can I had on hand was bigger as well as noodles about 10 minutes before it was done. I’m not sure the noodles were really necessary since they soaked up too much of the broth but it was delicious anyway and easy to make. If I were to do it again I think more potatoes would be the way I would go.
Love this soup! I add in baby Bella mushrooms, zucchini, spinach, and chicken to make it a full meal.
Very good basic recipe to tweak as you see fit. It’s one of those recipes that can’t go wrong no matter how you tweak it. Delicious!
This soup recipe is a great basic starting point. I’ve made it just as written and it was very good and simple. This Thanksgiving I used the veggies left over from a vegetable tray. I also used up the last of the turkey. I will definitely keep this recipe for future use.
This soup is awesome just the way the recipe is written. My husband couldn’t get enough of it. It’s tasty, full of flavor, low fat and very healthy. It definitely earns 5 stars!
I have made this twice. Doubled the recipe. The kids love it! It’s gone in no time. I do add a little more chicken and vegetable stock.
I’ve made this several times and my family loves it. But in the few times I’ve made it, I’ve modified. I add chic peas, omit the potato (because they never seem to cook enough), and I add a small amount of mini shell pasta just before serving. This is delicious, nutricious and everyone loves it.
I followed this recipe exactly but added a few things.. added 1 can of tomato sauce and a lb and a half of ground beef. This soup was a very simple yet flavorful and satisfying.
Made exactly as stated in recipe. Love it. Will make it again. So easy…Thanks for sharing.
This soup is so tasty and you can’t get any healthier!
It’s wonderful to get something so delicious from a recipe that is so simple. I added peas, corn, & a heavy cup of quinoa that was precooked with veg broth.
Great recipe. I made a few changes with the spices. I omitted the basil, thyme and sage. I added fresh garlic and Cayenne pepper. Did anyone else notice corn in the pic but not listed as an ingredient? oh well.
Easy to follow, easy to cook recipe. I modified it a bit tho. I didn’t have any chicken broth or stock so I boiled 2 chicken legs then added 2 bouillon cubes. I’m not adding the chicken, that’s for my son’s dinner). Vegetables I added are: Carrot, celery, onion, tomato, yellow zucchini, black beans, frozen string beans and corn. I added fresh garlic, dill, scallions, parsley and pepper. No Salt (I have HBP). Should be just about done.I may add a touch of cayenne pepper as well. Yum!