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Good Ol’ Vegetable Soup

Veggie soup, how to make vegetable soup

Always nutritious and a great way to use up leftover vegetables!

  • Author: Sheryl "Wilderness Wife" Thompson
  • Prep Time: 20 mins
  • Cook Time: 60 mins
  • Total Time: 1 hour 20 mins
  • Category: Soup
  • Cuisine: New England, American

Ingredients

Scale
  • 1 tbs. butter
  • 1 tbs. olive oil
  • 1c. diced onion
  • 2 tbs. minced garlic
  • 2 14 oz. cans of chicken stock
  • 2 c. water
  • 1 bay leaf
  • ½ tsp. dried marjoram
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 1 cup frozen green beans
  • 1 cup frozen broccoli florets
  • 6 oz. pasta, noodles, or rice
  • salt and pepper to taste

Instructions

  1. In a large stock pot, melt butter and add olive oil.
  2. Add onion and cook until translucent.
  3. Add the garlic. Cook for 1 minute more.
  4. Add chicken stock, water, bay leaf, marjoram, and vegetables. Season with salt and pepper.
  5. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.
  6. Add pasta or rice (your preference). Cook until pasta is done. (about 10 minutes)