Chunky Vegetable Soup

This chunky vegetable soup is delicious and versatile. You can use any combination of vegetables you prefer. It’s wonderful in the summer and fall because it’s both light and comforting.

When I was in college, I roomed with a good friend of mine. She showed me this chunky vegetable soup recipe that I now can’t get through autumn without making at least a hundred times.

The best part is that it’s very versatile. I generally just take vegetables that I’ve used in other recipes recently (that I know I probably won’t use anytime soon for something else) and toss them into a pot with vegetable juice and chicken broth.

But you can use any vegetables you like. I like to use whatever is in season, which makes it a great year-round recipe. In the summer, I go heavy on the yellow squash and zucchini, to make it light. In the fall and winter, I load it down with carb-heavy vegetables, like butternut squash and potatoes. No matter the season, it’s always a comforting meal.

Chunky Vegetable Soup

• 1 bag of carrots, peeled and diced
• 3 russet potatoes, cut into cubes
• 1 head of cabbage
• 2 zucchini, diced
• 1 large yellow squash, diced (sometimes I use butternut for fall and winter soup)
• 1 bag of frozen peas
• 1 bag of frozen lima beans
• 1 bag of frozen corn
• 1 can (~40 oz) vegetable juice
• 8 cups chicken, beef, or vegetable broth
• black pepper, to taste

Step 01: Peel and cut up your vegetables and toss them into the pot along with the vegetable juice, broth, and pepper. Don’t add the frozen vegetables yet.

Step 02: Bring soup to a boil, reduce heat, and simmer for 30-45 minutes or until vegetables are tender.

Step 03: Once it’s done cooking, remove the pot from the heat and add all of the frozen vegetables. Stir until they’re cooked through.

Adding them after the rest of it is done cooking will cool down the soup enough so you can eat it sooner and the still-hot broth will cook those vegetables without overcooking them. Win win!

A whole pot of this is roughly $13.00, which is really good considering we usually get three or four days of lunches and dinners out of it. So that would make a serving of this around $0.92. (If you hate monotony, freeze it and pull it out when the mood strikes you.)

A serving size is 2 cups, which is about 300 calories, give or take. And it is quite filling. I can’t even get through a whole bowl. 🙂

What recipe do you like to make in anticipation of fall weather?

Chunky Summer Vegetable Soup

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Ingredients

• 1 bag of carrots, peeled and diced
• 3 russet potatoes, cut into cubes
• 1 head of cabbage
• 2 zucchini, diced
• 1 large yellow squash, diced (sometimes I use butternut for fall and winter soup)
• 1 bag of frozen peas
• 1 bag of frozen lima beans
• 1 bag of frozen corn
• 1 can (~40 oz) vegetable juice
• 8 cups chicken, beef, or vegetable broth
• black pepper, to taste

Instructions

Peel and cut up your vegetables and toss them into the pot along with the vegetable juice, broth, and pepper. Don’t add the frozen vegetables yet.

Bring soup to a boil, reduce heat, and simmer for 30-45 minutes or until vegetables are tender.

Once it’s done cooking, remove the pot from the heat and add all of the frozen vegetables. Stir until they’re cooked through.

Chunky Vegetable Soup was last modified: June 26th, 2018 by Chelsey