Hubbard Community Cookbook: Al’s Savory Vegetable Soup

The tastiest recipes often are those that are the simplest to assemble.

This soup formula was discovered and perfected by my sister Jo several years ago.   Since then, the concoction has been a featured dish at more family football gatherings than I can readily recall.

It’s a delicious cure for fall or winter chill, yet light enough for warmer seasons.

I recommend it for any occasion, or for no occasion whatsoever:

  • 2 Tbsp oil
  • 3/4 c diced onions
  • 3/4 c thinly sliced carrots
  • 5 c boiling water
  • 2 1/2 tsp salt
  • 1/4 tsp dried thyme
  • 1/4 tsp pepper
  • 5 generous Tbsp canned crushed tomatoes
  • 2 small turnips, peeled and diced
  • 2 parsnips, peeled and sliced into 1/4 inch rounds
  • 1 large leek, well-rinsed and sliced into 1/4 inch rounds, using some of the light green
  • 1 medium baking potato, peeled and diced
  • 1 large carrot, peeled and sliced into 1/4 inch rounds

Heat oil and add onions and thinly sliced carrots.   Gently saute until soft.   Add boiling water, seasonings and tomatoes.   Add remaining vegetables.   Bring to boil, then reduce heat and simmer for about 20 minutes.   Allow soup to sit for 30 minutes prior to serving.

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