Description
Grandma’s Homemade Vegetable Soup is a warm, comforting, and flavorful classic that combines a medley of fresh and wholesome vegetables simmered to perfection. This recipe utilizes simple ingredients like onions, carrots, celery, bell peppers, and green cabbage, bringing a nutritious and hearty soup ideal for cozy gatherings or a nourishing weeknight meal.
Ingredients
Scale
Vegetables
- 1 medium Onion (Yellow onion recommended)
- 3 cloves Garlic (Minced fresh garlic)
- 2 medium Carrots (Peeling optional)
- 2 stalks Celery
- 1 medium Bell Pepper (Any color)
- 1 cup Corn (Fresh or frozen)
- 1 cup Okra (Fresh or frozen)
- 2 medium Tomatoes (Fresh preferred, canned okay)
- 2 medium Potatoes (Red or Yukon Gold, skins optional)
- 2 cups Green Cabbage (Avoid purple cabbage)
Liquids & Seasonings
- 2 tablespoons Olive Oil (Can substitute with avocado or sunflower seed oil)
- 1 teaspoon Salt (Adjust to taste)
- 1 teaspoon Pepper (Adjust to taste)
- 1 tablespoon Dried Parsley (Fresh not recommended)
- 8 cups Water (Forms the broth)
Instructions
- Preparation: Chop all vegetables into uniform sizes to ensure even cooking. If using fresh tomatoes, roast them beforehand to enhance depth of flavor.
- Heat oil: In a large pot, warm the olive oil over medium heat until it shimmers, signaling it is ready for sautéing.
- Sauté aromatics: Add onions, carrots, and celery to the pot. Cook while stirring occasionally until the vegetables soften, about 5 to 7 minutes. Sprinkle with salt during this process to help draw out moisture and enhance taste.
- Add remaining vegetables: Gradually stir in bell peppers, corn, okra, potatoes, and cabbage. Mix each ingredient thoroughly for even seasoning.
- Season: Add salt, pepper, and dried parsley incrementally as you incorporate each vegetable to layer flavors well.
- Add broth and simmer: Pour in enough water to cover the vegetables, usually around 8 cups. Bring to a boil, then reduce heat to medium-low and allow the soup to simmer gently for 45 to 60 minutes to develop rich flavors and tenderize the vegetables.
- Final seasoning adjustment: Taste the soup and adjust salt, pepper, or other seasonings if needed, then serve hot for a comforting meal.
Notes
- Roasting fresh tomatoes before adding intensifies the soup’s flavor.
- Peeling carrots and potatoes is optional; leaving skins on adds nutrients and texture.
- Frozen vegetables like corn and okra work well and save prep time.
- Adjust seasoning gradually to avoid over-salting.
- This soup can be stored refrigerated for up to 4 days or frozen for up to 3 months.
