Amanda's All Vegetable Soup Recipe

Amanda's All Vegetable Soup Recipe image by


Some days, we just skip the heavy meat meal in our house. A soup chock full of vegetables and beans is a wonderful treat for everyone! Try this very easy recipe and you'll be hooked too.

Step 1

In a dutch oven, combine vegetable broth, tomatoes, potatoes, carrots, and basil. Bring to a boil. Reduce heat and simmer for 20 minutes.

Step 2

Increase heat to medium, add remaining ingredients and cook for 20-30 minutes more or until all vegetables are tender. Serve with crackers and/or fresh bread.

Step 3

Note: For a texture similar to stew, reduce the amount of water you add.

Step 4

To freeze leftovers, put soup in a gallon freezer bag. Lay flat on freezer floor until frozen. Once frozen, this can be easily picked up and stacked with other freezer foods. This soup also makes a great base for meat soups. Simply add more broth and meat.

Amanda Formaro is the entrepreneurial mother of four children. She is also the owner of Magazine at from which she operates several free newsletters, including her favorite, In The Kitchen. To subscribe send any email message to or fill out the form on the left side of this article

Things You'll Need

  • 6-15oz can vegetable broth
  • 1-15oz can diced tomatoes
  • 4medium potatoes, peeled and cubed
  • 2medium carrots, peeled and sliced
  • 1tbsp dried basil
  • 1bunch brocolli flowerets
  • 1-10oz bag frozen mixed vegetables
  • 1-15oz can sweet corn, drained
  • 1-15oz can red kidney beans, rinsed and drained
  • 1-15oz can great white northern or canelli beans, rinsed and drained
  • water (enough to cover vegetables in addition to the broth)
  • salt & pepper to taste
  • any extra vegetables you can fit or want! (optional)

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