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dimanche 24 avril 2022


Grandma’s Vegetable Soup

 Grandma’s Healthy Vegetable Soup – Comforting and hearty whole-meal soup, packed with healthy vegetables, broth and spices just like Gran used to make! Vegetarian and Vegan.

Cozy yet healthy, Grandma’s Healthy Vegetable Soup is just the thing to warm up the kitchen with the comforting aroma of bubbling soup.

My Gran made her vegetable soup totally from scratch, including using her own homemade vegetable broth. She’d use whatever veggies came from the garden and what was left in the fridge.

There was no measuring of any spices either… her cooking was done by tasting and adding. I learned to make this healthy and meatless vegetable soup by standing on the stool next to her. Later, I created the written recipe by making it myself and adjusting the spices so my vegetable soup tasted just like hers. But Gran gets all the credit!


  • 3 tbsp olive oil divided
  • 1 cup carrots diced, 2 – 3 carrots
  • 1 cup celery diced, 3 – 4 stalks stalks
  • 1 cup yellow onion diced
  • 8 ounces mushrooms sliced, white or baby bella
  • 1 teaspoon garlic minced
  • 2 15 ounce cans petite diced tomatoes
  • 6 cups vegetable broth
  • 2 cups water
  • 1 cup potatoes peeled and diced, about 2 medium
  • 1 cup frozen corn kernels
  • cup frozen peas
  • 1 tbsp worcestershire sauce
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 1 tsp dried parsley flakes
  • 1/2 tsp dried thyme
  • 1 whole bay leaf


  • In a large pot, heat 2 tablespoons olive oil over medium-high heat. .Add carrots, celery and onions. Stir and saute until just starting to soften, about 3 – 5 minutes. Add remaining olive oil, mushrooms and garlic. Continue cooking until mushrooms are tender, another 3- 5 minutes.
  • Add tomatoes, broth, water, potatoes, corn, peas, worcestershire sauce and spices. Stir. Bring to a boil over medium-high heat, then reduce heat and simmer, uncovered, for 45 50 minutes, stirring occasionally, until vegetables are tender.
  • Ladle into bowls and add additional salt and pepper to taste.
  • Store leftovers in airtight container in the refrigerator for up to 3 days. OR label and freeze in airtight containers for up to 3 months.

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