Vegetable Soup Recipes

Return from Vegetable Soup Recipes to Home Page

Turkey Vegetable Soup Recipe

Turkey Vegetable Soup This is a great soup to prepare after the Thanksgiving turkey is almost gone.

Canned turkey broth is not available, but you can easily make your own.


6 cups turkey or chicken broth

3 medium potatoes, peeled and chopped

2 carrots, chopped

2 celery ribs, chopped

2 medium onions, chopped

2 cans (15 ounces each) cream-style corn

2 cans (8-1/2 ounces each) lima beans, drained

1 to 2 cups chopped cooked turkey

½ to 1 teaspoon chili powder

Salt and pepper to taste


In a large soup kettle or Dutch oven, combine broth, potatoes, carrots, celery and onions. Bring to a boil.

Reduce heat; cover and simmer for 30 minutes or until the vegetables are tender.

Add remaining ingredients. Cover and simmer 10 minutes or until heated through.

Serving Size 12-14 about 3-1/2 quarts.

Garden Vegetable Soup Recipe
Garden vegetable SOUP When you don’t have time to simmer a soup all day, adding sausage is a wonderful way to flavor soup quickly.

This recipe makes a large batch, but doesn’t worry about leftovers-it reheat beautifully!


1-1/2 cups chopped onion

1 cup chopped leeks

1 garlic clove, minced

1 tablespoon vegetable oil

8 cups chicken broth

8 cups cubed peeled potatoes

4 carrots, sliced

2 cups diced turnips

2 cups sliced fresh mushrooms

1 pound smoked sausage, thinly sliced and browned

6 ounces spinach, cut into thin strips

1 package (8 ounces) pasta wheels, cooked and drained

½ teaspoon salt

¼ teaspoon pepper

Grated Parmesan Cheese, Optional


In a large soup kettle or Dutch oven, sauté onion, leeks and garlic in oil until tender, about 5 minutes.

Add broth, potatoes, carrots, turnips and mushrooms.

Cover and cook over low heat until vegetables are tender, about 30-40 minutes.

Add sausage and spinach; cook for 10 minutes.

Add pasta, salt and pepper; heat through.

Garnish with Parmesan cheese if desired.

Serving Size 16 about 4 quarts.

Pronto Beef Vegetable Soup Recipe

Pronto Beef Vegetable Soup Here’s a budget and time stretcher!

Leftover roast beef combined with vegetables and herbs can make a meal in 30 minutes.

Serve with generous slices of French bread for a satisfying supper.


4 cans (8 ounces each) tomato sauce

3 cups cubed cooked roast beef

1 cup diced carrots

1 cup diced peeled potatoes

1 cup corn

1 cup cut green beans

½ cup chopped onion

½ teaspoon salt

1 teaspoon dried basil

1 teaspoon dried oregano

1 tablespoon chopped fresh parsley


In a large saucepan, combine all ingredients.

Bring to a boil; reduce heat and simmer, uncovered, for 30 minutes or until vegetables are tender.

If desired, add ½ to 1 cup water to thin the soup.

Serving Size 6-8 about 2 quarts.

Custom Search