Aunt Lynn'S Veggie Soup
A hearty vegetable soup packed with fresh flavors, tender meats, and aromatic herbs, perfect for comforting family meals or nourishing gatherings.
Ingredients
Instructions
- In 6 quarts of water, cook bones, onion, celery, and salt until tender.
- Peel off meat from the bones.
- Discard bones or give to your dog.
- Add shredded cabbage, tomatoes, basil, pepper, parsley, and garlic to the pot.
- Cook until the cabbage is tender, about 1 hour, adding water as necessary.
- Add frozen vegetables and cook until all veggies are tender.
- Enjoy!
Tips & Substitutions
For added flavor, consider using a mix of fresh herbs like thyme or oregano along with the basil. If you don't have knuckle and marrow bones, you can substitute with beef or chicken bones or use vegetable broth for a vegetarian version. Adjust the seasoning according to your taste preference, and feel free to experiment with different frozen vegetables such as peas or corn.
Serving Suggestions
Serve the veggie soup hot, garnished with fresh parsley for a pop of color and flavor. It pairs beautifully with Dark Bread for a hearty meal, or you can enjoy it alongside a light salad. For a complete dinner, consider serving with a protein like Roast Cornish Hen to complement the flavors.
Storage & Reheating
Store leftover veggie soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove over medium heat, adding a splash of water if needed to loosen the soup. This soup can also be frozen for up to 3 months; just ensure it's completely cooled before freezing.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Lynn'S Veggie Soup contains roughly 68 calories, with 5g protein, 8g carbohydrates, and 3g fat. It is an excellent source of vitamin A (35% of the Daily Value), vitamin C (27% of the Daily Value), and iron (25% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 548mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup vegetarian?
Yes! To make a vegetarian version, simply omit the knuckle and marrow bones and use vegetable broth instead. This will still give you a rich flavor while keeping it plant-based. You can also increase the amount of vegetables and add legumes like lentils for protein.
How can I thicken the soup?
If you prefer a thicker soup, you can blend a portion of the soup using an immersion blender or regular blender, then return it to the pot. Alternatively, you can add diced potatoes or a small amount of cornstarch mixed with water to achieve a thicker consistency.
What other vegetables can I add?
Feel free to customize the soup with your favorite vegetables. Carrots, green beans, or even kale would work well. You can also add seasonal vegetables to enhance freshness. Just ensure that any additions are cut into similar-sized pieces for even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).