Fresh Homemade Vegetable Soup
A hearty, flavorful vegetable soup featuring fresh okra, corn, tomatoes, and cabbage, perfect for comforting meals and suitable for vegetarians and vegetable lovers.
Ingredients
- beef bone ⓘ
- 1 beef bouillon cube ⓘ
- 1 cup sliced fresh okra or 10 oz. frozen sliced okra ⓘ
- 3 medium ears fresh corn, cut from ears or 2/3 cup canned corn ⓘ
- 3 fresh tomatoes, chopped ⓘ
- 3 cups shredded cabbage ⓘ
- 3 medium carrots, sliced
- 3 stalks celery, sliced ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon pepper ⓘ
Instructions
- Place all ingredients in a 6-quart saucepot.
- Add 1 quart water and bring to a boil.
- Reduce to medium heat and cover.
- Cook for 2 hours, stirring occasionally.
- Adjust seasoning to taste.
- Serve with cornbread.
Tips & Substitutions
For a heartier soup, consider adding potatoes or green beans. Fresh herbs like parsley or basil can enhance flavor; add them towards the end of cooking. If you prefer a vegetarian version, you can substitute the beef bone and bouillon cube with vegetable broth and a variety of mushrooms for depth. This soup is versatile, allowing you to use whatever vegetables you have on hand.
Serving Suggestions
Serve the soup hot, accompanied by cornbread for a delightful meal. A dollop of sour cream or a sprinkle of grated cheese can add richness. This soup pairs beautifully with Grandma Gwen's Swedish Meatballs for a comforting dinner spread, or enjoy it alongside a fresh garden salad for a lighter option.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm the soup on the stovetop over medium heat, adding a splash of water if it’s too thick. This soup also freezes well; just make sure to cool it completely before transferring to freezer-safe containers for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Homemade Vegetable Soup contains roughly 726 calories, with 51g protein, 31g carbohydrates, and 50g fat. It is an excellent source of protein (101% of the Daily Value), vitamin C (98% of the Daily Value), and dietary fiber (85% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 573mg per serving (25% 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 use different vegetables in this soup?
Absolutely! This soup is highly adaptable. You can incorporate seasonal vegetables like zucchini, green beans, or bell peppers. Just ensure that you adjust the cooking time according to the vegetables you choose, as some may cook faster than others.
How do I make this soup vegetarian?
To make this soup vegetarian, replace the beef bone and bouillon cube with vegetable broth and consider adding more hearty vegetables like mushrooms or lentils for protein. You can also enhance the flavor with soy sauce or miso paste.
Can I make this soup in a slow cooker?
Yes, you can easily adapt this recipe for a slow cooker. Simply combine all the ingredients in the slow cooker with 1 quart of water and cook on low for 6-8 hours or on high for 3-4 hours. This method allows the flavors to deepen beautifully.
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).