"Good Friday" Vegetable Soup
This hearty vegetable soup is a delightful blend of fresh carrots, onions, and cabbage, accented by the savory notes of chicken broth and caraway seeds. Perfect for a comforting meal on Good Friday or any day, it's a nourishing option for vegetarians and families alike.
Ingredients
Instructions
- In a covered Dutch oven or saucepan (4-quart) over medium heat, cook butter, carrots, onions, cabbage, parsley, and salt for 20 minutes, stirring occasionally.
- Add chicken broth, green beans, and caraway seed.
- Reduce to low heat, cover, and simmer for 15 minutes or until vegetables are fork-tender.
Tips & Substitutions
For added flavor, consider substituting the butter with olive oil for a healthier option. If you prefer a vegetarian version, replace the chicken broth with vegetable broth. Adding a splash of lemon juice right before serving can brighten the flavors. You can also experiment with different vegetables like zucchini or bell peppers to suit your taste.
Serving Suggestions
This hearty vegetable soup is perfect on its own or served alongside crusty bread for dipping. Consider pairing it with a simple garden salad or serving it as a starter before a main course like Golden Baked Chicken. For a cozy meal, top each bowl with a slice of melted American cheese.
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally, until heated through. If the soup thickens, add a little water or broth to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of "Good Friday" Vegetable Soup contains roughly 685 calories, with 22g protein, 46g carbohydrates, and 53g fat. It is an excellent source of iron (148% of the Daily Value), dietary fiber (112% of the Daily Value), and vitamin C (71% of the Daily Value). Note that it is relatively high in sodium, at 1524mg per serving (66% 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 fresh vegetables instead of canned?
Absolutely! Fresh vegetables can enhance the flavor and texture of the soup. Just be sure to adjust the cooking time slightly, as fresh veggies may take longer to soften than their canned counterparts. Aim to cook them until they are fork-tender.
Is this soup suitable for freezing?
Yes, this soup can be frozen. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. To reheat, thaw in the refrigerator overnight and then warm it on the stove, adding a little broth if needed.
What can I add for extra protein?
To boost the protein content, consider adding cooked beans or lentils. You could also mix in shredded chicken or even tofu if you want a vegetarian option. These additions will make the soup more filling and satisfying.
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).