Meatless Vegetable Soup(From An 1860 Cookbook)
A hearty, flavorful meatless vegetable soup featuring fresh vegetables and herbs, perfect for vegetarians and those seeking a nutritious, comforting meal.
Ingredients
Instructions
- Cook the onion in butter until tender.
- Add boiling water, diced carrot, cabbage, celery, green beans, peas, salt, and sugar.
- Cook for 10 minutes.
- Add cooked tomatoes and potatoes.
- Cook for 2 more minutes.
- Sprinkle with parsley before serving.
Tips & Substitutions
For added depth of flavor, consider sautéing the vegetables longer before adding the water. You can substitute the butter with olive oil for a healthier fat option. If you have leftover vegetables, feel free to incorporate them into the soup for a delicious twist. This recipe is also perfect for using up any fresh herbs you have on hand, enhancing the overall flavor profile.
Serving Suggestions
Serve the soup hot, garnished with freshly chopped parsley for a pop of color and flavor. It pairs wonderfully with crusty bread or a simple side salad. For a more filling meal, consider serving it alongside Sylvia'S Corn Pudding Casserole for a comforting, hearty dinner.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, adding a splash of water or broth to maintain the desired consistency. This soup can also be frozen for up to 2 months; just make sure to cool it completely before transferring it to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Meatless Vegetable Soup(From An 1860 Cookbook) contains roughly 1623 calories, with 25g protein, 179g carbohydrates, and 92g fat. It is an excellent source of vitamin C (118% of the Daily Value), potassium (106% of the Daily Value), and dietary fiber (82% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1398mg per serving (61% 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 frozen vegetables instead of fresh?
Yes, you can absolutely use frozen vegetables in this soup. Just add them directly to the pot without thawing. However, you may want to adjust the cooking time slightly, as frozen vegetables may require a few extra minutes to become tender.
How can I make this soup heartier?
To make the soup heartier, consider adding cooked lentils or beans for additional protein. You could also increase the amount of potatoes or add grains like quinoa or barley, which will provide a nice texture and make the soup more filling.
Is there a way to make this soup spicier?
If you enjoy a bit of heat, you can add red pepper flakes or a diced jalapeño to the soup while cooking. For a more complex flavor, try incorporating a dash of hot sauce or cayenne pepper, adjusting to your preferred spice level.
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).