Otis Campbell'S Homemade Vegetable Soup
Otis Campbell's homemade vegetable soup offers hearty flavors with tender vegetables and savory broth, perfect for comforting family meals or casual gatherings.
Ingredients
- 6 c. chicken broth ⓘ
- 4 medium potatoes, diced ⓘ
- 1/2 onion, chopped ⓘ
- 1/4 c. green pepper, chopped ⓘ
- 1 handful uncooked rice ⓘ
- 1/2 tsp. parsley ⓘ
- 1/2 tsp. pepper
- 1 1/2 tsp. salt ⓘ
- 1 (15 oz.) can tomato sauce ⓘ
- 2 carrots, chopped ⓘ
- 1/4 c. chopped celery ⓘ
- 1 tsp. basil ⓘ
- 1/2 tsp. dill ⓘ
- 1 tsp. Worcestershire sauce ⓘ
Instructions
- Boil skinned chicken pieces for about 2 hours to obtain the broth.
- Add the listed vegetables, rice, herbs, seasonings, and tomato sauce to the broth.
- Bring the soup to a boil, then simmer for about 1 hour.
- Serve hot; can be refrigerated for up to a week or frozen for later.
Tips & Substitutions
For a heartier soup, consider adding beans or lentils as a protein boost. If you prefer a vegetarian version, substitute chicken broth with vegetable broth. Feel free to swap out any vegetables based on what you have on hand. For example, green beans or peas can work well. Adjust the seasoning to taste, especially if using low-sodium broth.
Serving Suggestions
This homemade vegetable soup is delicious served with crusty bread or a side salad. Consider pairing it with a sandwich, like a Chicken B L T, for a complete meal. Garnish each bowl with fresh herbs for an added flavor boost. It’s also a great option for meal prep, as it tastes even better the next day!
Storage & Reheating
Leftover vegetable soup can be stored in an airtight container in the refrigerator for up to one week. To reheat, simply warm it on the stovetop over medium heat until heated through, or microwave in a microwave-safe bowl for a few minutes, stirring occasionally. For longer storage, freeze the soup in portions for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Otis Campbell'S Homemade Vegetable Soup contains roughly 1521 calories, with 31g protein, 237g carbohydrates, and 54g fat. It is an excellent source of vitamin A (275% of the Daily Value), vitamin C (186% of the Daily Value), and dietary fiber (145% of the Daily Value). Note that it is relatively high in sodium, at 815mg per serving (35% 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, frozen vegetables can be a convenient substitute. Just add them directly to the broth, but reduce the cooking time slightly since they are already blanched. This will help maintain their texture and flavor.
Is this soup gluten-free?
Yes, this vegetable soup is gluten-free as long as you ensure that the chicken broth and tomato sauce are certified gluten-free. Always check labels to avoid any hidden gluten in processed ingredients.
How can I make this soup spicier?
To add some heat, consider incorporating red pepper flakes or a dash of hot sauce while cooking. You could also add diced jalapeños for a fresh kick. Adjust the amount based on your spice preference!
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).