Easy Vegetable Soup Recipe

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Soup Stock Ingredients

1 beef soup bone
2 quarts water
2 Tbsp. salt
pepper, to taste
1 tsp. garlic powder
2 bay leaves
1/4 tsp. allspice

Soup Vegetable Ingredients

34 medium potatoes, peeled and cut into cubes
2 carrots, peeled and sliced
2 stalks of celery, sliced
1 medium onion, chopped
2 (16 oz.) cans whole peeled tomatoes (If you don’t have canned tomatoes, add tomato juice or V-8 instead.)


You are basically making soup stock in the first 2 steps. If you have canned or frozen stock soup stock, you can use that and skip steps 1 and 2.

  1. Simmer stock ingredients 2 hours.
  2. Remove bone, cool and skim fat.
  3. Add the soup vegetable ingredients to the soup stock.
  4. Simmer 2 more hours.
  5. Remove bay leaves.



You can throw in a handful or two of rice, noodles or barley during the last hour of cooking. If you like, you can also add any leftover veggies like corn, peas or green beans.

To “spice” up your life and this soup add:

2 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
1/2 tsp. oregano, dried
1/2 tsp. basil, dried
1/4 tsp. chili powder