Vegetable Soup

A delicious vegetable soup using my mother’s chicken soup recipe as a base!  Don’t worry, it’s vegan.

Vegetable Soup


  • 1 onion
  • 5 carrots
  • 1 celery stock
  • 2 garlic cloves
  • 2 vegetable bullion cubes
  • 3 T parsley
  • 1 28 oz can crushed tomatoes
  • 4 C water


Boil 4 C water in pot.  While water comes to a boil, slice carrots, celery and onion and mince garlic.  Add to the water with two bullion cubs and heat on low.  Continue cooking on low for 1 more hour and add tomatoes.

See below for soup before tomatoes.  Enjoy!!! 

Original Chicken Soup Recipe:


  • 1 cut up chicken
  • 1 onion
  • 4-5 carrots
  • 1 celery stock
  • 2-3 garlic cloves
  • 2 chicken bullion cubes
  • 1/2 tsp. salt and 1 tsp. pepper
  • Lots of time and patience


Take all the skin off the chicken and all the fat.  I’ve never used just boneless, skinless breasts, but they might be okay and would save a step.  Put chicken pieces in a large pot of water.  Bring to a boil.  Top of the water will be full of “yuk”.  Skim it all off into an empty can or plastic cup and freeze until trash day.  Lower the heat and cook the chicken for about an hour.  Meanwhile cut up the vegetables.  Slice the carrots, chopped the celery cloves and onion.  Add vegetables to chicken with salt and pepper and bullion cubes.  Continue cooking on low for 1-2 more hours.  Taste for flavor.  If needed, add more salt (not too much) and more pepper and another bullion cube.  When done, the soup should taste delicious.  Let it cool and remove the chicken pieces.  The chicken from the soup is delicious as is or you can make chicken sandwiches or chicken salad at another time.

Next recipe – Toffee Bars!!!!

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