RV Recipe: Home Made Garden Vegetable Soup

By:  Kelly Barnett

4th Feb, 17


In honor of National Home Made Soup Day, which is February 4th, I've decided to share a tasty recipe for Garden Vegetable Soup.   Served with some warm, crusty bread, it's a perfect 'warm me up' for a cold winter day or great for a Lenten meal.  

Ingredients minus your choice of vegetables

Ingredients

?4 – 32 oz chicken broth

1 – 15 oz tomato sauce

1 stick butter

½ onion, diced

½ c celery, diced

1 ½ c carrots, diced

1 small zucchini, diced

¾ c cauliflower, chopped

1 ½ c broccoli, chopped

2 medium potatoes, diced

2 c green beans, chopped

2 ears of corn, removed from cob

2 c small sea shell pasta

Couple pinches of salt

Pepper to taste, 1 tbsp Worcestershire sauce

Directions

In a large pot, melt butter. Cook onions, celery and carrots until onions are translucent. Add chicken broth and remaining veggies (zucchini, cauliflower, broccoli, potatoes, green beans, and corn) and stir well.

Add salt, pepper, soy sauce, Worcestershire, and tomato sauce; stir well. Simmer on medium-low heat for approximately 45 minutes, stirring occasionally.

Lastly, add pasta and continue to simmer about 15 minutes longer until pasta is al dente.

?You could easily cook this in a Dutch oven over a campfire using the same times as above. 

?To convert to an Instant Pot:  

Turn on 'Saute' function and melt butter. Cook onions, celery, and carrots until onions are translucent. Add chicken broth and remaining veggies (zucchini, cauliflower, broccoli, potatoes, green beans, and corn) and stir well.

?Add salt, pepper, soy sauce, Worcestershire, and tomato sauce and stir well. Turn Instant Pot off, put lid on, close vent and then turn on 'Soup' mode for 30 minutes. When timer goes off do a Quick Release of pressure and turn pot off. Add the pasta, stir, put the lid back on and set Instant Pot to 'Manual' for 10 minutes. When timer goes of do a Quick Release of pressure and turn pot off. Enjoy!

*This could easily be adapted to suit your tastes with or without any of the veggies I've used or those of your own choosing. I've used all fresh veggies but you could substitute frozen or canned, if needed. Also, you could add chicken or beef to make it an even hardier meal. To make it a 'true' vegetarian meal – use vegetable broth instead of chicken broth. 

This recipe makes a BIG batch. Great for a crowd or freeze in smaller portions which are great for travel days!


Kelly Barnett

Kelly Barnett


RV There Yet Chronicles

My husband, Michael, and I have been living fulltime in our 2011 Landmark Key Largo since April of 2011 and LOVE every minute of it. 

When Michael retired from the US Army in October of 2012 (after 29 years of service) we hit the road and haven’t looked back. 

We usually work in the south Texas oilfields in the winter and spend time with our two sons and their families in the summer. We travel and sight-see as much and often as possible.