Homemade Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3- Bunches of Broccoli (Stems included)1- Large Frozen bag of Mixed Vegetables (use half)6 to 8 Medium Potatoes (regular brown cooking potatoes)6 - Reduced Sodium Chicken Bullion Cubes1 - Cup of Milk (any % is fine)8-10 cups of WaterSeasons to taste
There are two ways to make this soup and it's personal preference.
Fast Way:
Chop up the potatoes (skin on or off, we prefer skin on), into cubes or chunks (1/2 inch).
Chop up the broccoli stems into small bite size pieces and break up the florets by hand.
Place all veggies into a large stock pot.
Add the bullion cubes and add in 8-10 cups of water making sure all the veggies are completely covered in water. You can always add more water.
Season (I use pepper).
Bring to a boil and reduce heat and simmer for 20 minutes. Continue to check on the soup and stir it.
It might take an additional 10 minutes or so for the potatoes to break up and start thickening up the soup.
Add the milk and serve.
(The fast way is great because it's a chunkier soup but it is grainer due to the potatoes not being whipped into the broth).
Long Way:
In a separate stock pot boil the potatoes until soft in the middle (can be checked with a knife).
In the main stock pot Chop up the broccoli stems into small bite size pieces and break up the florets by hand.
Place all veggies into the main stock pot.
Add the bullion cubes and add in 8-10 cups of water making sure all the veggies are completely covered in water. You can always add more water.
Season (I use pepper).
Bring to a boil and reduce heat and simmer for 20 minutes. Continue to check on the soup and stir it.
Drain out the water out of the potato stock pot and use a hand mixer to mix the potatoes just as you would making mash potatoes. Add the milk and mix, if needed add additional water from the soup until the potatoes are a smooth white consistency. The smoother they are the better it is in the soup. Once it's to the consistency you like, add the mashed potatoes to the main stock pot with the veggies. (It will foam slightly when they are added together).
Stir together and heat to serving temperature and enjoy.
Serving size is usually 10 - 1.5 cup bowls because my family likes it smooth and silky and not thick.
Sorry if this is confusing you can always e-mail me if you have questions.
Number of Servings: 10
Recipe submitted by SparkPeople user BREANNEJK.
Fast Way:
Chop up the potatoes (skin on or off, we prefer skin on), into cubes or chunks (1/2 inch).
Chop up the broccoli stems into small bite size pieces and break up the florets by hand.
Place all veggies into a large stock pot.
Add the bullion cubes and add in 8-10 cups of water making sure all the veggies are completely covered in water. You can always add more water.
Season (I use pepper).
Bring to a boil and reduce heat and simmer for 20 minutes. Continue to check on the soup and stir it.
It might take an additional 10 minutes or so for the potatoes to break up and start thickening up the soup.
Add the milk and serve.
(The fast way is great because it's a chunkier soup but it is grainer due to the potatoes not being whipped into the broth).
Long Way:
In a separate stock pot boil the potatoes until soft in the middle (can be checked with a knife).
In the main stock pot Chop up the broccoli stems into small bite size pieces and break up the florets by hand.
Place all veggies into the main stock pot.
Add the bullion cubes and add in 8-10 cups of water making sure all the veggies are completely covered in water. You can always add more water.
Season (I use pepper).
Bring to a boil and reduce heat and simmer for 20 minutes. Continue to check on the soup and stir it.
Drain out the water out of the potato stock pot and use a hand mixer to mix the potatoes just as you would making mash potatoes. Add the milk and mix, if needed add additional water from the soup until the potatoes are a smooth white consistency. The smoother they are the better it is in the soup. Once it's to the consistency you like, add the mashed potatoes to the main stock pot with the veggies. (It will foam slightly when they are added together).
Stir together and heat to serving temperature and enjoy.
Serving size is usually 10 - 1.5 cup bowls because my family likes it smooth and silky and not thick.
Sorry if this is confusing you can always e-mail me if you have questions.
Number of Servings: 10
Recipe submitted by SparkPeople user BREANNEJK.
Nutritional Info Amount Per Serving
- Calories: 185.9
- Total Fat: 1.4 g
- Cholesterol: 2.0 mg
- Sodium: 421.0 mg
- Total Carbs: 38.0 g
- Dietary Fiber: 9.4 g
- Protein: 9.8 g
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