Chunky Celery Soup (101 Cookbooks)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 280.7
  • Total Fat: 8.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 348.7 mg
  • Total Carbs: 48.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 6.1 g

View full nutritional breakdown of Chunky Celery Soup (101 Cookbooks) calories by ingredient
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Absolutely delicious soup, recipe available at
Absolutely delicious soup, recipe available at

Number of Servings: 6


    1 large onion
    1 large russet potato
    3-4 small -medium carrots
    10 medium-length stalks of celery, washed well
    3 tablespoons extra-virgin olive oil
    2 cloves garlic, chopped
    5 cups of lightly-flavored, great tasting, vegetable broth (or water)
    2 cups cooked wild rice, brown rice, barley, or wheat berries


Chop the onion, potato, carrots, and celery into pieces that are about 1/2-inch or smaller. Do your best to cut everything roughly the same size, this will keep cooking time across the ingredients somewhat uniform. You should end up with about 2 1/2 cups of chopped celery.

In a large thick-bottomed soup pot over medium high heat combine the olive oil, onion, potato, carrots, celery and a few big pinches of salt. Saute for about ten minutes or until the onions and celery soften a touch and expel some water. Stir in the garlic and add the stock. Bring to a simmer and let cook for another 10 minutes or until the celery, carrot and potatoes are just cooked through - resist the urge to over cook them into mush. Stir in the rice a few minutes before the potatoes and carrot are cooked though. Remove the soup from the heat and ladle into soup bowls.

Serves about six

Number of Servings: 6

Recipe submitted by SparkPeople user M_MORRIS165.

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Member Ratings For This Recipe

  • This is my favorite soup recipe. Super easy and always comes out perfect. Healthy comfort food! My husband and I both love it so we make it often. We use a brown and wild rice mixture, add a parmesan rind during cooking, and serve w freshly grated parmesan. YUM! - 7/29/13

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