The Best Hearty Veg Soup

The Best Hearty Veg Soup
Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 117.6
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 224.3 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 3.8 g
  • Protein: 5.3 g

View full nutritional breakdown of The Best Hearty Veg Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:


This soup won’t freeze very well, but leftovers can be refrigerated for two or three days. This soup won’t freeze very well, but leftovers can be refrigerated for two or three days.
Number of Servings: 6


    3 large carrots -- peeled cut in 3/4" pieces
    1 medium onion -- cut in 3/4" pieces
    6 cloves garlic -- minced
    8 cups chicken broth
    2 medium russet potato -- peeled cut in 1" pieces
    2 teaspoons thyme -- minced
    1 sprig rosemary
    1 each bay leaf
    1/2 cup bread crumbs
    16 ounces mushrooms, whole -- sliced
    10 ounces artichoke hearts -- chopped
    2 tablespoons balsamic vinegar


Heat oil in large heavy-bottomed pot over medium-high heat until shimmering. Add carrot and onions and cook until lightly browned and softened, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, potatoes, thyme, rosemary, and bay leaf and bring to boil. Reduce heat to low, cover, and simmer until vegetables are soft, about 15 minutes. Remove and discard rosemary and bay leaf. While vegetables simmer, saute mushrooms until browned. Transfer 3 cups solids, 1 cup broth, and bread crumbs to blender and puree until smooth. Stir puree back into pot, add mushrooms and artichokes cook over medium heat. Stir in 1 tablespoon vinegar and season with salt and pepper to taste. Serve, passing extra vinegar at table.

Number of Servings: 6

Recipe submitted by SparkPeople user LOLIESPAGNOLIE.

Rate This Recipe