Hearty Root Vegetable Soup Recipe

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I've received many recipe requests for this beefy soup loaded with winter veggies. If you're feeding a larger group, simply double the ingredients. —Arlene Adams, Grafton, Massachusetts
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 6 servings


  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 tablespoons butter
  • 6 cups beef broth
  • 1 cup cubed peeled potatoes
  • 1 cup chopped peeled turnip
  • 2/3 cup chopped carrot
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon dried thyme
  • 1 cup shredded cabbage

Nutritional Facts

1 serving (1 cup) equals 105 calories, 5 g fat (3 g saturated fat), 10 mg cholesterol, 900 mg sodium, 13 g carbohydrate, 2 g fiber, 3 g protein.


  1. In a large saucepan, saute onion and celery in butter until tender. Stir in the broth, potatoes, turnip, carrot, parsley and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add cabbage; simmer, uncovered, for 10 minutes. Yield: 6 servings.
Originally published as Hearty Vegetable Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p135

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