During the Depression, the backyard garden was the source for most of our food. I can remember picking fresh vegetables and then enjoying the mouthwatering aroma as this soup simmered for hours. We children could hardly wait for our dinner of soup, hot rolls and apple pie!—Dorothy Miller, Royersford, Pennsylvania
Garden Vegetable Soup
Garden Vegetable Soup
Prep Time
20 min
Cook Time
2 hours 35 min
Yield
10 servings (about 3 quarts)
Ingredients
- 1 small head cabbage (about 1 pound), chopped
- 3 medium green peppers, chopped
- 2 medium sweet red peppers, chopped
- 5 medium onions, chopped
- 3 celery ribs, chopped
- 6 medium tomatoes or 1 can (28 ounces) diced tomatoes
- 4 cups chicken broth
- 1 bay leaf
- 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
- 1/4 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Directions
- In a large kettle or Dutch oven, combine all ingredients; bring to a boil. Reduce heat. Cover and simmer for 2-1/2 hours or until vegetables are tender, stirring occasionally. Discard bay leaf.
Nutrition Facts
1 cup: 64 calories, 1g fat (0 saturated fat), 0 cholesterol, 39mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.
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