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SideChef
Recipes
American
Vegetable Soup

18 INGREDIENTS • 9 STEPS • 1HR 45MINS

Vegetable Soup

Recipe

4.0

1 rating
Cleaning out your fridge? Don't let those good veggies go to waste?! Try this no fail Vegetable Soup with ingredients you can substitute for one's already found in your refrigerator.
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Cleaning out your fridge? Don't let those good veggies go to waste?! Try this no fail Vegetable Soup with ingredients you can substitute for one's already found in your refrigerator.
author_avatar
Abundant Harvest Organics
AHO is a California farm-share delivery service offering a weekly box of fresh, affordable and 100% Certified Organic fruit and vegetables.

1HR 45MINS

Total Time

$2.59

Cost Per Serving

Ingredients

Servings
4
us / metric
Onion
1
Onion, diced
or Two Shallots
Lemongrass
1
Lemongrass
Turnip
2
Turnips, diced
Bok Choy
1 bunch
Bok Choy, chopped
Carrot
3
Carrots, diced
Potato
2
Potatoes, chopped
Collard Greens
1/2 bunch
Collard Greens
Fresh Herbs
to taste
Fresh Herbs, leftover
Chicken Stock
5 cups
Chicken Stock
or Beef Stock or Vegetable Stock
Fennel Bulb
1
Fennel Bulb, sliced
Water
to taste
Water
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Canned Fire Roasted Diced Tomatoes
1 2/3 cups
Canned Fire Roasted Diced Tomatoes
Chicken
to taste
Chicken, leftover
or Beef or Turkey
Olive Oil
as needed
Olive Oil
or Butter
Parmesan Cheese
to taste
Parmesan Cheese
Croutons
to taste
Croutons

Nutrition Per Serving

VIEW ALL
Calories
307
Fat
4.5 g
Protein
15.6 g
Carbs
54.8 g
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Abundant Harvest Organics
AHO is a California farm-share delivery service offering a weekly box of fresh, affordable and 100% Certified Organic fruit and vegetables.

Cooking Instructions

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step 1
In a large stock pot, sauté the Onion (1), Lemongrass (1), and Fennel Bulb (1) in Olive Oil (as needed) until translucent.
step 1 In a large stock pot, sauté the Onion (1), Lemongrass (1), and Fennel Bulb (1) in Olive Oil (as needed) until translucent.
step 2
Add the Chicken Stock (5 cups) and bring to a boil.
step 2 Add the Chicken Stock (5 cups) and bring to a boil.
step 3
Add in Turnips (2), Carrots (3) and Potatoes (2) and bring to a boil.
step 3 Add in Turnips (2), Carrots (3) and Potatoes (2) and bring to a boil.
step 4
Add the Canned Fire Roasted Diced Tomatoes (1 2/3 cups). Allow veggies to become slightly tender.
step 4 Add the Canned Fire Roasted Diced Tomatoes (1 2/3 cups). Allow veggies to become slightly tender.
step 5
Add the Bok Choy (1 bunch), Collard Greens (1/2 bunch) or other leafy greens that you have to the pot.
step 5 Add the Bok Choy (1 bunch), Collard Greens (1/2 bunch) or other leafy greens that you have to the pot.
step 6
If you desire, shred any Chicken (to taste) and add it to the pot at this time. Also any additional Water (to taste) to make to your desired consistency.
step 6 If you desire, shred any Chicken (to taste) and add it to the pot at this time. Also any additional Water (to taste) to make to your desired consistency.
step 7
Season with Salt (to taste), Ground Black Pepper (to taste), and Fresh Herbs (to taste).
step 7 Season with Salt (to taste), Ground Black Pepper (to taste), and Fresh Herbs (to taste).
step 8
Allow this to simmer for 45 minutes to 1 hour.
step 8 Allow this to simmer for 45 minutes to 1 hour.
step 9
Serve hot. Sprinkle with Parmesan Cheese (to taste) and Croutons (to taste) to garnish. Enjoy!
step 9 Serve hot. Sprinkle with Parmesan Cheese (to taste) and Croutons (to taste) to garnish. Enjoy!

Tags

American
Budget-Friendly
Comfort Food
Lunch
Chicken
Healthy
Shellfish-Free
Dinner
Potatoes
Side Dish
Vegetables
Soups & Stews
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