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Nutrition Facts
Serving Size 1 (199g) Recipe makes 12 servings
Calories 104
Calories from Fat 13		(12%)
Amount Per Serving		%DV
	Total Fat 1.5g	2%
	Saturated Fat 0.4g	2%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 6mg		2%
Sodium 153mg		6%
Potassium 627mg		17%
Total Carbohydrate 19.8g		6%
	Dietary Fiber 4.1g	16%
	Sugars 5.0g
Protein 4.3g		8%
detailed view... how is this calculated?

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My Mother's Vegetable Soup

Recipe #167012 | 1¾ hours | 15 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Studentchef
May 5, 2006

My mother has been making soup since, well, forever. She uses fresh vegetables, and sometimes varies the soup according to what's in season. But everything used is basic stuff, and it is so good. Add one cup of fresh pumpkin instead of sweet potato during October.

SERVES 12 (change servings and units)

Ingredients

1 large sweet potato
3 potatoes
2 large celery ribs
2 large carrots
1 head cauliflower
1 cup butternut squash
1 chicken thigh, on bone
1 large turnip
1 parsnip (optional)
1 1/2 cups rutabagas
1 tablespoon chicken bouillon powder

Directions

1
Cut all vegetables into large or small chunks, as desired.
2
Cut chicken into small pieces. (my mother leaves the chicken meat on the bone, because the bones add even more flavour).
3
Place everything in a large pot, and cover completely with water.
4
Add the seasoning.
5
Let it come to a boil, and then let it simmer for 1 1/2 hours. It can also be easily refrigerated and then reheated.

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Featured Reviews for This Recipe

From: 2Bleu (Bird&Buddha)

On Oct 3, 2008

Yummy! I started this soup in the morning making a small batch for just the two of us. I omitted the rutabega and turnip as it wasn't on hand, and also added onion and some spices. I used 2 chicken thighs so there would be lots of meat. This is a really good wintertime soup. Buddha loved it but passed me all his sweet potato pieces (he dislikes sweet potatoes). Great recipe.

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From: Michelle_My_Belle

On Jul 9, 2008

This has been cooking for a while now and it smells yummy! Tastes yummy too! I added a whole lot more spices, just a bit of this and a bit of that. I also threw in some rice and extra veggie I had in the fridge to use up. Have some leftover Quick Italian Parker House Rolls which I am claiming to eat with this tonight! I also used half red potatoes and half white.

1 person found this review helpful

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From: Mirj

On Jun 6, 2007

Very very easy to make and delicious, but I did think it needed more color so I added some chopped tomatoes to the soup at the end and the red contrasted nicely with the pale greens and oranges of the soup. I also didn't think there was enough chicken in the pot considering the amount of vegetable, so I just added about 3/4 kilo of chicken breast which I took out and shredded after it was cooked and added it back into the soup. I sprinkled some minced cilantro on top for garnish and it was a great supper along with some leftover challah from Shabbat. Thanks!

2 people found this review helpful

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From: *Parsley*

On Mar 20, 2007

This makes a big pot of feel-good soup. I made this as written, using the optional turnip and parsnip. I LOVE the flavor that those veggies gave the soup, so I don't think they should be "optional". The only thing I added was onion and black pepper. I cut up my veggies small, so I didn't simmer quite so long. At the end, I took the chicken thighs out, removed the bone, and replaced the falling-apart chicken to the pot. This is the soup you want when you're sick or just need some warming up. Thanx for posting your mother's recipe. Please tell her that it's wonderful and will be repeated.

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