My Mother's Vegetable Soup Recipe #167012
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.
by Studentchef
1¾ hours | 15 min prep
SERVES 12
- 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
- Cut all vegetables into large or small chunks, as desired.
- Cut chicken into small pieces. (my mother leaves the chicken meat on the bone, because the bones add even more flavour).
- Place everything in a large pot, and cover completely with water.
- Add the seasoning.
- 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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5 stars