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Grandma Nellie's Garden Soup Recipe

This pot of soup can be customized to fit any family’s palette.

From “The Baker Creek Vegan Cookbook”
Winter 2012/2013

  • The pasta and rice in this soup lend a pleasing, almost stew-like thickness to the dish. If you want the soup thinner, simply omit them.
    Photo by Karen Keb

Yield: 32 cups

This soup — a family favorite — makes an intentionally large batch; it’s meant to be frozen and defrosted whenever a warming bowl of soup is called for. We’ve come up with a foolproof formula that allows you to mix and match vegetables to your liking, giving you maximum flexibility and ease. If you like your soup sweeter, add more sweet roots. If savory’s your thing, take it in that direction with more rutabaga, turnip, and celery root. Herbs, garlic, beans — it’s all up to you, making this bubbling pot utterly customizable. The pasta and rice lend a pleasing, almost stew-like thickness. If you want a thinner, all-vegetable soup, simply omit them and take down the water by a cup or two.

FOR MORE, SEE: Family-Friendly Vegan Recipes

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