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


Become a Preferred Subscriber and start enjoying the benefits today!

Fall in love with the flavor, versatility, and beauty of Mother Earth Gardener

Mother Earth GardenerDelight your taste buds, mind and eyes with beautiful photos and inspirational techniques on everything you need to know to grow, preserve and cook your own heirloom fruits and vegetables. You won’t want to miss the stories about plants passed down from generation to generation.

Don’t miss a single issue of Mother Earth Gardener. Published by the editors of MOTHER EARTH NEWS, Mother Earth Gardener provides decades of organic gardening experience from the most trusted voices in the field. Join today and save off the newsstand price! Get one year (4 issues) for only $24.95! (USA only)




Facebook Pinterest Instagram YouTube