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closeup of bowls of soup with fresh okra.

Grandma’s Homemade Vegetable Soup

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5 from 66 reviews

This homemade vegetable soup is easy, great for meal prep, and freezes well. It is chock full of all the fresh veggies you could ever want!

  • Total Time: 1 hour 30 minutes
  • Yield: 8 Servings 1x

Ingredients

Units Scale
  • 2 Tbsp of Olive Oil
  • 3 medium Carrots
  • 2 stalks of Celery
  • 1/2 of a large Yellow Onion
  • 10-12 spears of Fresh Okra
  • 1 pound Roma Tomatoes
  • 2 large Red or Yellow Potatoes
  • 1/3 of a small Green Cabbage
  • 1 large Green Bell Pepper
  • 2 ears of Fresh Corn
  • 4 tsp of Salt
  • 1/2 tsp of Black Pepper
  • 1 Tbsp of Dried Parsley
  • 6 cups of Water

Instructions

  1. Start by prepping the tomatoes to roast. Heat your oven to 425 degrees.
  2. While the oven heats, cut the tops off the tomatoes and cut them lengthwise into thirds or quarters (depending on size).
  3. Place them on a foil lined baking sheet and sprinkle with 1 tsp of salt.
  4. Place on the center rack of the oven and roast for 20 to 25 minutes (no need to turn the tomato slices over).
  5. While the tomatoes roast, start chopping the vegetables.
  6. You don't need to chop them in any particular order. Just be sure to try to make the vegetables similar sizes, about 1/2 an inch to 3/4 inch size pieces.
  7. The carrots can be sliced into coins about 1/4 inch thick, and the corn kernals will need to be cut off the cob. When cutting the okra, cut off the tops and slice into 1/2 inch thick slices.
  8. The tomatoes may be done roasting before you are done chopping all the veggies. If that is the case, simply remove them from the oven and set them aside until you are done cutting everything up.
  9. Once the veggies are ready to cook, heat the 2 Tbsp of oil on medium high heat in a large stock pot.
  10. First, add the potatoes, carrots, bell pepper, onion, and celery and 1 tsp of salt and saute about 3 minutes.
  11. Roughly chop the tomatoes, and them to the pot along with the okra.
  12. Add the corn and the cabbage, along with another 1 tsp of salt. Stir well and saute about 2 minutes.
  13. Add 1 tsp of salt, 1/2 tsp of pepper, and the 1 Tbsp of dried parsley.
  14. Stir well, then add the 6 cups of water and turn up the heat to high to bring to a boil. Once the soup is boiling, cover the pot and turn the heat down to medium low, and simmer for about 30 minutes. Serve with cornbread or grilled cheese sandwiches.

Notes

You can use frozen corn or frozen okra if you can't get them fresh.

If you don't want to roast tomatoes for the soup, use a 28 ounce can of diced tomatoes and reduce the water from 6 cups to 5 cups.

The vegetables can be chopped ahead of time (except for the tomatoes) and stored in the refrigerator for a day or two until you want to make the soup.

Your soup will keep for up to one week in the fridge in a tightly sealed container.

This soup freezes well. Just put it in a gallon freezer bag and freeze for up to one month. To defrost, move the bag into the refrigerator until thawed, then heat and eat. Or, you can cut the bag off the frozen soup and place the block in a stock pot on medium low heat until defrosted.

Nutrition

  • Serving Size: 1
  • Calories: 114
  • Sugar: 5
  • Sodium: 1197
  • Fat: 4
  • Saturated Fat: 1
  • Unsaturated Fat: 3
  • Trans Fat: 0
  • Carbohydrates: 19
  • Fiber: 3
  • Protein: 3
  • Cholesterol: 0

Find it online: https://thecoppertable.com/grandmas-homemade-vegetable-soup/