- 4-6 cups of water
- 2-3 vegetable bouillon cubes
Or use 4-6 cups of vegetable broth/vegetable stock/tomato juice or water and herbs or about 1/4-1/2 water and the rest vegetable broth or vegetable stock.
- 2-3 potatoes
- 2 large carrots (or 4 small)
- 2-4 celery stalks
- 1 medium onion (or two small, or you may use as much of a large onion as you’d like)
You may also add other veggies and/or even veggie meat and/or dumplings and/or other herbs and/or noodles. We added a small summer squash and three veggie dogs and at least a handful of fresh celery leaves. You may also add a roux (flour or cornstarch [recommended: non-GMO] mixed with water) to thicken it and make a stew.
- Pour water/broth/stock into a pot. Add bouillon cubes/herbs (if using).
- Scrub potatoes and cut out the bad parts. You may peel. I left the peels on most of the potatoes, except where cutting out the parts that seemed bad. Dice potatoes and add to pot.
- Start bringing the soup to a boil. As you are waiting for the water to boil, continue prepping and adding vegetables.
- Scrub carrots. You may peel them. I did.
- Chop carrots and add to the pot.
- Peel and slice onion and add to the pot.
- Wash celery, cut out the brown spots, slice, and add to the pot (I recommend using the leaves also.).
- Rinse/wash other veggies, slice or dice and add to the pot (I sliced the squash into discs.).
- Bring all to a boil. You may cook the soup on high, but I recommend reducing the heat after a few minutes and cooking until potatoes and other vegetables are a desirable texture. I like mine tender/soft, but firm.
- Slice or dice veggie meat and add to the pot, and/or add dumplings/noodles to the pot and cook for a few more minutes (maybe 5-10).
This could take at least half an hour, perhaps closer to an hour, but is worth it. Soup will keep for at least a few days in the fridge, but it’s recommended that you eat it within a week. This made more than four bowls for us, close to six.