Italian-Style Vegetable Soup Recipe with Winter Herbs


Bowl Of Italian Vegetable Soup 

On a cold rainy day, a hearty bowl of soup is the best comfort food.  I like to leave a little crunch and texture for chewy interest. The carrots stay firm. This can be made vegan by substituting a good, strong vegetable stock for the chicken (Better than Bouillon has a vegetable variety) or tomato juice.

If you like to make chicken stock, by all means. Poach bone-in chicken pieces or a whole chicken with aromatic vegetables. Remove the chicken from the bones and use for salad or King Ranch or other chicken casserole. Reduce the stock. With no hours to spare, I always use the Better Than Bouillon chicken paste for good flavor.

Assuming it is still winter and no fresh veggies are in the garden yet, I’m using organic canned, or frozen. Your own home-canned are even better.

Pot of Italian Vegetable Soup

Italian-Style Vegetable Soup Recipe

Makes 3 quarts without added water, about 12 servings or more

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