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Favorite Vegetable Soup


  • 2

Submitted by Mona Pence


  • 1/4 cup diced onion
  • 2 packets instant chicken or (beef) broth and seasoning mix
  • 2 garlic cloves, minced
  • 1 cup thinly sliced zucchini
  • 1/2 cup each thinly sliced carrot and tomato
  • 1 teaspoon chopped fresh parsley (or use dried)
  • 1/4 teaspoon basil
  • 1/8 teaspoon pepper
  • 2 cups water


In 1-1/2-quart nonstick saucepan, combine onion, broth mix, and garlic; cook, stirring occasionally, until onion is translucent. Add remaining ingredients except water and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 minutes. Add water and bring to a boil. Reduce heat to medium, cover, and cook until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about 1/2 cup vegetables from saucepan and set aside. In blender container, in 2 batches, puree remaining soup; return pureed mixture to saucepan, add reserved vegetables, and heat.

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