Hearty Vegetarian Soup Recipes

Hearty vegetarian soups can be great meals by themselves!

Baked Potato Soup

4 large baking potatoes
2/3 butter
2/3 cup flour
6 cups milk
½ teaspoon salt
½ teaspoon black pepper
1 ½ cups shredded cheese
1 onion, chopped finely
1 cup sour cream

Bake the potatoes at 400 degrees for 1 hour. Cool. Cut potatoes lengthwise and scoop out insides, discard shells. Melt butter in soup pot. Stir in the flour until well blended. Add everything else, heat but do not boil. Simmer for 30 minutes. You can serve with extra cheese. Makes 8 servings.

Southern Vegetable Soup

3 cans vegetable broth
4 carrots, diced
2 potatoes, diced
1 onion, chopped
½ cup cabbage, shredded
1 green pepper, chopped
2 stalks celery, chopped
3 tomatoes, chopped
1 tablespoon Worcestershire sauce
1 bag frozen mixed vegetables
1 can corn
½ teaspoon garlic powder
salt and pepper to taste

Place vegetable broth in soup pot with potatoes, carrots and onions. Bring to boil, reduce heat, cover and simmer 10 minutes. Add remaining ingredients except tomatoes, simmer 30 minutes. Add tomatoes, simmer 5 minutes stirring. Serve with crackers. Makes 10 servings.

Spring Vegetable Soup

3 white turnips, chopped
4 stalks celery, chopped
2 large carrots, chopped
1 cup cabbage, shredded
2 potatoes, chopped into chunks
6 stalks asparagus chopped
4 cans vegetable broth

Combine turnips, celery, carrots and potatoes, and broth in soup pot. Heat to boil then reduce heat and simmer covered 30 minutes. Add remaining ingredients and simmer covered 20 more minutes. Makes 6-8 servings.

For more recipes see my blog A Dash of Salty