Description
Rediscover the warmth of classic 1950s vegetable soup, packed with fresh ingredients and hearty flavors.
Ingredients
Scale
- 2 tablespoons butter
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cups chicken or vegetable broth
- 1 cup peas (fresh or frozen)
- 1 cup corn (fresh or frozen)
- 2 cups diced potatoes
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup milk or cream (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in the broth and bring to a simmer. Add the potatoes, peas, corn, thyme, salt, and pepper.
- Simmer for 20-25 minutes, or until the vegetables are tender.
- If desired, stir in milk or cream before serving to make the soup creamier.
- Taste and adjust seasoning as needed. Serve hot.
Notes
Enhance flavor by roasting vegetables before adding to the broth. Consider using homemade broth for depth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg
Keywords: soup, comfort food, 1950s recipes, vegetable soup
