Frisch's Vegetable Soup Recipe
Frisch's Vegetable Soup Recipe delivers comforting tomato broth with cabbage, potatoes, carrots, and vegetables in every bite.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Ladle
- Vegetable peeler
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 celery stalks sliced
- 2 carrots peeled and sliced
- 3 medium potatoes peeled and diced
- 1 cup green beans cut into pieces
- 1 cup corn kernels
- 1 cup peas
- 1 cup cabbage chopped
- 1 can 15 oz diced tomatoes
- 4 cups tomato juice
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon sugar
- 2 bay leaves
Optional Additions
- Ground beef
- Barley
- Macaroni noodles
- Hot sauce
- Fresh parsley
Instructions
Step 1: Cook the Onion, Carrots, and Celery
- Heat the olive oil in a large soup pot over medium heat.
- Add the diced onion, sliced celery, and carrots.
- Cook for about 6 to 8 minutes, stirring occasionally.
- The vegetables should soften slightly and the onions should look translucent.
- You’ll start smelling that classic homemade soup smell pretty quickly.
- The first time I rushed this step, the onions stayed slightly crunchy later.
Step 2: Add the Potatoes
- Add the diced potatoes into the pot.
- Stir everything together and cook for another 3 minutes.
- This helps the potatoes start softening before the broth goes in.
- I noticed smaller potato pieces cook more evenly and make the soup easier to eat.
Step 3: Add the Broth and Tomatoes
- Pour in the beef broth and tomato juice.
- Then add the diced tomatoes and tomato paste.
- Stir until the tomato paste dissolves into the broth.
- The soup should turn a rich red-orange color.
Step 4: Season the Soup
- Add the salt, pepper, garlic powder, Italian seasoning, sugar, and bay leaves.
- Stir well.
- The sugar may sound strange, but it really helps mellow the acidity from the tomatoes.
- What worked better for me was starting with less salt and adding more near the end if needed.
Step 5: Simmer the Soup
- Bring the soup to a gentle boil.
- Then reduce the heat to low and cover partially with a lid.
- Simmer for about 25 minutes.
- The potatoes should start becoming fork-tender and the broth will smell richer.
- Don’t boil the soup too aggressively or the vegetables can break apart.
Step 6: Add the Remaining Vegetables
- Add the green beans, corn, peas, and cabbage.
- Stir everything together.
- Simmer uncovered for another 15 to 20 minutes.
- The cabbage should soften while still keeping a little texture.
- I noticed frozen vegetables work surprisingly well here because they don’t overcook as quickly.
Step 7: Taste and Adjust
- Remove the bay leaves.
- Taste the soup and adjust seasoning if needed.
- Sometimes I add a little extra pepper or a small splash of hot sauce depending on the weather.
- The broth should taste savory, slightly sweet, and tomato-rich.
Step 8: Serve Hot
- Ladle the soup into bowls and serve warm.
- I usually add crackers or warm bread on the side.
- Honestly, this soup tastes even better after sitting for about 10 minutes.
Notes
- Dice vegetables into similar sizes for even cooking.
- Simmer gently instead of boiling hard.
- Add extra broth if the soup thickens too much.
- Taste near the end before adding more salt.
- Let leftovers sit overnight for even better flavor.
- Serve with warm bread or crackers.