Snow Day Vegetable Soup

  • Yield: 8 servings

"This recipe has been in the family for years. My husband and I have always believed in a good hearty soup for a cold, snowy day."


1/2cup (1 stick) unsalted butter
3 celery stalks, chopped
1large white onion, chopped
2 green onions, chopped
1/2 garlic clove, minced
3large white potatoes, fresh or frozen, diced
3large carrots, diced
1 1/2teaspoons parsley
1 1/2teaspoons thyme
1 1/2teaspoons basil
1 or 2 bay leaves
Garlic salt
3 1/2quarts chicken broth of water
2 1/2 (6-ounce) cans tomato paste
1cup green peas, fresh or frozen
1cup corn, fresh or frozen
1cup green beans, fresh or frozen


  1. Melt butter in a large Dutch oven and add celery, onions, green onions, garlic, potatoes and carrots; saute until slightly tender. Add parsley, thyme, basil, bay leaves and stir to combine. Season with garlic salt. Add chicken broth and tomato paste. Bring to a boil. Add green peas, corn and green beans. Reduce heat to medium low. Simmer 45 minutes to 1 hour.
  2. Remove bay leaves. Serve with crackers and garnish with Parmesan cheese if desired.

Recipe by Joann Simon, Wilkes-Barre, Pa.