Larry’s Veg Soup ~ Chef Valentine

As promised, here is Larry’s Vegetable soup. It is one of our favorite soups and we keep it in the freezer during the winter. I will be estimating the ingredients as Larry isn’t much into cooking in a an accurate way. When he made the soup on Sunday, I watched him and took notes. Here is what I saw…

Larry’s Veg Soup


2 tablespoons olive oil

1 1/2 cups chopped yellow onion

1 1/2 cups chopped carrots (about (4)

1 small bag(12 oz?) frozen green beans

1 small bag(12 oz?) frozen corn

1 small bag (12oz?) frozen peas

4 cloves garlic minced OR2 Tablespoons pre-minced garlic in jar

64 oz low-sodium chicken broth (beef OR vegetable)

2 (14.5 oz) cans diced tomatoes, undrained

1/3 cup chopped, fresh parsley

1/2 teaspoons dried thyme

Salt and pepper

*You can exchange our veggies for your favorites if needed. This recipe is very flexible.



Heat olive oil in large pot over medium heat.

Add onions, celery and sauté for 4 minutes then add garlic and sauté one minute longer.

Add broth, undrained tomatoes parsley, thyme, salt and pepper to taste.

Bring to a boil, then add frozen green beans, corn, and peas.

Bring back up to a boil and cook till the frozen veggies are tender

This soup recipe is delicious. We keep it in the freezer during the winter as it makes a huge batch. PS: you can always throw in a handful of rice or noodles! Larry sometimes uses leftover rotisserie chicken as his protein, just throw it in the soup at the end of cooking.

Dear Larry, thank you for sharing your recipe today.

Till next time!


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