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cracker barrel vegetable soup recipe

Cracker Barrel Vegetable Soup Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 medium carrots, peeled and sliced into coins
  • 3 stalks celery, sliced
  • 2 medium Yukon Gold potatoes, peeled and cubed into 3/4-inch pieces
  • 1 cup frozen corn
  • 1 cup frozen green beans, cut
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste
  • 1 tbsp tomato paste

Method
 

  1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 6 minutes until the onion is translucent. Stir in the garlic and 1 tbsp tomato paste and cook for 1 more minute until the paste darkens to brick red.
  2. Pour in the 6 cups vegetable broth and the full can of diced tomatoes. Add 1 tsp thyme, 1 tsp parsley, 1/2 tsp onion powder, and 1/2 tsp garlic powder. Bring to a boil over medium-high heat, about 5 to 7 minutes. Season with salt and pepper.
  3. Add the cubed potatoes, reduce heat to medium-low, and simmer uncovered for 15 minutes until just barely fork-tender.
  4. Stir in the 1 cup frozen corn and 1 cup frozen green beans. Cook for 8 to 10 minutes until the green beans are tender. Taste and adjust seasoning.
  5. Ladle into bowls and finish with a pinch of parsley on top.

Notes

This soup keeps well and the flavor is actually better on day two once the broth has had time to settle. If you plan to make it ahead, slightly undercook the potatoes so they don't get too soft after reheating. A parmesan rind simmered in the broth is worth trying if you have one on hand.