Stove-Top Homemade Vegetable Soup Recipe

Hunker down during winter with this delicious Homemade Vegetable Soup recipe.
Katie Martin
March/April 2011
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What could be better than a pot of Vegetable Soup hot from your woodstove?
Lori Dunn

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Soup is another dish that works well on a woodstove. Once you have all the ingredients from this Homemade Vegetable Soup recipe in the pot, let the soup simmer all day. I check occasionally to make sure there is enough liquid, but other than that, I leave it alone. 

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Woodstove Cooking Recipes

Homemade Vegetable Soup

Vegetables (turnips, squash, zucchini, tomatoes, mushrooms, onion, beans, peas, corn, etc.), cut into pieces or chunks
2 stalks celery
6 or more baby carrots, cut into chunks or pieces
1 large onion, cut into small pieces
1 small can whole kernel corn (fresh is even better)
3 medium potatoes, cut into small pieces
5 cups water
Meat, optional
1⁄2 teaspoon Worcestershire sauce
2 teaspoons or 2 cubes beef bouillon
1 teaspoon salt
1 teaspoon pepper
1 can stewed or diced tomatoes with juice
Leftover rice, noodles, broccoli or whatever’s in the fridge 

Place all vegetables in large pot and add water. If adding meat, brown in butter first, then add to pot.

Add remaining ingredients, and simmer for at least 3 hours. We usually cook it 4 to 5 hours. Check liquid level every now and then. Otherwise, let it simmer. I usually put it toward the back of the woodstove as well, where it’s hotter. If it seems to be getting too hot, move it to the front.

Serve with fresh bread for an unbelievably good meal and just the right thing for a cold winter night. Yields 3 to 4 servings.  

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