Farmhouse Cream of Vegetable Soup

5 from 2 votes

This dairy-free cream of vegetable soup is delicious comfort food yet loaded with healthy, nourishing, and slimming ingredients.

Prep Time25

Cook Time14

Total Time39

Servings: cups

Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

2 ribs celery
2 medium carrots
1 medium yellow onion
1 tablespoon olive oil (Or use this method to sauté without oil.)
2 cloves garlic minced
1/2 cup water
5 medium (about 2 pounds) red potatoes scrubbed but not peeled – or you can use another kind of waxy potato
1 cup cut frozen or fresh green beans
1 1/2 cups organic canned corn kernels with liquid
1 tablespoon (3 teaspoons) dried parsley
2 1/2 teaspoons granulated onion
1 1/4 teaspoons dried chopped or minced onion
3/4 teaspoon celery salt
3/4 teaspoon dried dill weed
1/2 teaspoon granulated garlic
1/4 teaspoon dried rubbed sage
1/4 teaspoon dried basil
1/8 teaspoon dried oregano
1 1/4 teaspoons salt
2 - 3 cups plain, unsweetened non-dairy milk See note

Dice onions, celery, and carrots small.
In a large soup pot, sauté diced carrots, onions, and celery in oil over medium-low heat for about 5 to 7 minutes or until onions are just turning translucent. (Or use this method to sauté without oil.)
Add garlic sauté for one more minute.
Meanwhile, scrub potatoes. Dice into 3/4-inch pieces.
Turn heat to high. Add 1/2 cup water, potatoes, green beans, corn, and seasonings. Cover and bring to a boil.
Reduce heat and cook at a very low and gentle boil, stirring often, for 12 to 14 minutes or until potatoes are tender.
Stir in milk. Cook over low heat until hot, but do not boil. Add salt to taste.
Serve hot.

1. I recommend soy, almond, or cashew milk in this recipe. The exact amount of milk you use depends on how you like your soup.

2. This soup does not reheat well. If you need to make it ahead of time, reheat it very gently and slowly.