Dinner Tonight: Six Vegetable Soup

This is the vegetable soup you would have never eaten as a kid. I mean, it's all vegetables, with absolutely no meat in sight. Potatoes take up the bulk of each bite, with tomatoes lending some color and much needed acidity. But I like to think I've grown since then, and while the desire to make a huge batch of vegetable soup doesn't strike often, I can now say that I have a solid recipe when needed.

Like most of my favorite soup recipes, this one comes from Barbara Kafka's Soup: A Way of Life. It couldn't be easier. Plus, since the prime spring vegetables are about a month from appearing in markets, this a great soup for using the heartier winter vegetables. Make sure to add a hefty slug of hot sauce—it really makes every bite pop.

Dinner Tonight: Six Vegetable Soup

About This Recipe

Yield:4 to 6 people
Active time:30 minutes
Total time:1 hour


  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cups canned chopped tomatoes
  • 8 cups chicken stock
  • 1/2 pound Yukon gold potatoes, peeled, cut into 1/4-inch cubes
  • 1 small carrot, peeled and diced
  • 4 ounces frozen peas
  • 3 medium scallions, ends trimmed, thinly sliced
  • 2 tablespoons kosher salt
  • Black pepper
  • Hot sauce


  1. 1

    Melt butter in a medium-sized saucepan set over medium heat. Add onion and cook until translucent, about five minutes.

  2. 2

    Add tomatoes and stock, turn heat to high and bring to a boil. Lower heat to medium low and simmer for 15 minutes.

  3. 3

    Add potatoes and carrots and simmer for another 15 minutes.

  4. 4

    Add the frozen peas, scallions, salt, pinch of black pepper, and a dash of hot sauce. Heat until warmed. Then turn off the heat and serve. Add more salt, black pepper and hot sauce to taste.


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