This hearty vegetable soup is a comforting classic, perfect for cold evenings or family gatherings. Built on a base of chicken broth, it blends tender onion, celery, tomatoes, carrots, potatoes, and cabbage with the sweetness of corn and the earthiness of mixed vegetables. The addition of broken spaghetti gives it a satisfying heartiness, making it a complete meal in a bowl. A staple of American home cooking, this recipe is flexible and forgiving, allowing you to adapt it with whatever vegetables you have on hand. Its rich aroma and warming flavors have made it a cherished dish across countless dinner tables.
Ingredients
- 1 stewing hen ( or 1 whole chicken, for broth)
- 4-5 quarts water
- 1 onion (large, chopped)
- 3 ribs celery (chopped)
- 15 oz tomatoes, (1 can, squashed)
- 3 carrots (medium, chopped)
- 4 potatoes (medium, chopped)
- 15 oz mixed vegetables (1 can)
- 1 can (15 oz cream-style corn)
- 15 sticks spaghetti (broken into 1-inch pieces)
- 12 pods okra (sliced, fresh or frozen)
- salt (to taste)
- pepper (to taste)
Instructions
Step 1: Prepare Chicken Broth
- Cook hen or chicken until tender, covering well with water (about 4–5 quarts).
Step 2: Add Base Vegetables
- Add chopped onion, celery, and canned tomatoes to broth. Cook until partially tender.
Step 3: Add Root Vegetables
- Stir in chopped carrots and potatoes. Cook until tender.
Step 4: Add Canned Vegetables
- Add mixed vegetables and cream-style corn. Stir well.
Step 5: Add Pasta and Okra
- Add broken spaghetti pieces and sliced okra. Cook about 30 minutes longer until pasta is tender.
Step 6: Season and Serve
- Add salt and pepper to taste. Serve hot.
Tips
- Use okra or lima beans as written, either gives a traditional Southern touch.
- Replace hen with rotisserie chicken carcass for faster broth prep.
- For a thicker soup, mash a few potatoes in the pot or add extra cream-style corn.
- Make it vegetarian by substituting vegetable broth and omitting the hen.
- Add heat with red pepper flakes or hot sauce.
- Swap spaghetti for small macaroni or egg noodles.
- Freeze leftovers in individual portions for easy lunches.
- Add leafy greens such as cabbage or spinach during the last 10 minutes.
- For deeper flavor, brown some vegetables first before simmering.
- Reduce sodium by using low-sodium broth and canned vegetables.
Nutrition
Calories: 230kcalCarbohydrates: 35gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1.1gCholesterol: 20mgSodium: 420mgPotassium: 680mgFiber: 5gSugar: 7gVitamin A: 5400IUVitamin C: 22mgCalcium: 65mgIron: 2mg
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