Mom’s Creamy Vegetable Soup
This is a soup we ate often growing up. It’s loaded with fresh vegetables and some milk added at the end of the cooking time adds a lot creaminess.
Ingredients
- 3 1/2 cups chicken broth
- 2 potatoes, cubed
- 2 carrots, cubed
- 1/2 brown onion, diced
- 1/4 head of cabbage, diced
- 1/2 cup green beans, cut into similar length of other ingredients
- 1 cup whole milk
Instructions
- In a large pot, add chicken broth, potatoes, carrots and onions. Bring to medium boil and then simmer for several minutes until vegetables are tender. Put the lid on to keep the soup from evaporating, but keep the lid slightly ajar so that the broth does not boil over.
- Add in cabbage and green beans and cook a few more minutes. Add salt and pepper to taste. At the very end, add in the milk. Bring to a low boil and then turn off heat. Serve immediately.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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