• Prep Time:
  • Cooking Time:
  • Serves: 8 Cups

Four-Day Vegetable Soup

  • Recipe Submitted by on

Category: Vegetables, Vegetarian, Soups

 Ingredients List

  • 1 lg Onion; peeled; fine chopped
  • 3 Garlic cloves; peeled and
  • -finely chopped
  • 2 c Cabbage; cooked and finely
  • -chopped
  • 2 Carrots; peeled; shredded
  • 1 sm Turnip; peeled; fine diced
  • 1 Mushrooms; chopped
  • 4 Swiss chard leaves & stems
  • 2 sm Zucchini; finely diced
  • 4 Rosemary leaves; fresh, or
  • 1 ts Rosemary; dried; crushed
  • 1 md Tomato; peeled; seeded and
  • -chopped
  • 1 tb Salt; to taste
  • 1 ts Pepper, black; ground fresh
  • -to taste


Put all the vegetables and the rosemary in a deep pan. Cover with water and
add salt and pepper to taste about 1 tblspn salt and 1 tspn pepper.
Bring to a boil gradually over low heat. Cover pot and simmer the soup
gently for 1-1/2 to 2 hours, or until all the flavors are well blended.
Taste and correct the seasoning. Serve with crackers, cheese, or whatever
you'd like. * Examples of variations * First day: Enough soup for four
people. Serve as described above. Second day: Add to the remainder another
couple of peeled and chopped tomatoes, a few leaves of finely chopped
spinach, another zucchini, and a few leftover cooked chickpeas. Add a bit
of grated lemon rind and a touch of onion about 10 minutes before serving.
Third day: For lunch, the soup is good cold with a dollop of creme
frai'che. Fourth day: Add 2 or 3 peeled and diced beets, another cup of
finely chopped, cooked cabbage, 3 or 4 more mushrooms, and if any, a little
left over vegetable broth cooked from another day. NOTE: Of course, if you
have some chicken or vegetable broth you can add it to the soup. The secret
is to have variations of color, texture and flavor.

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