Harvest bounty in a bowl!



You can’t get more basic than this!  It is so good on wintery day.  SO good. Simple, easy, extremely full of nutrition, and vegan, even…unless…you want to add some chicken, turkey, ground beef, even hunks of firm fish…whatever you like.  Anything goes in this pot o’ deliciousness!

The following is how I usually make it – but, really, it’s a whatever-you’ve-got-in-the-fridge type deal.  I saute the first few aromatics and then add the broth and tomato sauce.  THEN, I can add as many vegetables as it will hold.  I love my soup to have a lot of substance and a little liquid, so I use a ton.  (In other words, the amounts of vege are only suggested, and negotiable!  If you use less the stats will go down a little, of course.)

As with just about every fabulous soup, this is better the next day…and the next…and freezes like a dream.


Printable Recipe


2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, chopped

2 large stalks  of celery, sliced

One 15-ounce can tomato sauce OR diced or crushed tomatoes

Two 32-ounce boxes vegetable or chicken broth

3 large carrots, sliced

2 medium zucchini, yellow crook neck, etc – diced

4 medium sized waxy potatos (red or white), chunked

One 14-ounce can green beans, drained, OR 2 cups frozen

1 cup frozen corn (Trader Joe’s roasted is fab!)

One (approx 9-ounce) box frozen chopped spinach

1 cup frozen shelled edamame

2 tablespoons pearl barley

1 teaspoon salt (may need more, depending on your taste)

2 teaspoons ground cumin

1 teaspoon sugar

1/2 teaspoon freshly ground black pepper

Few dashes cayenne pepper


In a large stockpot, over medium heat, add the olive oil, onion, garlic, and celery.  Cook for 5 minutes, or until onion is beginning to soften.

Pour in the tomato sauce (or diced or crushed, undrained) and broth.  Add in vegetables until it’s as “thick” as you like it.  I use them ALL in the amounts written!

Add barley, salt, cumin, sugar, pepper, and cayenne.  Stir well, and cover, bring to a boil.  Reduce heat to  low and simmer for an hour or until veggies are tender.

Makes A LOT!  I don’t know…probably ten really good sized servings.  Let’s go with that.  It’s all vegetables and a little oil – shouldn’t even have to count the calories!!

Per Serving: 162 Cal; 7 g Protein; 5 g Tot Fat; 26 g Carb; 7 g Fiber; 19 g NET carbs; 6 g Sugar; 519 mg Sodium


12 Comments Add yours

  1. Patricia Swann says:

    Love all your recipes Miss Linda. Have been missing them.

  2. Carol says:

    So glad to see you posting. Can’t wait to try this. The potato and barley scare me a little…

    1. Linda says:

      Both, totally optional! I’ve wanted to try parsnips in it. And I’ve also done brown rice…

  3. Mirya says:

    This is soup weather here in Colorado and I am in the process of making some right now. Thanks, Linda.

  4. Kit says:

    Made this a few not very long ago, thanks to special preview! It’s full of flavor and very hearty. Everything anyone could ask for to shake the chill off! I do usually sub. Parsnip and/or turnip for white potato for their extra fiber and slightly less carbs. I left the barley. There is so little of it in such a large amount of soup and that little bit adds so much texture! Totall worth it!

    For myself, no animal protein, for my husband, some leftover diced chicken straight from the fridge in the bottom of his bowl with steaming soup ladled over heated it right up. Thanks Linda, for the wonderful recipe!

    1. Linda says:

      You’re welcome, Laurel!! Glad everyone can fix it the way they want!

  5. This looks so good I’m going to make this soup today.

  6. theresaswift says:

    Nice to see you 🙂 Looks good but I might sub turnips for the potatoes. One cup of raw cubed white potatoes gives you around 22 grams of carbs and two grams of fiber. One cup of raw cubed turnip gives you only six grams of carbs and two grams of fiber. So, if you’re going for the lower-carb option, turnips are definitely your best bet.

    1. Linda says:

      Hi, ducky! Yes, I want to try the turnips, although I’m not a complete fan of the flavor or texture or something…not sure what! I have done butternut squash cubes and that was really good.

      1. Theresa says:

        Mmm love butternut squash ☺

  7. Suzy says:

    This sounds yummy, and with a few adjustments it’s low carb. I’ve been making your cottage cheese oatmeal pancakes for a long time now ( that’s how I found you)!

    1. Linda says:

      Oh, I love those pancakes…I’m glad you do, too!! Thanks for stopping by, Suzy!

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