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Cracker Barrel-Style Country Vegetable Soup
Rachel Kim

Cracker Barrel-Style Country Vegetable Soup

This is the plainspoken bowl that tastes better after an hour. Cabbage, potato, green beans and corn all cook at different speeds, so add them in stages. Tomato and beef broth give the vegetables enough backbone without meat.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 large yellow onion diced
  • 2 carrots diced
  • 2 celery ribs diced
  • 3 cups chopped green cabbage
  • 2 cups Yukon Gold potato cubes
  • 1 can diced tomatoes 14.5 oz
  • 6 cups low-sodium beef broth
  • 1 cup cut green beans
  • 1 cup frozen corn
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried thyme

Method
 

  1. Heat the olive oil in a Dutch oven and cook the onion, carrots and celery for 7 minutes.
  2. Add the cabbage and cook for 5 minutes until it begins to soften.
  3. Add the potatoes, tomatoes, broth, salt, black pepper and thyme and simmer for 20 minutes.
  4. Add the green beans and simmer for 10 minutes.
  5. Add the corn and cook for 5 minutes until all vegetables are tender.
  6. Bring the soup to 165°F and rest for 10 minutes before serving.