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Growing Minds is a program of Appalachian Sustainable Agriculture Project. ASAP’s mission is to help local farms thrive, link farmers to markets and supporters, and build healthy communities through connections to local food.

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Vegetable Soup

Vegetable Soup

Yield: 8-12 servings


  • PART 1
  • 1 large onion, peeled
  • 2 carrots
  • 1 medium potato with skin
  • 9 green beans, ends removed
  • 1/6 small head cabbage
  • 1 stalk broccoli
  • 3 medium tomatoes
  • 1 small green pepper
  • 1 zucchini (5-6 inches)
  • 1 ear corn, husked
  • PART 2
  • 4 bouillon cubes
  • 5 cups water
  • 1 big handful peas
  • 1 bay leaf
  • ½ cup parsley, snipped
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • Salt and pepper to taste


  1. PART 1
  2. lice onion and carrots into rounds. Cut potato into cubes. Cut beans into 1 inch pieces. Chop cabbage wedge into shreds.
  3. Put in a large cooking pot. Set aside.
  4. Slice broccoli stem into rounds, leave tops whole. Chop tomatoes into eighths. Cut out stem of green pepper and take out seeds; slice pepper into rounds, then into pieces. Slice zucchini into rounds. Cut corn off cob.
  5. Put in a bowl. Set aside.
  6. PART 2
  7. Add bouillon cubes and water to cooking pot with vegetables. Bring to boil.
  8. Reduce heat to medium low and simmer, uncovered, about 10 minutes.
  9. Add peas. Add vegetables in bowl. Add herbs. Stir. Bring to simmer.
  10. Taste, then add salt & pepper. Stir.
  11. Simmer, uncovered, about 10 minutes longer, until vegetables are crisp-tender.


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