Copycat Cracker Barrel Vegetable Soup
Equipment
- Large stockpot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 2 celery stalks chopped
- 2 carrots diced
- 1 medium yellow onion diced
- 1 lb potatoes peeled and cubed
- 1½ cups green beans trimmed and cut
- 1 can 28 oz diced tomatoes
- 1 cup peas
- 2 cups lima beans
- 2 cups corn kernels fresh or frozen
- 4 cups vegetable juice like V8
- 3 beef bouillon cubes
- Salt and pepper to taste
Instructions
Sauté Aromatics
- In your stockpot, heat a tablespoon of oil over medium heat. Add the diced onions, celery, and carrots. Cook until the vegetables are softened and the onions are translucent, about 5-7 minutes.
Build The Broth
- Pour in the vegetable juice and add the beef bouillon cubes. Stir until the bouillon is fully dissolved, creating a rich, flavorful base.
Add Vegetables
- Introduce the potatoes, green beans, and diced tomatoes to the pot. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover and let it cook for 15 minutes, allowing the flavors to meld.
Final Touches
- Stir in the peas, lima beans, and corn. Season with salt and pepper according to your taste. Continue to simmer for another 20 minutes, ensuring all vegetables are tender and the soup is heated through.
Notes
For an authentic Cracker Barrel experience, serve this soup with a side of cornbread or biscuits. The combination brings a comforting, homestyle touch to your meal.