dolly parton soup recipe

Written ByJenny Smyth Posted on
dolly parton soup recipe
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The Best dolly parton soup recipe

I’ve been making Dolly Parton’s soup recipe for my family for years, and it’s always a hit. My kids love it because it’s creamy and comforting, and I love it because it’s easy to make and packed with nutrients. I first discovered this recipe on a Southern food blog, and I was intrigued by the name – who would have thought that a country music legend would be associated with a delicious soup?

But as soon as I tried it, I was hooked. The combination of vegetables, beans, and spices is just right, and the best part is that you can customize it to your taste. My kids prefer it with a little less heat, while my husband likes it with an extra kick of cayenne pepper.

We’ve made this soup for countless family gatherings and potlucks, and it’s always a crowd-pleaser. One of the things I appreciate about this recipe is that it’s perfect for a weeknight dinner or a special occasion – it’s versatile enough to suit any mood or schedule. And the best part is that you can make it in big batches and freeze the leftovers for later.

My mom used to say that this soup was like a warm hug on a cold day, and I couldn’t agree more. When I’m feeling under the weather or just need a pick-me-up, this soup is my go-to comfort food. It’s also one of those recipes that you can feel good about serving to your family because of its wholesome ingredients and generous portion size.

So if you’re looking for a new soup recipe to add to your repertoire, give Dolly Parton’s soup recipe a try – I promise you won’t be disappointed! The key to making this soup so delicious is using high-quality ingredients and taking your time to cook the vegetables slowly until they’re tender. Don’t be tempted to rush the cooking process or use low-quality ingredients – trust me when I say that the payoff is worth the extra effort.

Dolly Parton Soup

Dolly Parton Soup

4.8 from 645 votes

A hearty, comforting soup inspired by Dolly Parton’s love for home-style cooking. This rich and flavorful soup combines tender vegetables, savory broth, and a touch of Southern charm.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup Base

1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
3 carrots, peeled and sliced
2 celery stalks, sliced
1 green bell pepper, diced
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 cup water
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt

For the Protein and Finish

1 can (15 oz) kidney beans, drained and rinsed
1 cup frozen corn
1/2 cup heavy cream
2 tablespoons fresh parsley, chopped

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat until shimmering.
2Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until the onion is translucent and softened.
3Stir in the minced garlic, sliced carrots, celery, and diced bell pepper.
4Cook for 5 to 6 minutes, stirring frequently, until the vegetables begin to soften and the garlic is fragrant.
5Pour in the diced tomatoes with their juices, vegetable broth, and water.
6Add the dried thyme, smoked paprika, black pepper, and salt.
7Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 15 minutes, uncovered, until the vegetables are tender.
8Add the drained kidney beans and frozen corn to the pot.
9Stir well and continue simmering for 5 to 7 minutes, until the beans are heated through and the corn is tender.
10Remove the pot from the heat and stir in the heavy cream until fully incorporated.
11Taste and adjust seasoning with additional salt or pepper if needed.
12Ladle the soup into bowls and garnish with fresh chopped parsley.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons
Can opener

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 6g❤️Cholesterol: 35mg🧂Sodium: 720mg🌾Total Carbs: 42g🥦Dietary Fiber: 10g🍬Sugars: 8g🥩Protein: 10g

📝Notes

For a lighter version, substitute the heavy cream with half-and-half or a dairy-free alternative. This soup tastes even better the next day as flavors meld together.

Watch Video Of How Dolly Parton Soup Works

One of my favorite things about this soup is how well it freezes – just transfer it to an airtight container after cooling, label it with the date, and store it in the freezer for up to 3 months. When you’re ready to serve it again, simply thaw overnight in the fridge or reheat it on the stovetop over low heat until warmed through.

This soup also makes excellent leftovers for lunch or dinner – simply reheat what you need over low heat until hot through. And don’t forget to serve with some crusty bread or crackers on the side – they soak up all that delicious broth beautifully.

❓ Frequently Asked Questions About Dolly Parton Soup

Q: What type of beans are used in Dolly Parton’s soup recipe?

A: The recipe uses kidney beans, which are a staple in many Southern soups.

Q: Can I use canned beans instead of cooking dried beans?

A: Yes, you can use canned beans if you prefer – just drain and rinse them before adding them to the pot.

Q: How do I adjust the seasoning in this soup?

A: You can customize the seasoning to your taste by adding more or less cayenne pepper, salt, or other spices.

Q: Can I make this soup in a slow cooker?

A: Yes, you can make this soup in a slow cooker – simply brown the vegetables in a pan before transferring them to the slow cooker with the remaining ingredients.

Q: What are some good side dishes to serve with Dolly Parton’s soup?

A: Some popular side dishes include cornbread, crusty bread, or a simple green salad.

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