southern vegetable soup recipe

Written ByJenny Smyth Posted on
southern vegetable soup recipe
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The Best southern vegetable soup recipe

I have been making this southern vegetable soup for years, and it is one of those recipes that always hits the spot. It is a hearty, comforting soup that is packed with fresh vegetables and rich flavor. My family loves it because it is filling and satisfying, and I love it because it is so easy to put together on a busy weeknight. This soup is perfect for a chilly day or anytime you want a warm, nourishing meal.

This soup comes straight from the heart of Southern home cooking. It is not fancy or complicated, but it is full of the kind of flavor that comes from slow simmering and using good, simple ingredients. The base is a rich broth made from stewed tomatoes and a bit of smoked meat, like ham hock or bacon, which gives it that deep, savory taste. Then you add in whatever vegetables you have on hand, like okra, corn, green beans, and potatoes.

The result is a thick, chunky soup that feels like a hug in a bowl. The best part about this recipe is how the vegetables all cook down together, creating a broth that is both light and full of flavor. The key technique is to let the soup simmer for a good while so the flavors meld and the vegetables get tender but not mushy. I usually start by browning the meat to get that smoky flavor into the pot, then add the aromatics like onion and garlic.

After that, I pour in the tomatoes and let everything bubble away. The smell that fills the kitchen is just incredible. This soup is also incredibly healthy. It is loaded with vitamins and fiber from all the vegetables, and it is low in calories but still very filling.

My kids do not even realize they are eating so many veggies because the broth is so tasty. I serve it with a side of cornbread or crusty bread for dipping, and it is a complete meal. It is also great for meal prep because it keeps well in the fridge and the flavors get even better the next day. I always make a big batch so we can have leftovers for lunch.

Southern Vegetable Soup

Southern Vegetable Soup

4.7 from 1080 votes

This hearty Southern vegetable soup is packed with fresh vegetables and smoky flavor. It is a comforting, one-pot meal that is perfect for a cozy dinner.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup Base

1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
1 smoked ham hock or 4 slices bacon, chopped
6 cups chicken broth
1 can (14.5 oz) diced tomatoes, undrained

For the Vegetables

2 cups frozen or fresh okra, sliced
1 cup frozen or fresh corn kernels
1 cup fresh green beans, trimmed and cut into 1-inch pieces
2 medium potatoes, peeled and diced
1 cup chopped cabbage
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)

👨‍🍳Directions

1Heat the olive oil in a large pot over medium heat.
2Add the diced onion and cook for 3 to 4 minutes until it becomes soft and translucent.
3Stir in the minced garlic and cook for another 30 seconds until fragrant.
4Add the chopped bacon or ham hock to the pot and cook for 5 to 6 minutes, stirring occasionally, until the meat is browned and has rendered some fat.
5If using a ham hock, you can leave it whole for now.
6Pour in the chicken broth and diced tomatoes with their juices.
7Stir everything together and bring the mixture to a boil over high heat.
8Once boiling, reduce the heat to low and let it simmer for 15 minutes to build the base flavor.
9Add the okra, corn, green beans, potatoes, and cabbage to the pot.
10Stir in the salt, black pepper, smoked paprika, and cayenne pepper if using.
11Return the soup to a gentle simmer and cook for 25 to 30 minutes, stirring occasionally, until the potatoes are tender and the vegetables are cooked through.
12If you used a ham hock, remove it from the pot and let it cool slightly.
13Shred the meat off the bone and discard the bone and any fat.
14Return the shredded meat to the soup and stir to combine.
15Taste the soup and adjust the seasoning with more salt and pepper if needed.
16Ladle the soup into bowls and serve hot.
17The soup will thicken slightly as it sits, so you can add a splash of broth or water when reheating if it becomes too thick.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 2.5g❤️Cholesterol: 20mg🧂Sodium: 780mg🌾Total Carbs: 45g🥦Dietary Fiber: 8g🍬Sugars: 8g🥩Protein: 18g

📝Notes

You can use any combination of vegetables you like. This soup is very forgiving. For a vegetarian version, omit the meat and use vegetable broth. The soup also freezes well for up to 3 months.

Watch Video Of How Southern Vegetable Soup Works

This southern vegetable soup is a staple in my kitchen because it is so versatile and always delivers on flavor. I love that I can make a big batch on the weekend and have easy lunches or dinners ready for the week. The soup stores beautifully in the fridge for up to five days, and the flavors only get better as they meld together.

To reheat, just warm it gently on the stovetop or in the microwave. If the soup thickens too much after sitting, add a splash of broth or water to thin it out. This soup is perfect for any occasion, from a casual family dinner to a gathering with friends.

It is hearty enough to be a main course but also works well as a starter for a larger meal. I often serve it with a side of warm cornbread and a pat of butter, and it never fails to please a crowd. Whether you are feeding your own family or bringing a dish to a potluck, this southern vegetable soup is always a good idea.

❓ Frequently Asked Questions About Southern Vegetable Soup

1. Can I use frozen vegetables for this soup?

Yes, frozen vegetables work very well in this recipe. They are just as nutritious as fresh and save you prep time. Just add them directly to the pot without thawing first. The soup may need an extra 5 minutes of simmering to heat them through.

2. How can I make this soup vegetarian?

To make a vegetarian version, simply omit the ham hock or bacon. Use vegetable broth instead of chicken broth. You can add a tablespoon of smoked paprika or a dash of liquid smoke to get that smoky flavor without the meat.

3. Can I make this soup in a slow cooker?

Absolutely. Brown the meat and saute the onions and garlic on the stovetop first, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add the okra and corn during the last 30 minutes of cooking so they do not get too soft.

4. How do I store and reheat leftovers?

Store the soup in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it in a pot over medium heat, stirring occasionally. You can also microwave individual portions in a microwave safe bowl for 2 to 3 minutes.

5. What can I serve with this soup?

This soup is wonderful with a side of cornbread, crusty bread, or even a simple grilled cheese sandwich. For a complete Southern meal, serve it with a side of coleslaw or a fresh green salad.

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