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Harvest Vegetable Soup



  • 3 potatoes, scrubbed, cut into chunks
  • 3 carrots, peeled, sliced into thick wheels
  • 6 celery stalks, washed, cut into 1-inch pieces (including leaves)
  • 1 white turnip, scrubbed, cut into quarters
  • 2 parsnip roots, scrubbed, sliced into chunks
  • 1 large yellow onion, peeled, cut into eighths
  • 6 garlic cloves, peeled, coarsely chopped
  • 1 leek, washed, trimmed, cut into 1-inch pieces
  • 1/2 cup chopped parsley (including stems)
  • 1 tablespoon vegetable oil
  • 1 teaspoon salt
  • 1 tablespoon peppercorns
  • 1 teaspoon oregano
  • 4 bay leaves
  • 1 cube vegetable bullion
  • 2 cups chicken or beef stock or broth (optional)
  • 8 cups water (6 cups with stock)


  1. Heat oil, salt and oregano in a 4-quart stock pot.
  2. When oil is hot, add onions, garlic, parsley, peppercorns and bay leaves. Lower heat and simmer until soft.
  3. Dissolve bullion in 1 cup hot water and slowly add to oil.
  4. Increase heat and slowly add stock and/or water to mixture. Just before it begins boiling, add potatoes, carrots, parsnip and turnip. Bring to boil briefly, then lower heat and simmer covered for about 30 minutes.
  5. Add celery and leek and simmer covered another 30 minutes.

Optional: Add pieces of chicken or beef at this point if desired.
Garnish with grated cheddar or Parmesan cheese; serve soup in deep bowls accompanied by hot bread.

Hudson Valley Restaurant Week is back this April 8-21!