Really Good Vegetable Soup


It was nearly a week into our Peru trip when Alex and I looked around and observed something important.

Everyone, everywhere was eating soup.

Now in the mountains, this makes sense. Though December and January are technically summer, certain areas of Peru suffer from what’s known as la clima loca. A foggy early morning might turn into a clear, blue late morning (the kind of clear that will get a pale New Yorker very sunburnt) only to devolve into early afternoon clouds and a late afternoon downpour. After that roller coaster, soup for dinner sounds fantastic.

At the markets in Cusco, everyone was eating chicken soup with noodles. At the market in Chivay, a town in the amazingly idyllic Colca Valley, they were spooning up caldo blanco, a parsley-laden broth with a generous portion of alpaca meat plopped in and a whole peeled potato. Somehow, in Lima, next to their nice cool ceviche, Peruvians also managed to eat more caldo blanco. Go figure.

On our hike down into the Colca Valley, Alex and I joined in. We stayed at pretty rustic lodges in tiny canyon villages only accessible by mule. Each lunch and dinner started with a bowl of vegetable soup. Really good vegetable soup. The broth was golden and rich, rounded out by carrots, potatoes, and squash plus some carbs–sometimes rice, sometimes quinoa, sometimes pasta shells or spaghetti. One night, the soup even had an egg mixed in, like garlic soup. I love brothy soups–I’ve never been the hugest fans of creamy ones or pureed types–but I don’t love them quite enough to have bothered making many for this site. Still, I was happy for my daily dose.

me with my soup

When I asked José, our guide in the canyon, what made the soup so particularly delicious, he answered that it was the fresh herbs. And it was true, there was a lot of very tasty fresh oregano floating around my soup bowl. But it was more than that–the broth was just kind of spectacular, as rich as chicken soup but only with vegetable flavors.

I got my answer later that night when I stopped by the lodge’s kitchen where all the guides and cooks were watching a pirated movie about pirates for a lesson on how to make quinoa the Peruivan way. There were packets of maiz-flavored bouillon sitting on the counter, ready to be emptied into big pots of boiling water for our evening soup.


I would have pulled up my nose at that discovery, eschewing my nightly bowl, but the soup was just too satisfying. Now that I’m back home, I figured I’d put a little elbow grease into coming up with a homemade vegetable soup and stock that could hold a candle to the mix-enhanced one from Colca Valley. Here’s my non-packaged, healthful result: a perfect appetizer or lunch, broth-based but not minestrone-like, tasty, herby, and awesome.

And, a note. There are a lot of forgettable, minestrone-ish soups out there. This is not one of them. It’s a vegetable soup that’s really worth eating.

From my kitchen, simmering soup, to yours,



Really Good Vegetable Soup
Serves 4

4 cups Really Good Vegetable Stock (recipe follows)
1 1/4 teaspoons salt
1 tablespoon white wine
1/2 small acorn squash, peeled and cut into bite-sized pieces
2 small Yukon Gold potatoes, peeled and cut into 1/2 inch squares
1 large carrot, peeled and cut into sticks about 1 inch long and 1/4 inch wide
1 plum tomato, peeled and chopped (optional)
2 tablespoons white rice
3 tablespoons frozen peas
2 tablespoons frozen corn
1 tablespoon chopped fresh oregano
2 teaspoons chopped parsley
1 teaspoon fresh lemon juice

In a medium pot, bring the stock to a boil. Add the salt, wine, squash, potatoes, carrots, tomato, and rice. Simmer, partly covered, for 25 minutes, until the vegetables are cooked and the rice is soft. Add the peas, corn, most of the herbs, and the lemon, and cook for another 5 minutes. Add the rest of the herbs. Taste for salt, adding more as needed, and serve.

Really Good Vegetable Stock
Makes about 9 cups

This stock gets its flavor from being totally packed with vegetables…it may look like you’re crowding out all the water. You can cut up your veggies into large, almost careless chunks–it’s not important how they look. You don’t have to peel carrots or potatoes–but do wash them. And not peeling all those garlic cloves saves a ton of time!

2 tablespoons safflower or vegetable oil
2 leeks, cleaned, halved lengthwise, and sliced
3 large onions, trimmed, peeled, and quartered
1 head garlic, trimmed and cloves separated (but not peeled)
2 Yukon Gold potatoes, scrubbed and cut into chunks
2 large carrots, peeled and cut into chunks
4 stalks celery, trimmed and cut into 2-inch lengths
1 sprig fresh oregano
4 sprigs fresh parsley
2 bay leaves
10 peppercorns

In a large stockpot (you’ll need at least 7 quarts), warm the oil over medium-high heat for 1 minute. Add the leeks and cook, stirring, until they sizzle. Turn the heat to low and let the leeks cook for 10 minutes, stirring occasionally, until they have wilted and are slightly golden around the edges.

Add all the remaining ingredients and toss gently to distribute then. Carefully pour in 12 cups of water (you should have at least 1 inch of space at the top of your pot).

Bring the stock to a boil, then lower the heat slightly so it simmers rapidly for 10 minutes. Cover the stock, turn the heat as low as possible, and simmer for 1 hour.

Cool until you can handle it, then drain the stock through a sieve, pressing on the vegetables to get out all the flavor.

Posted in: meatless monday
  • Rivka

    Looks delish!

  • Rivka

    Looks delish!

  • Takehomeahottie

    Looks beyond delicious!  I am a vegetarian and I can’t wait to make this!

  • Takehomeahottie

    Looks beyond delicious!  I am a vegetarian and I can’t wait to make this!

  • himani

    Hey thanks for this awesome and yet simple recipe, we loved it!!

  • WendyG

    Took me right back to our own trip to Cusco and Bolivia and the wonderful soups. I really enjoyed reading your post. So nicely written with lovely photos and definitely going to try the recipe…Wendy from London, UK.

    • BGSK

      Thank you, Wendy. Your comment makes me want to return to Peru ASAP!

  • Elyse

    What could be done with the extra veggies from the stock? Surely you could roast them or throw them in the soup?

    • BGSK

      They’re quite limp by the time you’re done simmering the stock – I like to snack on them while I’m cooking, though!

    • Notfurlong

      It was suggested to me that they be pureed and added to spaghetti sauce.

      • BGSK

        That’s a cool idea! Let us know if you try.

        • Notfurlong

          Will do.

  • Emily

    I’m excited to try this soup soon, I agree that many minestrones are pretty forgettable and have no doubt that yours isn’t one of them, I love every single one of your recipes that I’ve tried! PS I’m jealous of your time in Peru, it is one of my life goals to go there… and when I go I’ll be sure to try their soups!

    • BGSK

      Thank you for the nice words, Emily!! So glad you’ve been enjoying the recipes. Go to Peru when you can–it was truly an amazing trip! xx

  • Notfurlong

    Would brown rice work as well as white rice?

  • Notfurlong

    You didn’t lie. It IS really good vegetable soup. :)

  • kerianne

    Wow! I made this last night and it was so yummy! The splash of lemon juice really gives it a fresh, bright kick. I put the leftovers in the fridge and took them out tonight to find the veggies had soaked up all of the stock. I threw in some shredded rotisserie chicken, heated it through and served it like a stew. Out of this world delicious!

  • guest

    really tacky to get to the recipe that one has to go thru 3 various sites. Just turns someone off…….by the way after browsing thousands of recipes this is the first site that was so tacky.
    Yet the recipe is good, but, if you need more people to visit your site….get the tacky stuff out.
    good luck.

    • BGSK

      Thanks for your comment – I’m not sure what you mean? I always hope for readers to have a great experience here, so if you’ve got specific feedback, please share.

      • ERY DICE

        I’m trying this tonight, sounds great! The person having an issue going through multiple sites may want to check their browser settings. I had no problem getting through the article and reicpe. I’m sure it wasn’t set up that way on purpose by the author : ) )

  • Rachel

    I always use the leftover pot liquor from boiling beans as vegetable stock, do you think I could follow this recipe but make cheesecloth bundles with the vegetables, adding it to the beans? I usually throw in some garlic cloves and rosemary in as well. Hopefully it’ll make supercharged bean pot liquor/vegetable stock :) I love your site by the way!

    • BGSK

      I think that would work. I adore bean pot liquor – is it weird to admit I could drink it?! So glad you stopped by!

  • Rida

    Hello. How do you store the rest of the stock (not used in soup) and for how long can it be kept?

    • BGSK

      Store in a glass container in the fridge for about 1 week. If you won’t be eating it within that time frame, a plastic quart container in the freezer is best. Enjoy!

  • Julie

    I made this soup tonight and it was really delicious! It was my first time cooking acorn squash. Surprising, because I make other kinds of squash all the time. I used a peeler to take off the outside, but since the acorn squash shape has all those little grooves, I just left them, thinking they’d cook down. They didn’t, so the peel was a crunchy disruption from how good the soup was.

    I served it with baguette and filled right up! It had a great flavor.

  • goldenwordsmith

    Hi Cara, Thanks for this wonderful recipe! I’m a chef and food writer, and have been brainstorming about how you could replicate the maize-flavored bouillon you liked so much. You could make an infusion of hominy with the oregano and perhaps some fresh thyme, onions, carrots, shallots, parsley, either separately or right in with your vegetable stock. If the maize flavor isn’t strong enough, you could do a double infusion. One can of hominy, though, would probably be enough.

    • Cara

      Hi! I somehow only just noticed this comment. So thoughtful – thank you very much for the idea. I can’t wait to try (when the weather cools off). Will report back. xo

  • Rodney Bobke

    Made it and happy I doubled the recipe… delicious

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