Healthy Vegetable Soup Recipe With Cannellini Beans and Chicken Sausage

Updated on March 13, 2018
Margaret Schindel profile image

Margaret has a passion for cooking, baking, and creating recipes that satisfy her cravings for delicious and indulgent food.

This delicious soup recipe gets its flavor and nutrition from fresh vegetables, savory broth, white beans, and a secret ingredient - shredded apples!
This delicious soup recipe gets its flavor and nutrition from fresh vegetables, savory broth, white beans, and a secret ingredient - shredded apples! | Source

This soup is high in fiber, protein, vitamins, and minerals and fairly low in fat and sodium. It also tastes terrific! The recipe makes a big potful and can be made in advance, refrigerated or frozen in meal-sized portions, then reheated. I suggest serving it with whole-grain bread or rolls for a healthy, light yet satisfying meal. It also makes a tasty, filling, and guilt-free afternoon snack.

An old-fashioned vegetable soup...is a more powerful anticarcinogen than any known medicine.

— James Duke M.D. (U.S.D.A.)

Healthy Vegetable Soup With Cannellini Beans Recipe and Optional Chicken Sausage

Making this soup a day ahead allows the flavors to meld and mellow. It's worth the wait! Feel free to substitute your family's favorite vegetables and cheese varieties.

To make this a vegetarian recipe, use vegetable broth and omit the chicken sausage. For a vegan soup, also omit the optional cheese or substitute dairy-free cheese (e.g., Daiya brand) for the Gruyere and Parmesan cheese.

Vegetable soup with cannellini beans and chicken sausage, garnished with finely shredded fresh Parmesan cheese and served with whole-grain English muffins.
Vegetable soup with cannellini beans and chicken sausage, garnished with finely shredded fresh Parmesan cheese and served with whole-grain English muffins. | Source

Serving Size

Serves: 12-15

Ingredients

  • 3 Tbsp olive oil
  • 2 large Vidalia onions (or 4 large sweet onions of another variety)
  • 2 cloves elephant garlic or 4 cloves of regular garlic
  • 2 large or 3 medium carrots
  • 2 large or 3 medium parsnips
  • 2 large or 3 medium potatoes (optional)
  • 2 large or 3 medium celery stalks with unwilted leaves
  • 2 zucchini
  • 2 medium-large apples
  • 1 large red bell pepper
  • 2 12-oz. packages (4 links each) of fully cooked chicken sausage (e.g Aidells or Al Fresco brand)
  • 61 to 64 oz. broth of your choice - reduced-sodium or low-sodium broth is recommended
  • 2 or 3 15-oz. cans of cannellini beans or 4 to 6 cups soaked and cooked dried beans
  • 1/3 cup chopped fresh cilantro
  • Kosher salt (optional) and black pepper
  • Block of good quality Gruyere cheese
  • Wedge of imported Parmigiano-Reggiano cheese (best-quality Parmesan cheese from Italy)

Instructions

  1. Pour about 3 Tbsp. of olive oil into a Dutch oven and turn the heat to medium-low.
  2. While the oil is heating, cut the onions in half from root to stem and then slice them crosswise as thinly as possible. Stir the onion into the pot until the slices are thinly coated with oil.
  3. Partially flatten the garlic cloves. Remove the skin, then trim and mince the peeled cloves. Stir the minced garlic in with the onions.
  4. Scrub the carrots and parsnips under cold running water and trim off the ends. Roll-cut the carrots and parsnips or slice them approximately 1/3" thick. Stir them into the pot and turn up the heat to medium.
  5. If using potatoes, scrub the skins under cold running water but don't peel them. Cut them into 1/3" cubes and stir them in with the other vegetables.
  6. Wash and trim the celery stalks, including the leaves. Cut them into medium-thick slices and stir them into the pot.
  7. Wash and trim the zucchini, cut them into approximately 1/2" dice or 1/2" thick wedges and stir them in.
  8. Peel and quarter the apples, then trim away the core and seeds. Shred the apples and stir them into the vegetables.
  9. Dice the red bell peppers and stir them in.
  10. Slice the fully cooked chicken sausage into 1/3" thick slices and stir them into the pot.
  11. Reserve half the broth and add the other half to the pot.
  12. Rinse and drain the cannellini beans several times. Place them in a blender, add the reserved broth, process to a very thick purée and stir it into the soup.
  13. Stir in the fresh cilantro and turn up the heat to medium-high. Bring the soup just to a boil, then turn down the heat and simmer for about 30 minutes or until the carrots are tender. Season to taste with Kosher salt, if desired, and black pepper. Cover and refrigerate overnight.
  14. The next day, freeze the soup in meal-size portions and label and date the containers. If desired, reserve some of the soup to eat within the next few days.
  15. Reheat the soup (after defrosting it if it was frozen) over medium heat or in a microwave. Ladle the hot soup into bowls and serve immediately, with hot, toasted and lightly buttered whole-grain bread, rolls or English muffins, if desired.
  16. Finely shred a generous pile of Gruyere cheese then Parmigiano Reggiano cheese over each bowl at the table. Have each diner stir the cheeses into the hot soup so they melt.

Please Rate My Healthy Vegetable Soup Recipe!

4.3 stars from 6 ratings of Vegetable Soup Recipe with Cannellini Beans and Chicken Sausage

Vegetarian and Vegan Recipe Modifications

Vegetarian Recipe Modifications

Use vegetable broth and omit the chicken sausage.

If you wish, you can make up somewhat for the flavor of the omitted chicken sausage by preparing some meatless sausages (such as Morningstar Farms breakfast sausage links) while you are reheating the soup. Cook only enough meatless sausage links for the amount of soup you are serving, then slice them into "coins". After you ladle the soup in to bowls, distribute the sausage slices among the bowls and immediately shred the cheese over the top.

Vegan Recipe Modifications

To make this a vegan soup, simply omit the chicken sausage and the cheese. Another option is to substitute dairy-free vegan cheese for the Gruyere and Parmigiano-Reggiano. Daiya makes extremely good vegan cheese varieties that can be shredded finely, and there are several good recipes for vegan Parmesan cheese substitutes online, including the Vegan Parmesan Cheese Recipe from Madison at Veggieful.com. If you like the taste of nutritional yeast, that's another substitution option for the Parmesan cheese.

Soup's on — enjoy!

Chicken Noodle, Corn Chowder, Beef Barley, Hot and Sour? Vote With Your Taste Buds and Tummy!

What's Your Favorite Type of Soup?

See results

How to Slice the Onions Paper Thin

Cut each peeled onion in half vertically (from root to stem), then slice it crosswise as thinly as possible, using a mandoline slicer, an extremely sharp chef's knife, or a food processor with a fine slicing blade. (You can quarter the onions, if necessary, to make them fit your food processor's feed tube.) I find the slicing attachment on a food processor to be a bit fiddly, and it's hard to slice onions paper-thin. This mandoline slicer is extremely similar to the one we own (which is many years old and no longer available) and has a useful additional feature: An adjustable thickness button that lets you make slices in four different thicknesses, from create paper-thin to medium-thick. Like ours, it comes with several inserts that create uniform slices, shreds, julienne, and more. It also includes a food pusher with a safety guard/shield. The blades of a mandoline are razor-sharp, so always spear the food with the prongs of the pusher and hold it by the knob, keeping your fingers safely behind the shield and away from the blades!

How to Crush the Garlic Cloves

Start by peeling the garlic cloves. To do this, lay a wide chef's knife or cleaver on its flat side on top of a garlic clove, then carefully pound it once or twice with the heel of your hand or the side of your closed fist (thumb facing up). The garlic cloves don't need to be completely smashed, just flattened enough to split and loosen the peel so it's easy to remove. Pull off and discard the loosened skin from the smashed garlic cloves, trim the ends and mince.

Then crush the cloves with a good quality garlic press, or mince and then crush them with a sturdy, sharp chef's knife.

Tip: If you're using very large cloves, give them a single, controlled whack with a meat pounder Because it's so heavy, you won't need to (and shouldn't) use much force. The weight of the tool does the work for you!

How to Roll-Cut Carrots and Parsnips

Roll-cutting is a technique for cutting carrots, parsnips, Asian eggplant and other long, narrow vegetables. In addition to making the vegetable pieces more attractive, roll-cutting maximizes the exposed surface area of the vegetable pieces so they will cook faster and more evenly and also absorb more flavor from the cooking sauce or broth. The roll-cutting technique, also called oblique cutting, is used frequently in making Chinese stir-fry dishes.

Either peel the carrots or, to preserve as many nutrients as possible, scrub the carrots with a vegetable brush under cold running water. Trim the ends. To roll-cut them, start at the wide end of the carrot. Hold the knife blade perpendicular as usual, then angle the blade at a 45-degree angle to make a diagonal cut, making sure the blade is straight up and down and not tilted. Rotate the carrot toward you 1/4 turn so that the cut edge faces up, then make another diagonal cut straight down. Continue to rotate and cut, keeping the pieces fairly even in size.

Video Demonstration: Roll-Cutting Carrots and Other Long, Thin Vegetables

I live on good soup, not on fine words.

— Molière

Don't Be Tempted to Leave Out the Shredded Apples!

You won't taste them, but they add a very subtle touch of sweetness that smooths out the flavors of the vegetables. Use a mandoline slicer or a food processor with a fine shredding disk.

A first-rate soup is more creative than a second-rate painting.

— Abraham Maslow

The Easy Way to Seed and Dice a Bell Pepper

Dicing a bell pepper can be a bit unwieldy (and frustrating!)... unless you know a few simple tricks that make it a piece of cake. Here's the easiest, most efficient method.

First, thoroughly wash and dry the bell pepper. Use a sharp chef's knife to slice off and reserve both ends, exposing the ribs inside. Stand the pepper on end and slice straight down through one wall with the tip of the chef's knife. Turn the pepper on its side and gently pry the cut edges apart up a bit, then carefully run the blade of the chef's knife along the inside of the pepper's wall, using a slight sawing motion to separate the wall from the whitish ribs, center core and the seeds. If the ribs don't all come off easily or cleanly; just trim them afterward with a sharp paring knife. Turn the pepper over (skin side up) and flatten it on the cutting board. This gives you a nice, flat rectangle of trimmed bell pepper that's easy to slice into strips or dice. Then diced the reserved ends.

Seeding and dicing a bell pepper
Seeding and dicing a bell pepper | Source

Broth Options

I highly recommend using a good-quality low-sodium and/or reduced sodium broth for this soup, especially if you plan to add chicken sausage and/or top it with shredded cheese. I used a combination of low-sodium vegetable broth and reduced-sodium 99% fat-free chicken broth, but you can use all chicken broth, beef broth, vegetable broth, turkey broth, or any combination you prefer, depending on your taste and dietary restrictions. Use vegetable broth for a vegetarian or vegan soup. If you have some homemade stock on hand that's low in sodium, using that instead of commercial broth will further enhance the taste.

How to Substitute Dried Beans For the Canned Beans

You can use soaked and cooked dried cannellini beans (AKA white kidney beans) instead of canned beans, if you prefer. Cooking them in a pressure cooker is fastest and easiest. If you don't own a pressure cooker, you'll need to start soaking the beans the night before you want to make the soup.

To make 4 cups of cooked dried cannellini beans, put 1-1/3 cups of picked-over and rinsed dried beans into a large bowl or food storage container and cover with 8 cups of cold water. Cover the bowl or container and leave it on the counter overnight. In the morning the beans should have swelled significantly. Drain and rinse them and transfer them to a large pot. Add enough fresh cold water to cover the beans by at least one inch. Bring the water to a boil, then reduce the heat to a low simmer and cook the beans, uncovered, for approximately 45–90 minutes or until tender, adding more cold water in small amounts if necessary to keep the tops of the beans under water. Drain them, then rinse and drain them again several times.

Finely Shred the Hard Cheeses, Don't Grate Them

Fine shreds of hard cheese melt beautifully when stirred into hot soup, unlike grated hard cheese that tends to sink to the bottom of the bowl in a blob. So, instead of using a regular handheld fine grater with holes, use a Microplane fine grater with rows of razor-sharp, horizontal cutting teeth that create fine, fluffy shreds. I prefer the Microplane Professional Series Fine Grater model, which is all stainless steel and has a rounded handle that is more comfortable to hold while shredding the cheese over the soup bowls at the table.

Note: Please don't use the non-refrigerated canisters of grated cheese! It often contains up to 15% fillers (yuck!). It'a also bland and tastes a bit like grated soap...especially compared to freshly shredded, imported Parmigiano-Romano! If you think the difference isn't that significant, taste them side-by-side and see for yourself.

Serving Suggestions

I recommend serving this wonderfully filling and healthy soup with toasted and lightly buttered whole-grain bread or English muffins. Food for Life brand Ezekiel 4:9 Sprouted Whole Grain English Muffins are hearty and nutritious as well as tasty.

Bon appétit!

Questions & Answers

    © 2013 Margaret Schindel

    Did You Enjoy This Recipe? Did It Inspire You to Make Some Healthy Vegetable Soup?

      0 of 8192 characters used
      Post Comment

      • PegCole17 profile image

        Peg Cole 2 months ago from Dallas, Texas

        Soup is one of our favorite meals at our house and this one looks absolutely delicious. Thanks for sharing your well written, easy-to-follow directions and recipe.

      • Sylvestermouse profile image

        Cynthia Sylvestermouse 2 months ago from United States

        There really is nothing better than a great homemade vegetable soup. Thank you for sharing your fabulous recipe!

      • Brite-Ideas profile image

        Barbara Tremblay Cipak 2 months ago from Toronto, Canada

        Margaret, this one's a keeper - will certainly be adding it to my collection of recipes. If I wasn't so full right now, I'd be hungry :) - yummmmm

      • Margaret Schindel profile image
        Author

        Margaret Schindel 17 months ago from Massachusetts

        Thanks so much for letting me know, Glenn! I'm so glad you enjoyed the addition of the apples. I hadn't considered adding apples to all my bean dishes, but now I think I may try that myself.

      • Glenn Stok profile image

        Glenn Stok 17 months ago from Long Island, NY

        Hi Margaret, You wanted to know what I thought about the apples. I had made my bean stew the other day with the addition of apples. I thought it was delicious. I'm going to include apples every time I make something with beans now. They add a nice sweet flavor. Thanks for the suggestion.

      • Glenn Stok profile image

        Glenn Stok 17 months ago from Long Island, NY

        I'll let you know Margaret. I actually plan to try it tonight.

      • Margaret Schindel profile image
        Author

        Margaret Schindel 17 months ago from Massachusetts

        Thanks very much, Glenn! The apples add a subtle but noticeable sweetness that sets this savory soup apart from many others. Please let me know what you think when you get a chance to try it!

      • Glenn Stok profile image

        Glenn Stok 17 months ago from Long Island, NY

        This is a great description of your Vegetable Soup. Very complete and the images are well thought out to show what you are saying.

        I love to make various recipes using all sorts of beans. You have given me some great ideas to try, and there are many variations as you had explained.

        It’s going to keep me busy as I like to try different methods. I never imagined using Apples in a soup before, but now I’m going to try that.

        As you mentioned, we can make a lot in one session, freeze it, and use it for several means without having to cook each time. Just warm up and good to go.

      • Margaret Schindel profile image
        Author

        Margaret Schindel 3 years ago from Massachusetts

        Thanks for that info about the competing claims to the "best peaches" bragging rights, Elf! I love learning regional tidbits like that. :)

      • Wednesday-Elf profile image

        Wednesday-Elf 3 years ago from Savannah, Georgia

        Funny, Margaret. Georgia is known as the Peach State, yet I lived for awhile in South Carolina and THEY claim that SC peaches are the best! I've tasted both -- both are good. :)

      • Margaret Schindel profile image
        Author

        Margaret Schindel 3 years ago from Massachusetts

        Thanks so much, @Wednesday-Elf! A whole new world opened up to me years ago when I discovered Vidalia onions. So glad you liked my recipe! BTW, since you're from Georgia (where they grow THE BEST peaches!) you might also like my recipe for Sweet & Smoky Sloppy Joes with Peaches. Thanks again!

      • Wednesday-Elf profile image

        Wednesday-Elf 3 years ago from Savannah, Georgia

        This soup recipe sounds wonderful. And I loved your remark about Vidalia onions. Since I live in Georgia, where Vidalia onions come from, they are always plentiful in our markets during the season. They are a really sweet and tasty onion.

      • Margaret Schindel profile image
        Author

        Margaret Schindel 3 years ago from Massachusetts

        Thanks, Lorelei! I love parsnips, both in my slow roasted "dirt candy" vegetables recipe and in this soup recipe. They're sweet and yummy! Glad this brought back wonderful memories of your dad and of your mom's soup, which I'm sure was delicious.

      • Lorelei Cohen profile image

        Lorelei Cohen 3 years ago from Canada

        Oh but you brought back some wonderful memories. My dad loved parsnips. I make homemade soup quite often but have never cooked added in parsnips but I sure remember how my dad would rave when they showed up in my mom's soup. She would always comment that he was the only one she knew who liked them. You do not hear them mentioned often in recipes today but when I was growing up they seemed to be a common ingredient.

      • Margaret Schindel profile image
        Author

        Margaret Schindel 3 years ago from Massachusetts

        Thanks, Cynthia! It really is a wonderfully nourishing soup and a nice, healthy break from many of the heavy, calorie-laden foods we often eat more of during the cold fall and winter months. I enjoy it year-round, but there's nothing like a bowl of hot soup to warm you from the inside out.

      • Sylvestermouse profile image

        Cynthia Sylvestermouse 3 years ago from United States

        Perfect for a cold winter day!

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @AcornOakForest: Thanks so much! It really is. :)

      • AcornOakForest profile image

        Monica Lobenstein 4 years ago from Western Wisconsin

        Looks absolutely delicious!

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @Old Navy Guy: Thanks, oldnavyguy12! I hope you enjoy it as much as we do. :D

      • Old Navy Guy profile image

        Old Navy Guy 4 years ago

        It sounds like an excellent recipe and I intend to give it a whiz

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @othellos: Thanks very much, othellos! I hope you enjoy it as much as we do. :)

      • profile image

        othellos 4 years ago

        Enjoyed the recipe with so many details and photo guidance. I am going to give it a shot!

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @MindOfPeyton: Thank you so much for your wonderful comment, MindOfPeyton! I'm so glad you enjoyed my lens and that it brought back good memories for you. Enjoy the recipe, too! :)

      • profile image

        MindOfPeyton 4 years ago

        Wow what a beautiful lense! I am new here and I really admire your work!

        This reminds my of my ma who loves to cook a gigantic pot of soup that lasts for days. Yours looks so so so good. I am definitely going to make it.

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @Swisstoons: Swisstoons, thank you so much for your wonderful comment! I love Martin Yan and I, too, used to watch his old TV show (and have seen his more recent show as well on occasion). I love that he calls that form of smashing a garlic clove undressing the garlic! Thanks so much for sharing and, again, thanks so much for your lovely feedback. :)

      • Swisstoons profile image

        Thomas F. Wuthrich 4 years ago from Michigan

        Wish I had a bowlful of your delicious soup right now along with what looks like toasted whole wheat English muffin in the photo above...and it's only breakfasttime. Any time's a good time for a great soup! I used to watch a Chinese TV chef (Wok With Yan) a few decades ago. He called the act of removing the garlic clove's skin by whacking the clove with the side of a broad knife..."undressing the garlic." Congratulations on your Purple Star!

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @Dusty2 LM: Thanks so much, Dusty2! Your kind words mean a lot to me. :)

      • Dusty2 LM profile image

        Dusty2 LM 4 years ago

        @Margaret Schindel: PS. Congratulations for your awesome lens receiving a Purple Star as it is well deserving of one. My taste buds got so titillated after reading your recipe it slipped my mind about sending you my compliments (sorry), because your soup has all of the ingredients that I enjoy. If photos are worth a 1K words all I have to do is look at your photos of the soup. Bon Appetit!

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @Dusty2 LM: Thanks so much for your wonderful feedback, Dusty2! I hope you enjoy my soup recipe if you get a chance to try it out. I'm certainly looking forward to trying your vegan brownies! :)

      • Dusty2 LM profile image

        Dusty2 LM 4 years ago

        What a delicious soup recipe and awesome photos to help titillate a person's senses. I, for one, really enjoy white beans and soups if you notice my lens portfolio. And, in my mind, G-ma was the best at making soups and stews who taught me. (Sorry, Mom). I can't think of a better comfort food to satisfy the empty hollow feeling in the tummy and to warm you up on a cold winter day than a big hot bowl of soup. However, MSchindel, your soup sounds as though it could be enjoyed year round because soups and stews have no real season except for year round if you ask me. Anyway, I really appreciate you sharing this lens. Thank You, MSchindel, for visiting my Vegan Brownies To Die For lens and giving it a "thumbs up" as I really appreciate it. Hope you enjoy the vegan brownies and try not to eat too many. Bon Appetit!

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @Susan Zutautas: Thanks so much, Susan! I hope you enjoy it. :)

      • Susan Zutautas profile image

        Susan Zutautas 4 years ago from Ontario, Canada

        I love making and eating soups of all different kinds. I hope to try your recipe soon. Sounds and looks delicious!

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @julieannbrady: Hi, Julie! It's lovely to see you here. Thanks so much for your kind comment about my healthy vegetable soup recipe! I really appreciate it - especially coming from a true connoisseur of homemade soup. I would love to have been able to taste your grandma's delicious soups!

      • profile image

        julieannbrady 4 years ago

        Ah, nothing better than soup that is homemade with love! My grandma made the best soups - if we weren't feeling well, mom would take us to grandmas so she could make us feel better. Your recipe looks quite delicious!

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @Judy Filarecki: Thanks, Judy! The onion trick really works (and using sweet Vidalia onions also helps minimize the crying). And the shredded apple adds just a subtle touch of sweetness that brings out the natural sweetness in the vegetables. Enjoy!

      • Judy Filarecki profile image

        Judy Filarecki 4 years ago from SW Arizona and Northern New York

        That idea of partially freezing the onion sounds like something I will try. I also never thought about putting shredded apple into a vegetable soup, but I bet it would be good. The next cool day, Ill give it a try.

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @JenwithMisty: Thanks, Jen! Maybe we'll make a soup convert out of you after all. ;)

      • JenwithMisty profile image

        Jen withFlash 4 years ago

        I'm not crazy about soup but this one looks delicious!!!

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @sybil watson: Thanks so much, Sybil! That's exactly what I've been doing. Actually, it makes more than a week's worth if you're the only one eating it (which is why I often freeze some of it for another week). But since my husband enjoys it, too, I often pack up some for him to take to work and reheat in the microwave in his office. The best part is that the flavor keeps developing as the week goes on, so the last bowl is even yummier than the first! ;) I hope you enjoy it.

      • profile image

        sybil watson 4 years ago

        This looks delicious and it would be the perfect thing to make on the weekend and then enjoy for lunch all week!

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @iamraincrystal: Thanks so much! I'm thrilled that you enjoyed it so much. :)

      • iamraincrystal profile image

        Rosyel Sawali 4 years ago from Manila Philippines

        Wow! Your vegetable soup really looks yummy! Lots of informative tips provided too! Awesome lens! ^_^

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @Gayle Dowell: Thanks so much for that lovely compliment, Gayle! I really appreciate it. I hope you enjoy the recipe!

      • Gayle Dowell profile image

        Gayle Dowell 4 years ago from Kansas

        You always have such great detail to your lenses! I do need to try this recipe. I love making soup and making it in a big batch and freezing portions sounds like a great idea. Instant lunches!

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @MariannesWhims: Thanks for your great feedback! :) Roll cutting is a great technique to know, especially if you want to do stir fry dishes or add larger chunks of carrots or parsnips to soups, stews, etc., and have them cook more quickly/evenly.

      • MariannesWhims profile image

        Marianne Gardner 4 years ago from Pacific NW, USA

        Awesome sounding recipe. Bet it's delicious. I use the chicken sausages mentioned, veggies, and beans in my soups. I'm intrigued to try the rolled carrot cut. Used to cranking out carrots/ parsnip quickly with my chef knife, but want to give this method a whirl. Thanks.

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @Mobley5: Thanks! I'm so glad you enjoyed the recipe and found my tips helpful. :)

      • profile image

        Mobley5 4 years ago

        Great lens. Lots of useful detail. Thanks!

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @triley76: Thanks, triley76! I hope you get a chance to try out the recipe. :)

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @kislanyk: Thanks, Marcia! Glad you liked the recipe! :)

      • profile image

        triley76 4 years ago

        That looks awesome ... thanks!

      • kislanyk profile image

        Marika 4 years ago from Cyprus

        This sounds like a funk, delicious food to make and eat - I'm hungry now!

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @Rosanna Grace: Thank you so much for that lovely comment, RoseGrace! I'm delighted that you found my recipe and cooking tips helpful. :)

      • Rosanna Grace profile image

        Rosanna Grace 4 years ago

        It is soup season in Australia right now and thank you so much for all of these wonderful ideas and tips. I will return again, for sure. :)

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @SusanDeppner: Susan, thanks so much for your wonderful comment! I'd love to know how you like this recipe once you get a chance to try making it. When the weather is warmer, I usually just eat my soup warm rather than hot, and it's still yummy. Enjoy! :)

      • SusanDeppner profile image

        Susan Deppner 4 years ago from Arkansas USA

        It's a bit hot for soup right now, but I absolutely love "concoctions" like this one. I've never cooked with parsnips and I've never added apple to my soup - I'll have to try that. I love vegetable and bean soups and invent new ones frequently during the winter. Just might have to crank down the air conditioner and fix a batch of this - not sure I can wait until cool weather!

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @Gypzeerose: Rose dear, thanks so much for letting me know that you plan to try this recipe this week, for sharing it on Pinterest, and for your kind congratulations. You're a peach! I hope you enjoy the recipe.

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @Faye Rutledge: Thanks, partybuzz! I hope you get a chance to try it. :)

      • Gypzeerose profile image

        Rose Jones 4 years ago

        We are trying this soup this week! YUMMY! Pinned to my soups board - congrats on the Purple Star.

      • Faye Rutledge profile image

        Faye Rutledge 4 years ago from Concord VA

        This recipe sound delicious! I love soup for lunch!

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @iijuan12: You're very welcome, iijuan12! Nice to hear from a kindred spirit. :) I hope you enjoy the recipe, and thanks so much for your lovely comment!

      • iijuan12 profile image

        iijuan12 4 years ago from Florida

        Thank you for the recipe! I love making big batches of healthy soups, freezing them, and then reheating them for lunch. I'll have to try this one soon.

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @Heather426: Thank you SO MUCH for that incredible compliment, Heather!!! You just totally made my week!!! :)

      • Heather426 profile image

        Heather Burns 4 years ago from Wexford, Ireland

        I think this is the most amazing recipe lens I've ever seen!

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @Nancy Hardin: Thanks so much for your lovely words, Nancy! I'm so glad that you enjoyed my recipe and this article. :)

      • Nancy Hardin profile image

        Nancy Carol Brown Hardin 4 years ago from Las Vegas, NV

        I'm a soup lover, and your comment about comfort food is right on for me. Give me some crusty bread and some homemade soup and I'm happy. Congratulations on your purple star and extraordinary lens.

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @Sylvestermouse: Thanks for the wonderful feedback, Cynthia! Much appreciated. :)

      • Sylvestermouse profile image

        Cynthia Sylvestermouse 4 years ago from United States

        I do love a good soup and this recipe certainly sounds delicious! I also appreciate all of the cutting and prep tips!

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @Ruthi: You're very welcome, Ruthi! I'm really bad about taking the time make myself a good lunch, and ever since I started making this soup in a big batch and just reheating it I've been enjoying lunch more than ever and also getting in my veggies. Funny you should say that about putting apples in vegetable soup; your comment makes me delighted to see that I'm not the only one who likes to do that, too! :)

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @SusannaDuffy: Thanks, Susanna! I'm glad you found the roll cutting technique for vegetables interesting. I first learned this technique from my sister many years ago after she took a course in Chinese cooking, and I've found it useful for all sorts of cooking ever since. :)

      • Margaret Schindel profile image
        Author

        Margaret Schindel 4 years ago from Massachusetts

        @AlleyCatLane: Thanks so much for the kind words, Carolyn! I love passing on tips and techniques that I have learned and found helpful, so I'm glad you found them interesting. Thanks, too, for your kind congratulations! Much appreciated. :)

      • profile image

        Ruthi 4 years ago

        Thanks for the reminder that I need to get back in the habit of pre-cooking up some healthy meals, especially the bean and legume soups. I am delighted to see I am not the only one who likes to put apples in my vegetable soup!

      • SusannaDuffy profile image

        Susanna Duffy 4 years ago from Melbourne Australia

        Roll cutting is an interesting technique

      • profile image

        AlleyCatLane 4 years ago

        This looks delicious. Thanks for the tips too. Never though to cut a bell pepper like you demonstrated, or carrots either. Congrats on your purple star!

      working

      This website uses cookies

      As a user in the EEA, your approval is needed on a few things. To provide a better website experience, delishably.com uses cookies (and other similar technologies) and may collect, process, and share personal data. Please choose which areas of our service you consent to our doing so.

      For more information on managing or withdrawing consents and how we handle data, visit our Privacy Policy at: "https://delishably.com/privacy-policy#gdpr"

      Show Details
      Necessary
      HubPages Device IDThis is used to identify particular browsers or devices when the access the service, and is used for security reasons.
      LoginThis is necessary to sign in to the HubPages Service.
      Google RecaptchaThis is used to prevent bots and spam. (Privacy Policy)
      AkismetThis is used to detect comment spam. (Privacy Policy)
      HubPages Google AnalyticsThis is used to provide data on traffic to our website, all personally identifyable data is anonymized. (Privacy Policy)
      HubPages Traffic PixelThis is used to collect data on traffic to articles and other pages on our site. Unless you are signed in to a HubPages account, all personally identifiable information is anonymized.
      Amazon Web ServicesThis is a cloud services platform that we used to host our service. (Privacy Policy)
      CloudflareThis is a cloud CDN service that we use to efficiently deliver files required for our service to operate such as javascript, cascading style sheets, images, and videos. (Privacy Policy)
      Google Hosted LibrariesJavascript software libraries such as jQuery are loaded at endpoints on the googleapis.com or gstatic.com domains, for performance and efficiency reasons. (Privacy Policy)
      Features
      Google Custom SearchThis is feature allows you to search the site. (Privacy Policy)
      Google MapsSome articles have Google Maps embedded in them. (Privacy Policy)
      Google ChartsThis is used to display charts and graphs on articles and the author center. (Privacy Policy)
      Google AdSense Host APIThis service allows you to sign up for or associate a Google AdSense account with HubPages, so that you can earn money from ads on your articles. No data is shared unless you engage with this feature. (Privacy Policy)
      Google YouTubeSome articles have YouTube videos embedded in them. (Privacy Policy)
      VimeoSome articles have Vimeo videos embedded in them. (Privacy Policy)
      PaypalThis is used for a registered author who enrolls in the HubPages Earnings program and requests to be paid via PayPal. No data is shared with Paypal unless you engage with this feature. (Privacy Policy)
      Facebook LoginYou can use this to streamline signing up for, or signing in to your Hubpages account. No data is shared with Facebook unless you engage with this feature. (Privacy Policy)
      MavenThis supports the Maven widget and search functionality. (Privacy Policy)
      Marketing
      Google AdSenseThis is an ad network. (Privacy Policy)
      Google DoubleClickGoogle provides ad serving technology and runs an ad network. (Privacy Policy)
      Index ExchangeThis is an ad network. (Privacy Policy)
      SovrnThis is an ad network. (Privacy Policy)
      Facebook AdsThis is an ad network. (Privacy Policy)
      Amazon Unified Ad MarketplaceThis is an ad network. (Privacy Policy)
      AppNexusThis is an ad network. (Privacy Policy)
      OpenxThis is an ad network. (Privacy Policy)
      Rubicon ProjectThis is an ad network. (Privacy Policy)
      TripleLiftThis is an ad network. (Privacy Policy)
      Say MediaWe partner with Say Media to deliver ad campaigns on our sites. (Privacy Policy)
      Remarketing PixelsWe may use remarketing pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to advertise the HubPages Service to people that have visited our sites.
      Conversion Tracking PixelsWe may use conversion tracking pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to identify when an advertisement has successfully resulted in the desired action, such as signing up for the HubPages Service or publishing an article on the HubPages Service.
      Statistics
      Author Google AnalyticsThis is used to provide traffic data and reports to the authors of articles on the HubPages Service. (Privacy Policy)
      ComscoreComScore is a media measurement and analytics company providing marketing data and analytics to enterprises, media and advertising agencies, and publishers. Non-consent will result in ComScore only processing obfuscated personal data. (Privacy Policy)
      Amazon Tracking PixelSome articles display amazon products as part of the Amazon Affiliate program, this pixel provides traffic statistics for those products (Privacy Policy)