Vegetable Soup

Prep: 15 minutes Cook: 60 minutes


By Heather McDougall
This is a soup that my daughter, Heather, makes often for her family. Our grandsons, Jaysen and Ben, love it and will often eat several bowls of this for dinner.


  • 4 cups vegetable broth
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, sliced
  • 2 cloves garlic, minced
  • 2 cups water
  • 1 yam, peeled and cubed
  • 1 white potato, peeled and cut in large chunks
  • 15 ounce can chopped tomatoes
  • 15 ounce can white beans, drained and rinsed
  • 1 bay leaf
  • 1 tsp basil
  • 1-2 cups chard, chopped
  • 1/2 cup uncooked, whole wheat pasta


Place 1/4 cup of the broth in a large soup pot. Add the onion, celery, carrot and garlic. Cook, stirring occasionally, until vegetables soften slightly, about 5 minutes. Add the remaining broth, the water, yam, potato, tomatoes, beans, bay leaf and basil. Bring to a boil, reduce heat, cover and cook for about 45 minutes, until all vegetables are tender. Stir in the chard and pasta. Cook for about 10 minutes until pasta is tender.