December 12, 2016

Country Veggie Soup

Country Veggie Soup from Go with Your Gut

This is a classic feel-good soup—packed with flavor from fresh herbs and tons of delicious vegetables. The meaty baby Bella mushrooms and chunky Yukon gold potatoes give this soup a special heartiness that warms you from the inside out. The best part? This soup gets better over time, so make a big pot on a Sunday and enjoy it all week long.


Country Veggie Soup




  • 1 large Spanish onion, sliced, (can swap for any variety of onion)
  • 3 or 4 garlic cloves
  • 1 head fennel, chopped
  • ¼ to ½ cup extra-virgin olive oil (¼ cup  for a smaller veggies, ½ cup for larger  sized veggies)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup sliced baby Bella mushrooms
  • 1 small to medium Yukon gold potato, chopped
  • 2 to 4 tablespoons fresh oregano leaves 1 or 2 bay leaves
  • Sea salt and freshly ground black pepper 1 quart chicken broth, vegetable broth, or  bone broth
  • 2 ears corn, shucked and kernels cut off 2 plum tomatoes, chopped
  • 1 cup water, as needed
  • Fresh lemon juice, optional
  • Chopped fresh parsley, optional


  1. Add the onion, garlic, fennel, and oil to a large soup pot.
  2. Place it over medium-low heat and mix the vegetables to coat with oil. Cook for 10 minutes, stirring periodically.
  3. Add the carrots, celery, mushrooms, potato, oregano, and bay leaves. Season with salt
    and pepper.
  4. Cook for 10 minutes more.
  5. Pour in the broth and increase the heat to high.
  6. Once the soup is boiling, reduce the heat and simmer it for 10 minutes.
  7. Add the corn, tomatoes, and more water to cover the vegetables, if needed.
  8. Simmer 20 minutes more, until the potato is  fork tender.
  9. Serve bowls of hot soup with a squeeze of fresh lemon and a sprinkle of parsley if desired.

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