I originally posted this family favorite recipe in my first year of blogging and I recently updated the photos. I hope you enjoy it!
This recipe is one my mother and I have used for over thirty years, and we still love it. Many diets have “free” vegetables, which are basically vegetables that are allowed without restriction. What this soup does is combine those vegetables in with a richly flavored broth and serves them up as the perfect anytime dish to fight off the munchies, serve as a quick and easy lunch, or a filling side dish with your evening meal.
Back in the day, cabbage, okra, green beans, carrots, tomatoes, onions, and celery were all considered “free” or vegetables that could be eaten without limitation. I liked to walk on the wild side and toss in some corn too. I live dangerously that way. I’m not sure if these vegetables are considered evil today, I guess you’d have to check outside and see which way the wind is blowing, but common sense refuses to allow me to consider this soup anything but healthy and delicious! The great thing though, is that you can omit, substitute, and exchange the veggies in this soup to fit whatever eating plan you are following so it’s a win/win across the board.
Most often, when I am dieting my problem is not so much hunger as a desire to munch. Reaching for this soup rather than pretzels, chips, or any number of higher carb and calorie snacks is definitely a step in the right direction to a healthier you! I make a huge pot and keep it in the fridge, heating it up whenever I need it for up to five days. I always look forward to a delicious bowl of this flavorful and filling soup!
Ingredients aren’t exact, you mainly need to go with the veggies that you personally enjoy. I am using okra, green beans, carrots, and cabbage. I like to add a chopped onion as well but this is totally customizable to your tastes.
The two things you must have to make this soup so delicious are Ranch dressing mix and a large (28 oz) can of crushed tomatoes. Of course you can use diced but I prefer crushed for a thicker, more filling broth.
I also prefer to use frozen vegetables over canned. Of course, nothing beats fresh vegetables anytime but when those aren’t available to me, frozen wins out.
Wash and peel/chop any of your veggies that need it and put all ingredients into a large pot. I add about six cups of water to this but you may prefer more or less, depending on how much liquid you like, and that’s fine. Amounts and ingredients I use can be found in the printable recipe card at the bottom of this post.
Note about the Ranch dressing mix: I am referring ONLY to dry ranch dressing mix here, not bottled ranch dressing. I usually buy a large container of the mix because it is cheaper but for reference here I’m using a packet since that is what most people have.
Stir that up and place it over medium high heat. Bring just to a boil and then reduce heat to simmer for about thirty minutes or so, until the veggies are to your desired tenderness. It will be rather thick but as the vegetables cook up, a lot more liquid will be created.
This is how it will look after about half an hour after it starts simmering.
You only need to cook it until the vegetables are as tender as you like. I like mine to be cooked but not mooshy. I think “mooshy” is my word for the week on Southern Plate. I’ll have to see if I can work it into the rest of this week’s posts as I am certain I have worked it into every one so far!
Voila! The dieter’s anytime meal! I love having this on hand to eat anytime cravings or munchies strike. This lets me indulge my taste buds while giving my body lots of great veggies.
Ingredients
These ingredients are entirely customizable to your tastes. Feel free to substitute or omit as you choose.
- 16 ounces frozen green beans
- 1/2 head cabbage chopped
- 4-6 large carrots peeled and chopped
- 16 ounces frozen okra
- 1 cup chopped onion
- 28 ounce can crushed tomatoes
- 1 packet Ranch dressing mix dry
- 6 cups water
Instructions
- Combine all ingredients in a pot and bring to a boil. Reduce heat and simmer until vegetables are desired tenderness. Refrigerate leftovers.
This recipe featured on Meal Plan Monday and Weekend Potluck
A heart is not judged by how much you love, but by how much you are loved by others.
~Frank Morgan
Yum 
I made veggie soup last night. I didn’t use all the “free” veggies though. And I did add some leftover roast and some spiral pasta to it, but I still feel like it’s pretty healthy. AND perfect for a cold day like today since I’m having some leftovers for lunch! Mmmm!!
I’m with you, sounds healthy and well balanced to me! I basically ate this all day long today and it was great!
I have some chicken in the oven now and am about to make mashed potatoes so the kidders are happy tonight 🙂
Great recipe! I used chicken broth instead of water…added a can of diced tomatoes and a few cloves of garlic. I didnt have ranch seasoning so I used a mixed organic seasoning. Tastes awesome!!
Wow what timing! I just finished making a pot of it. I didn’t have ranch dressing but I put a bit of Italian seasoning in it. I had the cabbage but I also added turnips to substitute for potatoes. In the broth you can’t tell that much difference in them.
I spent Sunday in the hospital, got a stomach bug and it dehydrated me. I was drinking water but it wasn’t enough. I passed out..never done that before.. it was scary. I was pretty sure I saw Jesus in the Ambulance telling to get up and come with him.. but I was pretty delirious. My dad got the bug now so I made the soup so he could get something down.
I will remember the ranch next time. Thanks!
Now Bill, this ain’t good. If you don’t start taking better care of yourself I am going to be forced to marry you off.
Another little trick to help hydrate, make a little Crystal Lite and add 1/4 a teaspoon of salt to your glass before drinking. The lining of your stomach actually absorbs liquid through it and if you add in the salt, it absorbs that, then the salt attracts more liquid and thereby you get a lot more in your system faster as a decent amount is actually going in when it hits your stomach rather than having to wait to process through your body.
Why am I telling you all of this? I guess I just need a chance to vent some of my useless knowledge from time to time.
I hope you get to feeling better, please keep us posted on your dad and don’t forget to take it easy on yourself.
Christy
Heh.. It was weird. I had just finished off a 32 oz bottle of water when it happened. I was drinking it… a little too late. Thats cool to know about the salt in the crystal light. And anytime you wanna gimme advice.. you just go right ahead.
Bill, What is the name of your blog? I was reading it a month ago and LOVED it. I love your cats!!! But, I don’t have your link anymore. Thanks!!
Is this what you’re looking for?
http://www.billgent.blogspot.com/
Thanks for this recipe. I have made it before but I kinda forgot about it. I called it the “cabbage soup diet.” I love soup and will have to try this recipe again. I hope I can find that “seasoning blend” in my market. What a time saver.
I am addicted to your site. My family is enjoying your recipes. =)
Thanks!
Hey Angela!! I am so glad you are enjoying it! I have tons more coming up so stay tuned (February is going to be a BIG month here ~grins).
That ranch makes a huge difference and it is so awfully good, too!!!
its great to have you here!
Christy
Every summer when it is time for the garden to start “comin in”, I clean out my freezer and make vegetable soup with whatever wasn’t eaten-turnips, green beans, crowder peas, squash, okra, tomatoes and anything else I might find. Make the soup and can it, this year made 22 quarts, enjoyed some last night.
Sounds like a great idea! Homemade soup is so much better than store bought, especially with garden veggies!
Christy – Thanks for the recipe! I never thought of adding Ranch dressing mix – I can’t wait to try it!
My mom used to make something like this when I was a kid – we called it ‘homemade jobby’! Don’t know why!
Thanks! Beth
Ooooh that Ranch dressing mix makes all the difference in the world. You just won’t believe the flavor! If you get to try it, do let us know how you like it!!
Homemade Jobby – thats a new one for me! I bet the name has something to do with kids not wanting to eat “soup” or “stew” – much the same reason why I used to call casseroles “gobblers” when my son wouldn’t eat anything named a “casserole”! lol
thank YOU!
Man oh Man, you got the soup with okra in it, between this, the country casserole, and the taco soup, I have three winners I can cook up, like you, I would throw corn in, and me, being part Irish, I have to throw a couple of potatoes in. The ranch dressing just gives it a flavor you dont normally find. Keep these quick and easy ones comin Christy, you are definitely a Southern Cooks best friend.
Hey Robert!! Thank you so much. You always put a big old grin on my face every time you comment!
Southern Cook’s Best Friend? now that is QUITE a title! I’ll take that with pride any day!
I got tons more, stay with me!
Gratefully,
Christy
Christy:
Being from the South yourself, please tell me you know about “field corn” (as opposed to regular sweet corn), and tell the readers how wonderful it is when you cut it off of the cob and cook it in the oven in an iron skillet with butter, salt, and pepper until it browns around the edges, etc.!! That’s what I’m having for supper tonight, and I did not see any fresh corn recipes on your site! Just whetting everyone’s appetites during this cold winter for the wonderful summer vegetables!
Beverly
Lol, you know I shucked two entire bushels of corn this past summer and put it up, both fried and on the cob. I know just what you are talking about and it is the food of the Gods, its so good! Hang in there, I’ve only been doing this since July and I have a few more hundred recipes yet to be posted!
Thank you!
🙂
Christy
I issued a “corn challenge” to my three siblings this past summer. The challenge was needed because we all grew up doing so much garden work that none of us have gardens today. We just go to the farmer’s market and get what we want. However, not having the gardens means that none of us have had the good field corn like we were raised up eating. Two of the three sibings accepted the challenge and, over the course of 2 and one-half days we put up 150 quarts–that’s shucking, washing, cutting it off, blanching, cooling, and placing it in our freezers! You absolutely CANNOT get that awesome taste in any brand you can buy in the store!
I agree completely.
My husband didn’t understand why I worked so hard on shucking all of that corn (by myself!) but now I think he gets it 🙂
Fresh Corn is…..oh my the most delicious taste on earth. I could live on it.
Try blancing and cooling corn before cutting it from the cob; I found it much easier and way less messy. I didn’t have to clean corn juice off the ceiling!
When I was growing up we had “Yellow Dent” corn before the hybridized corn that is now grown. It was delicious. The hybridized corn matures faster and it is almost impossible to pick it at just the right stage for eating. We tried growing it in our garden one year but gave up after that season because it was a poor substitute. Now we either buy fresh corn at the super market or use frozen.
I just finished my list and I’m heading to the grocery store now. Made chili for everyone else at home and the soup is for me…
Hey Cherrill! That’s wonderful! Wow, how neat!
Let me know how you like it!
~grinning happily~
Christy 🙂
This looks delicious! A perfect soup for my tastes…I especially love the okra. I may just have to whip this up sometime this weekend. I’m sure the Ranch makes the seasoning perfect.
You know, I really like the double posts today of the soup combined with the doughnuts! Did anybody else chuckle over that?
So far you’re the only one who caught it. I thought it was pretty funny myself!
heehee!
~Christy 🙂
Mmmm, that sounds good with the ranch dressing. I love vegetable soup and make it fairly often but next time I’m goin’ to add ranch dressing. Thanks.
I was already planning to go to the store today, it was a good thing I saw this recipe first! I’m definitely going to cook this up today! I would have never thought to add the ranch dressing mix to soups. Thanks for so much posting this, Christy! You should be a guest on Rachel Ray or Martha Stewart or Paula Deen! Does Paula Deen have guests on her show? I don’t get cable.
I do CABBAGE SOUP DIET to detox from time to time and NOW just happens to be that time! I quit (cough cough) smoking last may and I have packed on some pounds since then. I am a 5’3 small framed person and 110 – 115 is about right for me, right now I am a whopping 143 lbs. I do not feel comfortable in my own skin. I have had success with the CABBAGE SOUP DIET in the past losing 25 lbs (2 times did the 7 day diet in a month) http://www.freelancebyu.com/diet.htm
It is SO IRONIC that you posted this the DAY I started back on my quest, tweaking the recipe – adding VENISON (ground – low to no fat) to the mix. WISH ME LUCK and I look forward to reading more of your fab recipes! BTW……… the biscuit/donuts is an OLD FAVE of mine that I have had on my website several times over the years, I was tickled to see it on your site! 🙂
I am doing a survey right now in another window, they are asking for blog/blogger urls that you would like to see featured on a MOM site, I am listing yours! 🙂
XOXOO
Wow! You amaze me every time I visit your blog. I’ve been lurking for a while now, and decided I should comment. Never have I thought to flavor soup with Ranch dressing. Together, my kids and I made soup just last night. Next time you can bet we’ll add some Ranch.
It’s great that you’re not a ‘name brand’ girl. Wal Mart is the only place for groceries in my small town. I love value but not at the cost of compromising flavor and a lot of the Great Value items meet my high standards – not to mention my budget!
Thank you for sharing your expertise-
Thanks for the GREAT recipe, I made it yesterday and its all gone. Its so good, and I’m not even a veggie lover. I used broccoli instead of the cabbage, I also added a potato and some seasoning.
Now I’m ready to make a chicken gumbo soup. You really got me started.
I made this soup for my granddaughters (8 & 3)and added a little bit of cooked chicken to it. They loved it and both ate two bowls! The youngest ate the most, both love soups and this was a winner! Thanks Christy!
My mom and i have made this a long time too. We add some V8 juice or tomato juice too sometimes. I think subbing the H2O for Veggie broth would also make it a little richer. I love it-and it is absolutely guilt free!!!
have you ever made a version of the hidden valley ranch mix? i don’t like the fact it has so many chemicals in it, mainly MSG. would love a tried and true recipe for the mix…i’ll google it next!
I agree.
Hi Christy! Glad you had a great vacation with your family!! I’ve GOT to try this soup recipe! I think we’re related somewhere back in time…I L-O-V-E corn, too! Gotta tell ya…I work with a woman once who lived in Germany for a time and she said that they only use corn to feed the pigs! How sad…! Maybe things have changed over the years…I HOPE SO!!!
There are lots of recipes for the dry ranch dresssing packets on the internet.and you dont have to use msg.
This is so good!! I made it yesterday, couldn’t find the seasoning blend but it was still good. I used the slow cooker and let it cook all afternoon, the smell was wonderful and just what I need to help keep me from eating all the time!!
I used to eat a lot of canned vegetarian vegetable soup, but haven’t touched it since I first made this recipe. There is no comparison! This soup is so much healthier and fresher tasting. Great stuff for those of us trying to slim down a bit.
I am so glad to hear you like it Laura!!!!
I’ve missed you today, twitters. Now…can someone explain why Lady Gaga’s new song sounds so ABBAish? No likey.
Just read your recipe for the soup. My sisters are doing low carb. Sure the soup will be a welcome change and adding the anch dressing mix will knock it up a notch as Emiral says.
OOPs ! Ranch dressing Mix !
We have made big pots and huge pots full of this “gold” in the 60’s, 70’s, 80’s, and 90’s for dieting and nutrition. We called it “The Dolly Partin Vegetable Soup Diet”!! I believe Dolly ate this to cut back on fats and calories, also. Generations of us Southerners have eaten this for survival and for frugal use of veggies from our gardens and freezers. Yummy stuff!! Enjoy! Thanks Christy for bringing it back in a BIG WAY!
Added some diced potatoes and used the shredded cabbage already at the store! Used diced tomatoes because I had them on hand. A little bit of maggi, italian seasoning, black pepper, garlic salt, and Tony Cachere’s for a little heat!
That sounds delicious!!!
I am really bad about skipping veggies, so what I do with a soup like this is cook it till just-tender, and then put it through the blender in batches. That way, I fool myself into eating what’s good for me because I don’t actually SEE the veggies. Hey, whatever works, right?
That is exactly right, whatever works!! But for people who don’t like veggies that is a fabulous idea!!!