“Soup Weather” Vegetable Soup

We’ve all heard (and probably said) the phrase, “this is soup weather.” I usually find myself saying that in fall or winter – especially since I live in the South where spring and summer are typically sweltering.

However, this year, the weather has been playing tricks on us. The last week has been rainy and the temperatures have been in the low 60s. Yes, I said that the weather in Georgia has been in the low 60s in August.

Now, I’m not complaining. “Soup weather” really is my favorite kind of weather. I don’t even mind the rain showers.

When I walked out into the crisp, cool air the other day, I was reminded of those fall and winter days when I was a kid and my mom would make vegetable soup for lunch and pair it with a PB&J sandwich. My sister and I would come in from playing outside all morning and stay just long enough to each lunch and warm up a bit before heading right back outside to play for the rest of the afternoon.


Even though I am not a kid anymore, I still love vegetable soup and a PB&J sandwich for lunch. Now, I am sharing that tradition with my kids.

The trick to making great vegetable soup is the broth.  I recommend starting with a flavorful vegetable broth (we like 365 brand from Whole Foods) and a jar of your favorite spaghetti sauce. From there, you can use the vegetables I recommend, or use what you have in your pantry or freezer. Whether your use fresh seasonal vegetables or frozen ones, if you start with a delicious broth, the soup will be scrumptious every time.

5.0 from 3 reviews
"Soup Weather" Vegetable Soup
This mouthwatering vegetable soup will warm you up even during the coldest of "soup weather." It also reheats well, so make a big batch to get you through a chilly week.
  • 32 ounces vegetable broth
  • 1 jar spaghetti sauce
  • 1 or 2 cans diced tomatoes (depending on how much tomato you like)
  • 2 cups carrots, chopped
  • 3 stalks celery, chopped
  • 1 onion
  • 6 ounces frozen shelled edamame
  • 1 can of kidney beans
  • 3 Tbsp Italian seasoning (marjoram, rosemary, thyme, savory, sage, oregano, basil)
  • 1 Tbsp basil
  • Salt and pepper to taste
  1. Put all ingredients into a slow cooker.
  2. Cook 6-7 hours on low (until vegetables are tender). Or, cook on high for 2 hours, and then cook on low until vegetables are tender.



  1. says

    This looks delicious and very comforting. I live in Florida so I know what you mean about the weather getting a bit cooler after it rains especially at night. I’m looking forward to soup weather after the scorching summer we have had. I’ll have to try this out!

  2. Felissa says

    So true ! Yesterday made chicken and wild rice soup from the leftover chicken for chicken soup for Rosh Hashanah. While I like the temperatures this is just plain odd for august ! I really like your idea for a soup base. That sounds yummy.

    • says

      As something that sounds strange but works really good, we dumped a can of diced tomatos in some matzo ball soup once, and it was delicious.

  3. says

    OK, 60’s in August in Georgia? I am jealous. We are in Mississippi and it is hot, hot, sunny, oh and hot.

    But the soup looks good. I will save this recipe for when we have soup weather.

  4. says

    I really love soup weather and making a huge pot of whatever strikes my imagination. I tend to mix it up and make different kinds of soups. Somehow it tastes even better the next day. That looks delicious!


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