About Brenda Gantt’s Vegetable Soup
Brenda Gantt is a Southern home cook from Andalusia, Alabama, whose unhurried cooking videos have won her millions of followers. Her style is built on what she calls being conservative: planning meals around good bargains, using what is already in the pantry, and never letting leftovers go to waste. You can read more about her in our stories section and catch up on the latest in our news section.
Vegetable soup is a perfect example of that thinking. After a Sunday dinner of roast beef, carrots, potatoes and onions, with a pot of butter beans and cream-style corn on the side, she has described stirring the roast juices and leftover vegetables into a big pot of soup the next day, adding a few more potatoes, onions and tomatoes. Nothing is wasted, and the soup ends up tasting even better than the meal it came from.
This recipe follows that same approach in a form you can make any day of the week, without waiting for leftovers. It leans on pantry staples like canned tomatoes, butter beans and cream-style corn, and on simple Southern technique: a gentle simmer, plenty of vegetables, and a pot that fills the kitchen with a good smell. It is the sort of soup that is just as good for supper with cornbread as it is reheated for lunch the next day.
Watch How It’s Made
Prefer YouTube? Watch the original video.
Brenda Gantt Vegetable Soup Recipe
Ingredients
Soup Base
Vegetables
Kitchen Tools Needed
- Large soup pot or Dutch oven
- Sharp knife & cutting board
- Vegetable peeler
- Can opener
- Ladle & wooden spoon
New to stocking your kitchen? Our kitchen guides cover the pots and tools worth having.
Instructions
- Sauté the onion. Melt the butter in a large soup pot over medium heat. Add the chopped onion and cook 4 to 5 minutes until softened.
- Add broth and vegetables. Pour in the beef broth and diced tomatoes with their juice. Add the potatoes, carrots, salt and pepper.
- Simmer. Bring to a boil, reduce the heat to medium-low, cover, and simmer about 25 minutes until the potatoes and carrots are tender.
- Add beans and corn. Stir in the butter beans, cream-style corn, and roast beef if using. Simmer uncovered 15 more minutes, stirring now and then, until hot and slightly thickened.
- Season and serve. Taste and adjust the salt and pepper. Let it rest 5 minutes, then ladle into bowls and serve hot with cornbread.
Brenda’s soups are flexible. Treat the vegetables here as a starting point and use what you have on hand.
Nutrition Facts
| Calories | 200 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 40 g |
| Fat | 3 g |
| Fiber | 6 g |
| Sodium | 830 mg |
| Sugar | 9 g |
Nutrition values are estimates and are not a substitute for professional dietary advice. Using low-sodium broth lowers the sodium considerably.
Health Benefits of Vegetable Soup
Rich in Vitamin A
Carrots are an excellent source of beta-carotene, which the body converts to vitamin A for eye and skin health.
Fiber from Beans & Vegetables
Butter beans, corn and potatoes provide fiber that supports digestion and keeps you feeling full.
Potassium & Lycopene
Potatoes and tomatoes supply potassium, and cooked tomatoes are a good source of the antioxidant lycopene.
Low in Fat
With a broth base and little added fat, this is a filling, nourishing meal that stays light.
What to Avoid
Preparation Mistakes
- Don’t boil hard. A rolling boil breaks the potatoes apart and turns the vegetables mushy. Keep it at a gentle simmer.
- Don’t add the corn and beans too early. Canned beans and cream-style corn only need to heat through and can scorch on the bottom if cooked too long.
- Don’t over-salt early. Broth and canned goods already contain sodium. Season at the end after tasting.
Storage Mistakes
- Don’t leave it out. Refrigerate within 2 hours. Divide a large pot into shallow containers so it cools faster.
- Don’t freeze it with the potatoes if texture matters. Frozen potatoes can turn grainy.
Dietary Considerations
- Contains Dairy (butter, optional)
- Contains Beef (broth)
- Check Broth Label for Gluten
- Moderate Sodium
Pro Tips for the Best Vegetable Soup
- Save your roast juices. The drippings and juices from a pot roast make the richest base for this soup.
- Thicken with the potatoes. Mash a few cooked cubes against the side of the pot and stir them back in. We explain more in our thickening potatoes guide.
- Let it rest, or make it a day ahead. Like most soups, it tastes better the next day once the flavors have blended.
- Cut the vegetables evenly. Pieces of the same size cook at the same rate.
- Add a splash of broth when reheating. The soup thickens as it sits, so loosen it as needed.
For more techniques, browse our cooking tips.
What to Serve With Vegetable Soup
Beverages
- Sweet tea
- Iced tea
- Lemonade
Sides & Mains
- Cornbread or crackers
- Grilled cheese sandwiches
- Salmon patties
- Smothered fried chicken
When to Serve
- Cold-weather suppers
- Sunday leftovers
- Potlucks
- Meal prep lunches
Finish the meal with a slice of chocolate pie, or round it out with a fresh salad and homemade ranch dressing.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Beef broth | Chicken or vegetable broth | Vegetable broth makes it vegetarian. |
| Butter beans | Lima beans or great northern beans | Frozen lima beans work too; add them with the potatoes. |
| Cream-style corn | Whole-kernel corn plus 1 mashed potato | The potato supplies the thickness. |
| Diced tomatoes | 3 fresh tomatoes, chopped | Add a little extra broth if using fresh. |
| Butter | Bacon drippings or vegetable oil | Bacon drippings add smoky flavor. |
Storage & Reheating
Refrigerator
Cool, then store in airtight containers for 4 to 5 days.
Freezer
Freeze for up to 3 months. For best texture, leave out the potatoes and add fresh ones when reheating.
Reheating
Warm on the stovetop over medium-low heat, stirring often, with a splash of broth or water. Microwave individual servings.
Frequently Asked Questions
Yes, and that is the heart of this soup. Use the leftover roast juices in place of part of the broth, and stir in chopped roast beef, carrots, and potatoes from the pan. Add the butter beans and corn as written.
Yes. Combine everything except the butter beans and cream-style corn in the slow cooker and cook on low for 6 to 8 hours, then stir in the beans and corn for the last 30 to 45 minutes.
Mash a few of the cooked potato cubes against the side of the pot with a spoon and stir them back in. The cream-style corn also adds body. Simmering uncovered for 10 to 15 minutes will thicken it further.
Yes, for up to 3 months in airtight containers. Potatoes soften and can turn slightly grainy after freezing, so for the best texture freeze the soup without the potatoes and add freshly cooked potatoes when reheating.
Yes. Use vegetable broth, cook the onion in oil or butter, and skip the roast beef. Add an extra can of beans or a cup of frozen green beans for heartiness.
Green beans, celery, okra, peas, cabbage, and squash all work well. Add quick-cooking vegetables like peas or squash in the last 15 minutes so they hold their shape.
Reader Reviews
More Brenda Gantt Recipes
- Smothered Fried ChickenCrispy chicken under rich onion gravy
- Salmon PattiesA classic Southern pantry supper
- Cornbread DressingThe holiday table staple
- Tomato PieA cheesy Southern summer favorite
- Tomato GravyOld-fashioned gravy for biscuits and rice
- Thickening PotatoesA simple way to thicken soups and stews
- Ranch DressingHomemade, creamy, and easy
- Chocolate PieA rich, old-fashioned dessert
- Chocolate Fudge PieDense, fudgy, and made for chocolate lovers
Explore the Site
It’s gonna be good, y’all. Put on a pot of soup tonight.
Back to Recipe