Farmhouse Vegetable Soup

Name: Farmhouse Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 tablespoons butter; 1 large onion, diced; 4 cloves garlic, minced; 4 medium carrots, sliced; 2 medium parsnips, diced; 3 medium potatoes, cubed; 2 cups cabbage, shredded; 1 cup green beans, cut into 1-inch pieces; 8 cups chicken or vegetable broth; 2 bay leaves; 1 teaspoon dried thyme; Salt and pepper to taste; 3 tablespoons fresh dill, chopped; Sour cream for serving; Crusty bread for serving

Farmhouse Vegetable Soup is country cooking at its finest. Potatoes, carrots, parsnips, cabbage, and green beans simmer in a buttery broth until perfectly tender. Fresh dill adds a bright finish, and a dollop of sour cream brings Eastern European charm. It's the kind of soup that warms you from the inside out.

Why This Recipe Works

Butter makes everything better—it adds richness that oil can't match. The root vegetables provide substance and natural sweetness. Adding vegetables in stages ensures everything finishes at the same time. Fresh dill at the end is the unexpected star, bringing brightness to the hearty base.

Country Kitchen Tradition

This is the soup of rural farmhouses across Europe and America—simple ingredients, honest flavors, and generous portions. It's the kind of recipe passed down through generations, adapted to whatever vegetables were in the root cellar or garden.

Step-by-Step Guide

Start with butter and onions—this base sets the tone for the whole soup. Add root vegetables first; they need the most time. Potatoes go in next, then cabbage and green beans in the last 10 minutes. Everything should be fork-tender but not falling apart.

Fresh dill goes in at the very end, off the heat. It transforms the soup from simple to special. If you can't find fresh dill, dried works but use only 1 teaspoon.

Serving Suggestions

A dollop of sour cream is traditional and adds tangy richness. Crusty bread is essential for soaking up the broth. For a heartier meal, add chunks of kielbasa or smoked sausage. A side of dark rye bread completes the Eastern European theme.

Variations to Try

With bacon: Start by cooking diced bacon, use the fat instead of butter
With dumplings: Drop in small dumplings during the last 15 minutes
Eastern European: Add beets for a borscht-style variation
With sausage: Add sliced kielbasa for protein

Frequently Asked Questions

What makes this soup 'farmhouse' style?

Farmhouse cooking uses simple, hearty ingredients—potatoes, cabbage, root vegetables—cooked in a straightforward way. Butter adds richness, fresh dill adds brightness. It's unpretentious, filling, and deeply satisfying.

Can I use different root vegetables?

Absolutely. Turnips, rutabaga, celery root, or beets all work beautifully. Use what you have or what's in season. The technique works with any combination of hearty vegetables.

Should I use chicken or vegetable broth?

Chicken broth adds more depth, but vegetable broth keeps it vegetarian. Both work well. Homemade broth is ideal, but good quality store-bought works fine.

Why add cabbage at the end?

Cabbage cooks quickly and becomes mushy if overdone. Adding it in the last 10 minutes keeps it tender-crisp with a slight bite. The same goes for green beans.