How to Make Marie Callender’s Vegetable Soup Recipe At Home

Marie Callender’s keeps pretty tight-lipped about their recipes. Founded in 1948, the company has 25 restaurant locations across California, Nevada, and Utah. But it’s their pre-packaged, “made from scratch” home-style meals and soups that are a phenomenon in the food world.

The dishes are mostly frozen or canned. They are definitely a cut above the average frozen dinner or canned soup.

One such delight Marie offers is their vegetable soup. It’s filled with fresh garden pickings and a delightfully seasoned broth. While the company doesn’t share their trade secrets, not much gets past the “souper” sleuths of the internet. This version is pretty close. It’s also extremely tasty and healthy.

How To Make Marie Callender’s Vegetable Soup Recipe At Home


  • 3 to 4 tablespoons of olive oil
  • 1 sweet onion, peeled and diced
  • 4 stalks of celery, diced
  • 4 carrots peeled and cut into 1/2 inch rounds
  • 1 teaspoon of Italian seasoning
  • 1 teaspoon of dried, sweet basil
  • 3 whole bay leaves
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of freshly ground pepper
  • 2 cloves of fresh garlic, finely minced
  • 32 ounces vegetable broth
  • 1 tablespoon of vegan bouillon
  • 3 medium zucchini, cut into half inch rounds
  • 3 medium yellow squash, cut into half inch rounds
  • 4 russet potatoes peeled and cut into 1 inch by 2 inch pieces
  • 1 – 15 ounce can of kidney beans
  • 1 cup of sweet corn, cut off the cob
  • 2 – 28 ounce cans of whole tomatoes


  1. In a large (7 quart or larger) pot, begin heating 3 tablespoons of olive oil over a medium high temperature.
  2. Add the onions and sauté until they start to look translucent.
  3. Add the celery and carrots. Continue cooking over medium – low heat until slightly tender.
  4. Add the dry spices and garlic, add another teaspoon of olive oil so as not to burn the veggies.
  5. Pour in the broth and bouillon. Stir and turn up the heat to medium – high.
  6. Gradually, add the zucchini, squash, potatoes, kidney beans, corn, and tomatoes.
  7. Using a long spoon, stir from the bottom, mixing all ingredients well. Cover and bring to a boil. Then reduce the heat to medium – low. Stir occasionally.
  8. Keep an eye on the pot to make sure it doesn’t boil over. If needed, lower the heat and move the lid to release steam.
  9. Continue cooking for about 30 to 40 minutes or until the potatoes are tender but not mushy.
  10. Ladle the soup into bowls. Remove the bay leaves before serving. Serve with a nice sourdough bread or oyster crackers.

Feel free to add or substitute any of these to your liking:

  • green beans
  • peas
  • lentils
  • chick peas
  • kale
  • pasta
  • mushrooms
  • red pepper flakes

Nutritional Value

  • Calories: 131
  • Carbohydrates: 229
  • Protein: 3 grams
  • Fat: 4 grams
  • Saturated fat: 1 gram
  • Sodium: 530 milligrams
  • Potassium: 680 grams
  • Fiber: 3 grams
  • Calcium: 41 milligrams
  • Iron: 1 milligram

Why Must We Remove The Bay Leaf From Our Soups and Stews?

Growing up, my mother would make a delicious Sunday gravy. One of the ingredients was bay leaves.

These aromatic leaves add another level of flavor to your dish. The minty, peppery herb has the power to lighten up heavy dishes like stews, sauces, and soups.

Each time my mom made the gravy, she’d dig through the finished product. A frantic search for the bay leaf was underway. When asked what on earth was happening, she said the bay leaves had to be taken out because they were poison.

My 8-year-old self could not fathom why anyone would use a poison leaf in food. How was the leaf poison, yet managed not to poison the whole pot? Having no internet, I just trusted she knew what she was doing and hoped for the best.

Apparently, the poison part had been a widely held wives’ tale. However, it is true that the bay leaf needs to go.

The myth began way back when, because the bay leaf looks exactly like mountain laurel and cherry laurel leaves. These leaves are poisonous to humans and can kill us.

The bay leaf is totally non-toxic and got a bad rap due to mistaken identity. But alas, the bay leaf still must go.

Unfortunately, no matter how much you boil, simmer, or hit it with a flame thrower, the bay leaf will still be hard and rigid. With sharp and pointy edges, it can pose a choking risk. Worse, it can stretch your digestive tract.

So, that is why we always see “remove the bay leaf” from soup recipe directions.

If the bay leaf’s bad reputation still has you concerned, or you just need a substitute, here are some alternatives.


Minty like bay leaves (when dried)


Will enhance the flavor of soups and sauces just like a bay leaf

Juniper berries

Not a true berry. They have a piney, peppery taste. Adds a unique level of flavor like the the bay leaf. Do not serve the berry to pregnant women or small children

Is Vegetable Soup Healthy?

Soup in general is usually a great nutritional choice. Vegetable soup is especially awesome. It has what’s called high nutrient density with low energy density. Which basically means veggie soup gives us lots of nutrients for a small number of calories.

People will consume fewer calories elsewhere because the soup fills us up. Vegetable soup is high in vitamins like B, C, K and fiber, which helps keep the digestive system in check.

Soups that have leeks, onions, and celery have a lot of potassium. Potassium binds to sodium and helps rid our bodies of excess fluid. Homemade soup is the best because you control what goes in it.

What Are The Healthiest Soups To Eat Besides Vegetable?

1. Tomato soup

It’s low in calories, fat, and cholesterol. High in the antioxidant lycopene.

2. Minestrone

Low in calories and carbohydrates. Also, it has lycopene, fiber, protein, and iron.

3. Black Bean soup

Loaded with fiber and protein from the legumes. Low in fat and contains antioxidants from the onions.

4. Chicken and Vegetable soup

Large amounts of protein and fiber. Low in calories and fat.

5. Miso soup

Contains tofu, green onions, and seaweed. Seaweed has all the benefits of any of the green leafy vegetables. Tofu has tons of protein. Low in fat.

6. Ginger Spiced Carrot soup

This soup is full of vitamin C and beta carotene. It’s low in calories and super for digestion.

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