Dr. Springer’s Soup

This is a recipe that my mother made often.  She said she got it from the radio during the Great Depression when everyone was living off the produce they grew in their home gardens.   (I have no idea who Dr. Springer was.)  When I was growing up this soup was always served with a peanut butter sandwich on the side, and I still think that’s a delicious combination.

This makes a simple, satisfying vegetable soup with minimal ingredients that should be in every kitchen. It is fine as is, or the recipe can be used as a base for a more elaborate soup by using any of the “Tips for Making Vegetable Soup.”  I hope you like it.


1 onion, chopped

1 Tbsp. olive oil

3 – 4 carrots, sliced

3 – 4 stalks celery, sliced

3 – 4 potatoes, peeled and 1 inch cubed

1 qt. stewed tomatoes


Saute chopped onions in olive oil for about two minutes.

Add all other ingredients and enough water to cover the vegetables by 2 inches.  Bring to a boil then reduce heat to simmer,  and cover.  Cook until vegetables are tender (about 20 minutes).  Season with salt and pepper.

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