A CopyCat Cracker Barrel Vegetable Soup that tastes just like the real thing. This vegetable soup is down-home country cooking at its finest. Come on in and I’ll share my recipe for this delicious comfort food soup…
Copy-Cat Cracker Barrel Vegetable Soup
It’s that time of year when I get to go to my sister’s and use her awesome kettle to make soup over a fire. There is nothing like having everyone gathered around a backyard fire with the smell of homemade soup on a crisp fall day.
It’s Update time. Finally…right?! I’ve had several comments about the vast amount this soup makes. I mean it’s A LOT. When I made this soup, I happened to have a kettle that is able to hold more than the average large pot you might have at home. Understandably, I have received questions about the overwhelming amount. So, while I was on vacation last month in Tennessee (Cracker Barrel’s birthplace!), I played around with the recipe and downsized it. We taste-tested it, and it is so good! It tastes so much like Cracker Barrel’s soup. I was even more excited with the updated version than the first. It’s still A LOT, but you’ll be able to make it on your stove-top with your normal extra-large pot or large slow cooker. Here are both versions, enjoy!
This time, being in Cracker Barrel Country, I took the opportunity to order vegetable soup the night before I tried the recipe out. I wanted to be able to really compare flavors, plus WE LOVE CRACKER BARREL. Really, we do! It was even on our summer bucket list. Check! Got that one done.
I remember eating the soup that I ordered and thinking, wow..this soup has a strong ground pepper flavor. So, I upped the ground pepper in the new recipe. It really compares, but you’ll definitely want to tone it down from a full teaspoon like I did, and then add more to adjust to your liking. Once you’ve added it, there’s no going back, but you can always add more. I happen to LOVE it, as is and it was pretty spot on from the soup I ordered the night before.
The new recipe still makes a lot. I found a large pot in the cabin we stayed in and measured it. It was between 5 and 6 quarts. Even with my adjustments, it was filled to the tippy-top.
Or, you can eat it for 3 days in a row, just like we did.
Can you freeze Vegetable Soup?
- If you make the soup without potatoes, you can easily freeze it without altering the texture too much. Potatoes tend to crumble apart when frozen and reheated. Potatoes will soak up liquid while frozen. In short – You can freeze soup with potatoes, just be prepared for a thicker texture from the starch in the potatoes.
How Long will Vegetable Soup last in the refrigerator?
- Vegetable soup stored in an air-tight container and in the refrigerator can be stored up to 4 days.
How can you tell if the vegetable soup has gone bad?
- Your nose is the best way to tell if the soup has soured. If the soup is giving off an odd odor or has mold on the soup – toss it.
What Goes Well With Vegetable Soup?
Here’s a video to show you how to make this easy Vegetable Soup:
Here’s the updated recipe that makes roughly 5-6 quarts of soup.
*(If you have a 5-quart pot, hold back on the amount of V8 – add it at the end. You should be able to fit MOST of it. Pour as much as you can to fill your pot. Once you have made the soup, and have scooped out some servings…you can pour the rest in and mix with the rest of the soup.Print
Cracker Barrel Copy Cat Vegetable Soup – Makes 5-6 quarts
Delicious Old-fashioned Vegetable Soup
- Prep Time: 15
- Cook Time: 60
- Total Time: 1 hour 15 minutes
- Yield: 5 1x
- 5 cups of water
- 4 beef bouillon cubes
- 5 cups of Vegetable Juice – like V8
- 2 celery stalks sliced
- 2 large russet potatoes peeled and cubed
- 1 can of normal cut green beans with the juices (16 oz.)
- 2 (14 oz.) cans of diced tomatoes
- 1 (10 oz.) or small bag of frozen onions
- 1 small frozen bag of the following: (about 12 oz. each)
- lima beans
- 1 tsp. of salt
- 1 tsp. of ground pepper – remember to add less (I’d start with 1/2 tsp.) and then add more for flavor later
- Pour everything into the pot, stir and bring to a boil
- Lower the temperature to medium – a small boil, Cover and cook for about 1 hour
- You can also make this in a slow cooker. You’ll need to cook it pretty much all day on high to make the potatoes tender enough to enjoy.
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Want less soup?
- You can easily halve the recipe. Just cut everything back to half and adjust the salt and pepper amount to your taste
- Serving Size: 10
Here’s the older soup recipe that makes about 9 quarts of soup – Enough to feed a crowd:
This time, I wanted to make the soup I always ask for when we are eating at Cracker Barrel. I love the old fashioned flavor of their vegetable soup. There’s something about it that reminds me of grandma’s homemade soup. It reminds me of the Good Ole’ Days. Here’s the recipe for you to enjoy:
This is the older version that makes an entire 9-quart kettle…
- 1 can of V8 (46 oz.)
3 cans of diced tomatoes (14.5 oz.)
1 (16 oz.) can green beans
2 – (12 oz.) pkg frozen corn
2 – (12 oz.) pkg frozen peas
2 – (12 oz.) pkg frozen baby lima beans
1 bag of frozen chopped onions (12-14 oz.)
1 cup of sliced celery
1 gallon of water (16 cups)
6 cubes of beef bullion
1 lb. Idaho potatoes – peeled, and cubed
Salt and Pepper to taste – I used about 1 Tbsp. of salt – I like it on the salty side, so adjust to your preference.
- Just dump it all in together in a large pot, bring to a boil, simmer it down a bit, and let it cook for an hour, or until potatoes are tender! It’s that simple!
* The kettle shown here is 9 quarts
Here are some Amazon Picks for this recipe:
~ Melissa – KidFriendlyThingsToDo.com