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Popular in Food

Vegetable Soup with Corn Bread Croutons

The homemade croutons that top this hearty vegetable soup will entice your kids to give it a try.

  • Makes: 6 servings
  • Yields: about 10 cups total soup
  • Prep: 40 mins
  • Bake: 12 mins 350°F
  • Cook: 15 mins

Vegetable Soup with Corn Bread Croutons



  1. Prepare Corn Bread Croutons; set aside to cool.
  2. Remove tomatoes from can, reserving liquid. Coarsely chop tomatoes. In a 4-quart Dutch oven cook leeks in hot oil over medium heat until tender, stirring occasionally. Add mushrooms, sweet pepper, and garlic; cook 5 minutes more, stirring occasionally. Add water, tomatoes and canning liquid, cannellini beans, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Stir in spinach; serve with Corn Bread Croutons. Makes 6 to 8 servings (about 10 cups total soup).

From the Test Kitchen

Cooking Club Directions:

Divide cooked mushrooms, sweet pepper, and garlic, among 3-quart storage containers or freezer containers for each member. Into the same containers divide water, undrained tomatoes, beans, salt, and black pepper. Divide Corn Bread Croutons among members; place in resealable plastic bags or freezer bags. If refrigerating, divide spinach in plastic bags. If freezing, spinach should be purchased at preparation time. Cover and refrigerate up to 3 days or freeze up to 3 months.

Test Kitchen Tip:

This recipe can be made in double batches in a 6-quart Dutch oven or kettle.

Reheating and Serving:

Thaw frozen Corn Bread Croutons and soup for 48 hours in refrigerator, if necessary. Transfer thawed or refrigerated soup to a 4-quart Dutch oven. Bring soup just to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Stir in spinach.

Corn Bread Croutons



  1. Preheat oven to 350 degrees F. Grease 2 large baking sheets; set aside. In a medium bowl lightly beat egg. Add corn muffin mix, finely shredded Romano or Parmesan cheese, and milk. Drop into small mounds by scant teaspoonfuls onto prepared baking sheet(s). Lightly sprinkle with pepper and, if desired, coarse sea salt. Bake for 12 to 14 minutes or until golden. Remove from baking sheet; let cool completely on a wire rack. Store Corn Bread Croutons in an airtight container at room temperature up to 1 day or in the refrigerator up to 3 days (let stand 30 minutes at room temperature before serving). Makes about 28.

Nutrition Facts (Vegetable Soup with Corn Bread Croutons)

    Per serving:
  • 345 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 42 mg chol.,
  • 933 mg sodium,
  • 52 g carb.,
  • 6 g fiber,
  • 7 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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