Copycat Dolly Parton’s Stampede Soup (Hearty Country Vegetable Soup)
This comforting soup is inspired by the classic starter served at the dinner show associated with Dolly Parton. It’s a rich, slow-simmered vegetable soup with deep flavor, tender vegetables, and a homestyle Southern feel.
🥕 Ingredients
- 2 tablespoons vegetable oil or butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 cup green beans, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 1 large potato, peeled and diced
- 1 can (14–15 oz) diced tomatoes
- 6 cups beef broth (or vegetable broth)
- 1–2 teaspoons salt (adjust to taste)
- 1 teaspoon black pepper
- 1 teaspoon paprika (optional for depth)
- 1 teaspoon dried thyme or Italian seasoning
- 1 bay leaf
- Optional: 1/2 cup small pasta or rice for extra heartiness
🍲 Instructions
1. Build the Flavor Base
Heat oil or butter in a large soup pot over medium heat. Add chopped onions and cook until soft and slightly golden. Stir in garlic and cook for another 30–60 seconds until fragrant.
2. Add the Vegetables
Add carrots, celery, potatoes, and green beans. Stir well so they begin to coat in the aromatics. Let them cook for about 5 minutes to slightly soften.
3. Pour in Broth and Simmer
Add diced tomatoes and beef broth. Stir everything together. Add bay leaf, salt, pepper, thyme, and paprika.
Bring the soup to a boil, then reduce heat to low and let it simmer for 25–35 minutes, until vegetables are tender.
4. Add Soft Vegetables
Stir in corn and peas during the last 10 minutes of cooking so they stay bright and slightly firm.
5. Optional Heartiness Upgrade
If using pasta or rice, add it during the last 10–12 minutes of simmering until fully cooked.
6. Final Touch
Remove bay leaf, adjust seasoning, and serve hot.
🍽️ Serving Suggestions
- Serve with warm bread or cornbread
- Add a sprinkle of black pepper or fresh parsley on top
- Best enjoyed fresh, but flavors deepen overnight
