I Can't Make Vegetable Soup....Soup!

Kathy Sterling


I did not grow up eating any soup but Cajun Gumbo, and chicken noodle from a can. When I got older, I started trying various vegetable soups at restaurants and found out I really liked it.

The thought of making it myself was a little intimidating, it looked difficult. Then I thought, "how hard could it be" and I experimented until I came up with this tasty soup.

★★★★★ 3 votes
10 Min
1 Hr


32 oz
fat free beef stock (i use emeril's)
10 c
1 Tbsp
oregano, dried
1 Tbsp
black pepper
1 Tbsp
1 Tbsp
steak seasoning (i use texjoy)
28 oz
can diced stewed tomatoes
6 oz
tomato paste
1 c
chopped onions
15 oz
cut green beans, with liquids
15 oz
sweet peas, with liquids
8 c
frozen mixed vegetables (i used birds eye normandy blend)


1In a large soup pot mix stock, oregano, pepper, salt, steak seasoning, stewed tomato, tomato paste and onions, bring to a boil and simmer for 20 minutes.
2Add frozen vegetables, green beans and peas. (you can add or delete any vegetables you may like)
3Bring to a boil and then lower flame to a low boil. Cook for 35 minutes or until vegetables are done to your preference.
4Note: You can also add a small package of elbow or sea shell pasta to vegetables.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy