Vegetable Soup

Barbara Scott


I love soup! Most any kind of soup and one of my favorites is vegetable. Even the kids will enjoy this one. Lots of leftovers or you can freeze in Food Saver bags up to a year. Enjoy!


☆☆☆☆☆ 0 votes

15 Min
2 Hr
Stove Top


Add to Grocery List

  • 3
    stalks celery, chopped
  • 1 large
    onion, diced
  • 3 c
  • 5
    14.5 oz. cans beef broth
  • 1
    8 oz. can tomato sauce
  • 1/3
    4 oz. can totato paste
  • 1
    28 oz. can tomatoes with juice, squished up
  • 1
    5.5 oz. can v-8 juice
  • 1
    14 oz. package frozen corn
  • 1 1/2 c
    frozen peas
  • 1
    14 oz. package frozen baby limas
  • 2 c
    carrots, sliced or chopped
  • 2
    small bay leaves
  • 3 tsp
    garlic powder
  • 2 tsp
    dried basil
  • 3/4 tsp
    dried thyme
  • 1
    level tbsp. sugar
  • 3 Tbsp
  • ·
    salt and pepper to taste

How to Make Vegetable Soup


  1. Saute onion and celery until golden. Add 3 cups of water, beef broth, tomatoes with juices, and V-8 juice. Stir. Add remaining ingredients and simmer for 2 or more hours.

Printable Recipe Card

About Vegetable Soup

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #healthy

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