Savory Vegetable Soup

Savory Vegetable Soup

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  • 1 large
    tomatoes, canned (28 ounces each)
  • 1 can(s)
    tomato paste
  • 6 oz
    vegetable juice
  • 3 large
    potatoes, cut up
  • 4
    celery ribs, chopped
  • 1
    onion, coarsely chopped
  • 1 c
    mushrooms, whole
  • 5
    carrots, into 2 inch chunks
  • ·
    cabbage, 1/4 head cut into big chunks
  • 1 can(s)
    green beans
  • 1 can(s)
    lima beans
  • 1 can(s)
  • 1
    bay leaf
  • 2
    beef bouillon cubes

How to Make Savory Vegetable Soup


  1. Add boullion with enough water to cover vegetables by about 2 inches plus seasoning to taste.
  2. Add all ingredients to a large kettle, squeezing or cubing whole tomatoes, so that their juices become part of the mixture.
  3. Cover and let simmer for several hours, adding water as necessary, until the veggies are fully cooked and the flavors have had the chance to mix.
  4. (This soup is really better the second day.)
  5. I have not included can sizes, since how much (or what you add) really depends on your personal taste.
  6. (Hominy, for instance, is something I sometimes add, and is really good!)
  7. This recipe has no fat and is delicious!

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About Savory Vegetable Soup

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

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