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savory vegetable soup

Ingredients For savory vegetable soup

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

Categories & Tags for Savory Vegetable Soup:

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