Friday Night Veggie Soup recipe

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Ingredients

1 (16 ounce) package frozen mixed vegetables
3 pounds potatoes - peeled, boiled and diced
1 onion, finely diced
1 celery, sliced
2 (14.5 ounce) cans peeled and diced tomatoes
1 (29 ounce) can tomato sauce
9 ¾ cups water
2 (1 ounce) packages dry onion soup mix
1 (5 ounce) can evaporated milk

Nutrition Info

221.9 calories
carbohydrate: 46.6 g
cholesterol: 4.1 mg
fat: 1.7 g
fiber: 7 g
protein: 7.1 g
saturatedFat: 0.8 g
servingSize: -
sodium: 1419.4 mg
sugar: 8.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine frozen vegetables, potatoes, onion, celery, tomatoes, tomato sauce, water, and onion soup mix, mix well. Cover and cook over medium low heat, stirring occasionally, for 2-3 hours.

  2. Serve hot with cold evaporated milk, if desired.

Recipe Yield

10 servings

Recipe Note

This is a veggie-soup-to-die-for! Our weekends are so busy, Friday night is soup night, and this is it! Wonderful with crackers or some herbed rolls. This may also be made with pasta, leaving out the potatoes. Just add 2 cups uncooked macaroni or soup ring pasta in the last 10-15 minutes of cook time. Stir occasionally to keep separate.

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