Homemade Vegetable Soup Recipe
Servings: 8
Ingredients
- 12 ounce. canned tomatoes
- 4-5 c. water
- 8-10 potatoes
- 1 sweet onion
- 7 celery stalks
- 1 pound roast or possibly stew meat
- 1 teaspoon sweet basil
- Salt & pepper to taste
- 2 c. shredded cabbage
- 3-4 tbsp. beef bouillon
- 1 c. canned corn
- 5 carrots
- 1 1/2 c. alphabet pasta
- 1 bay leaf
- 1 tbsp. chop parsley
Directions
- 1. Cut roast or possibly stew meat into 1 inch cubes. Fry till browned.
- 2. In large pot put water, beef bouillon crystals, minced tomatoes and liquid, meat. Finely chop all vegetables and add in to pot. (You can add in any number of vegetables, peas, cauliflower, broccoli, etc.)
- 3. Add in seasonings cover and cook for several hrs. I cook mine overnight in a crock pot.
- 4. Add in alphabets last.
- 5. Serve with salad and warm bread.
- Note: If you are in a hurry - minced frzn vegetables (including a square of hash browns) works great. This soup freezes very well. You may substitute chicken and chicken bouillon crystals for the beef.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 526g | |
| Recipe makes 8 servings | |
| Calories 296 | |
| Calories from Fat 56 | 19% |
| Total Fat 6.28g | 8% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 244mg | 10% |
| Potassium 1247mg | 36% |
| Total Carbs 43.49g | 12% |
| Dietary Fiber 6.8g | 23% |
| Sugars 6.44g | 4% |
| Protein 17.85g | 29% |
