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    You are in: Home / Recipes / Italian Vegetable Soup Recipe
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    Italian Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    1 hrs 30 mins

    35 mins

    William (Uncle Bill) Anatooskin's Note:

    This is a hearty, meatless vegetarian soup.

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    Units: US | Metric




    1. 1
      BROTH: In a large cooking pot, add water, salt, onion, celery and celery leaves, bay leaf and carrot.
    2. 2
      Bring to boil, reduce heat and simmer for 1 1/2 hours.
    3. 3
      Remove from heat and let cool slightly.
    4. 4
      Strain liquid and return to cooking pot, discarding the solids.
    5. 5
      In the meantime, prepare all vegetables.
    6. 6
      Vegetable broth should measure 8 cups of liquid, if required, add additional water to make up the difference and bring to boil.
    7. 7
      INGREDIENTS: Add kidney beans, green beans, celery, green peas, zucchini, carrots, onion, potato, parsley, garlic, tomatoes including liquid (crush tomatoes), COCA-COLA, Worcestershire sauce, chicken soup base, Italian seasoning, salt and black pepper.
    8. 8
      Return to boil, reduce heat, cover and simmer for 30 minutes or until the vegetables are tender.
    9. 9
      Adjust seasonings to taste.
    10. 10
      Serve soup sprinkled with Parmesan cheese.

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    Ratings & Reviews:

    • on July 09, 2006


      The smell of the broth cooking was wonderful and the taste of the soup was excellent.

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    • on September 15, 2005


      This soup is just plain wonderful! I started using the recipe shortly after it was posted and forgot to post a review as it quickly became a staple in our home. My parents love it! My son loves it! I don't use the coca cola and I sometimes substitute what veggies I have on hand for the other ingredients. The only place I DON'T fool around is with the stock. It's rich and wonderful! With the remainder of the soup, I often substitute parsnips or rutabaga or fresh corn. This is a wonderful end-of-the-garden soup and freezes fairly well. I would NOT do this in a crockpot. Plan to make this on a day you are home as you don't want the veggies mushy. You can, in a pinch, sub dried parsley and dried basil....but please try the fresh!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Italian Vegetable Soup

    Serving Size: 1 (374 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 100.8
    Calories from Fat 16
    Total Fat 1.8 g
    Saturated Fat 0.9 g
    Cholesterol 4.4 mg
    Sodium 837.3 mg
    Total Carbohydrate 17.3 g
    Dietary Fiber 4.0 g
    Sugars 4.4 g
    Protein 5.2 g

    The following items or measurements are not included:

    italian seasoning

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