Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Tomato Veggie Soup Recipe
    Lost? Site Map

    Tomato Veggie Soup

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hr

    1 hr 30 mins

    Derf's Note:

    This soup is chunky, hearty, almost a vegetable stew. Serve with crunchy bread or rolls. Freezes well.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Soup Base

    Soup Ingredients

    • 1 (10 3/4 ounce) can red kidney beans (or beans of your liking)
    • 1 (10 3/4 ounce) can creamed corn or 1 (10 3/4 ounce) can canned corn niblets
    • 1 (10 3/4 ounce) can peas (or handful of frozen peas)
    • 1 (10 3/4 ounce) can French style green beans (or yellow or whole or cut)
    • 1 head broccoli, cut into short spears and cut all heavy stems into slices
    • 1/2 head cauliflower, cut in chunky spears, bite size
    • 1/2 rutabaga (cubed or julienne)
    • 2 -3 carrots, thin bias-sliced
    • 1/2 head celery, cut into 1/2 inch slices including leaves
    • 1 Spanish onion, cut in half, slice each half into 1/2 inch slices, break up
    • 1/2-1 whole cabbage, shredded into 1/2 inch strips
    • pepper

    Directions:

    1. 1
      Emptied stewed tomatoes, tomatoes, tomato sauce and juice into stockpot with juice.
    2. 2
      Put chicken or beef instant granules into hot water, whisk to mix, needs to be strong, add to the above.
    3. 3
      This is the the base for the soup (If you wish,make it vegetarian, leave out the instant granules and add another can of tomato sauce).
    4. 4
      Add the soup ingredients to base in a stockpot.
    5. 5
      Bring to a boil.
    6. 6
      Boil 5 minutes.
    7. 7
      Turn to low simmer for 1 hour.
    8. 8
      If desired, pre-cooked pasta or rice may also be added.
    9. 9
      Note: Do not add salt without tasting, there is enough in cans.
    10. 10
      Note: Quantities are whatever you want, you can use 6 cans or 12 cans or pounds and pounds of fresh veggies, all fresh or all canned, or both combined, just about any kind of veggies.
    11. 11
      Always keep the veggies chunky, they look better and don't cook away.
    12. 12
      Left over cooked veggies can be used, make base and add precooked veggies, do not boil, warm up only.
    13. 13
      The stewed and canned whole tomatoes, sauce and V8 form the base with the beef or chicken broth.
    14. 14
      If you increase/decrease the veggie quantities you must increase/decrease the base quantities accordingly.

    Ratings & Reviews:

    • on September 19, 2001

      55

      Absolutely supremo!!!!!! I used beef boullion granuals with hot water in the base. The veggies reduce size during cooking.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 12, 2002

      55

      This was very yummy, but didn't have any left to freeze.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 22, 2008

      55

      Made this recipe for a family get together OH MY!!! ...it was all gone in an hour. everyone wanted the recipe. I froze some on the second batch it was still great. It taste like campbells veggie soup. Will make this again. thank you..

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

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Tomato Veggie Soup

    Serving Size: 1 (705 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 375.9
     
    Calories from Fat 21
    81%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.6 mg
    0%
    Sodium 2593.7 mg
    108%
    Total Carbohydrate 79.7 g
    26%
    Dietary Fiber 21.5 g
    86%
    Sugars 31.6 g
    126%
    Protein 19.4 g
    38%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes