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    You are in: Home / Recipes / Tomato Veggie Soup Recipe
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    Tomato Veggie Soup

    Average Rating:

     4 Total Reviews

    Showing 1-4 of 4

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    • on September 19, 2001

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

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    • on August 12, 2002

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

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    • on December 22, 2008

      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..

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    • on October 20, 2007

      I am sorry that I haven't rated this recipe until just now! It's absolutely delicious! I just made it again for my sister, her husband and their two and a half year old son. She's pregnant and having a rough time. I offered to make her a nice, hearty vegetable soup. I really like this recipe because the broth is so good! From there, you can add any vegetable of choice. It is also so easy as you just throw all of the base ingredients in a pot and then add veggies and cook until tender. My sister and husband loved it! My nephew also enjoyed it, which was amazing, because he was gobbling up all of the veggies with excitement. For our vegetables I used: broccoli, cauliflower, carrots, onion, green beans, celery and zucchini. I also used the chicken granules.

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    Nutritional Facts for Tomato Veggie Soup

    Serving Size: 1 (686 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 364.3
     
    Calories from Fat 21
    82%
    Total Fat 2.3 g
    3%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.6 mg
    0%
    Sodium 2587.3 mg
    107%
    Total Carbohydrate 77.1 g
    25%
    Dietary Fiber 20.7 g
    82%
    Sugars 29.8 g
    119%
    Protein 19.0 g
    38%

    The following items or measurements are not included:

    rutabagas

    Detailed Nutrition Values About Nutrition Info

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