Tomato Veggie Soup
- Reviews 4
Ready In: 2 hrs 30 mins
Serves: 6-10
Ingredients
Soup Base
- 2 (15 ounce) cans stewed tomatoes
- 1 (10 3/4ounce) can tomato sauce
- 1 (15 ounce) can whole tomatoes (cut tomatoes in half)
- 1 (46 ounce) can V8 vegetable juice
- 5 -6 cloves crushed garlic (optional)
- 2 -3 tablespoons instant chicken bouillon granules or 2 -3 tablespoons beef bouillon granules
- 2 cups hot water
Soup Ingredients
- 1 (10 3/4ounce) can red kidney beans (or beans of your liking)
- 1 (10 3/4ounce) can creamed corn or 1 (10 3/4ounce) can canned corn niblets
- 1 (10 3/4ounce) can peas (or handful of frozen peas)
- 1 (10 3/4ounce) 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
- Emptied stewed tomatoes, tomatoes, tomato sauce and juice into stockpot with juice.
- Put chicken or beef instant granules into hot water, whisk to mix, needs to be strong, add to the above.
- 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).
- Add the soup ingredients to base in a stockpot.
- Bring to a boil.
- Boil 5 minutes.
- Turn to low simmer for 1 hour.
- If desired, pre-cooked pasta or rice may also be added.
- Note: Do not add salt without tasting, there is enough in cans.
- 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.
- Always keep the veggies chunky, they look better and don't cook away.
- Left over cooked veggies can be used, make base and add precooked veggies, do not boil, warm up only.
- The stewed and canned whole tomatoes, sauce and V8 form the base with the beef or chicken broth.
- If you increase/decrease the veggie quantities you must increase/decrease the base quantities accordingly.
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