Country Vegetable Soup Recipe

Country Vegetable Soup Recipe photo by Taste of Home

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Years ago when money was scarce, I often relied on this economical standby. I sometimes added roast beef when leftovers were available.

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Country Vegetable Soup Recipe

Prep: 20 min. Cook: 1-1/4 hours

Yield: 20 Servings

20 75 95

Ingredients

2 quarts water
2 cans (10-1/2 ounces each) condensed French onion soup, undiluted
1 can (28 ounces) diced tomatoes, undrained
3 cups chopped zucchini
1 cup diced carrots
1 cup sliced celery
1 cup diced peeled potato
1/2 cup chopped fresh parsley
1 garlic clove, minced
1 teaspoon beef bouillon granules
1 bay leaf
1/2 teaspoon each dried basil, thyme and marjoram
1/4 teaspoon pepper
8 bacon strips, cooked and crumbled
2 cups broken uncooked wide egg noodles
2 cans (15 ounces each) butter beans, rinsed and drained
1/4 cup grated Parmesan cheese
4 cups cubed cooked roast beef, optional

Directions

In a Dutch oven or soup kettle, combine water, soup, tomatoes, zucchini, carrots, celery, potato, parsley, garlic, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add bacon and noodles; simmer for 15 minutes, stirring frequently. Stir in beans, Parmesan cheese and beef if desired; heat through. Remove bay leaf before serving. Yield: 18-20 servings (5 quarts).

Nutritional Facts 1 serving (1 cup) equals 76 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 350 mg sodium, 12 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Country Vegetable Soup in Home-Style Soups, Salad and Sandwiches Cookbook , p22