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Country Vegetable Soup

Country Vegetable Soup
Years ago when money was scarce, I often relied on this economical standby. I sometimes added roast beef when leftovers were available.
20 ServingsPrep: 20 min. Cook: 1-1/4 hours

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
© Taste of Home 2013

2 of 2

Country Vegetable Soup (continued)

Directions (continued)

  • frequently. Stir in beans, Parmesan cheese and beef if desired; heat
  • through. Remove bay leaf before serving. Yield: 18-20 servings (5
  • quarts).
Nutrition 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.
© Taste of Home 2013