Mixed Vegetable Soup Recipe

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Mixed Vegetable Soup Recipe
Mixed Vegetable Soup Recipe photo by Taste of Home
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Mixed Vegetable Soup Recipe

Read Reviews
5 2 2
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I received this recipe from my sister who worked as a dietitian for years. I always make a batch when my family gathers for the holidays.—Lucille Franck, Independence, Iowa
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 20 min.

Ingredients

  • 2 small carrots, grated
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 1/4 cup butter, cubed
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken or vegetable broth
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour

Directions

In a large saucepan, saute the carrots, celery, onion and green pepper in butter until tender. Set aside 1/2 cup broth. Add the tomatoes, sugar, pepper and remaining broth to pan; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Combine flour and reserved broth until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2 quarts).
Originally published as Mixed Vegetable Soup in Country Woman January/February 1998, p36

Nutritional Facts

1 cup: 116 calories, 7g fat (0 saturated fat), 2mg cholesterol, 170mg sodium, 13g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 2 small carrots, grated
  • 2 celery ribs, chopped
  • 1 small onion, chopped
  • 1/2 cup chopped green pepper
  • 1/4 cup butter, cubed
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken or vegetable broth
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 1 tablespoon sugar
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  1. In a large saucepan, saute the carrots, celery, onion and green pepper in butter until tender. Set aside 1/2 cup broth. Add the tomatoes, sugar, pepper and remaining broth to pan; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  2. Combine flour and reserved broth until smooth; gradually add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Yield: 8 servings (2 quarts).
Originally published as Mixed Vegetable Soup in Country Woman January/February 1998, p36

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chinadoll2008 User ID: 1574460 227430
Reviewed Jun. 4, 2015

"Delicious! I made this for my 97 yr. old grandmother who had been craving vegetable soup. I used all organic ingredients and used 2 cans of fire-roasted diced tomatoes instead of the regular. I also added extra vegetable broth because it came out a little too thick after I added the flour mixture. Can't wait to make it again for just me & my family!"

MY REVIEW
DesrochersJenniferM User ID: 7692891 25988
Reviewed Feb. 26, 2014

"Simple and tasted AMAZING!!"

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