Country Vegetable Soup Recipe

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

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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.
MAKES:
20 servings
TOTAL TIME:
Prep: 20 min. Cook: 1-1/4 hours
MAKES:
20 servings
TOTAL TIME:
Prep: 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 frequently. Stir in beans, Parmesan cheese and beef if desired; heat through. Remove bay leaf before serving. Yield: 18-20 servings (5 quarts).
Originally published as Country Vegetable Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p22

Nutritional Facts

1 cup: 76 calories, 2g fat (1g saturated fat), 7mg cholesterol, 350mg sodium, 12g carbohydrate (3g sugars, 2g fiber), 4g protein.

  • 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
  1. 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).
Originally published as Country Vegetable Soup in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p22

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