Taste of Home
Country Vegetable Soup
TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hours
YIELD: 20 servings (5 quarts).
Years ago when money was scarce, I often relied on this economical standby. I sometimes added roast beef when leftovers were available.
Ingredients
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2 quarts water
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2 cans (10-1/2 ounces each) condensed French onion soup, undiluted
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1 can (28 ounces) diced tomatoes, undrained
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3 cups chopped zucchini
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1 cup diced carrots
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1 cup sliced celery
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1 cup diced peeled potato
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1/2 cup chopped fresh parsley
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1 garlic clove, minced
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1 teaspoon beef bouillon granules
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1 bay leaf
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1/2 teaspoon each dried basil, thyme and marjoram
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1/4 teaspoon pepper
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8 bacon strips, cooked and crumbled
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2 cups broken uncooked wide egg noodles
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2 cans (15 ounces each) butter beans, rinsed and drained
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1/4 cup grated Parmesan cheese
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4 cups cubed cooked roast beef, optional
Directions
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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.
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