Hot Dog Soup Recipe
Hot Dog Soup Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"We can always count on our retired pastor for good advice and good recipes, like this thick and hearty soup," shares Kim Holliday of Bellefonte, Pennsylvania. "Chock-full of hot dogs and vegetables, it quickly became my children's favorite."
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.

Ingredients

  • 4 medium carrots, cut into thin strips
  • 2 medium potatoes, peeled and cubed
  • 2 medium parsnips, peeled and chopped
  • 1 medium onion, chopped
  • 1/4 cup butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces
  • 1 can (12 ounces) evaporated milk
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup water
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper

Directions

In a soup kettle or large saucepan, saute the carrots, potatoes, parsnips and onion in butter for 5 minutes. Stir in flour until blended. Add the hot dogs, milk, soup, water, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender, stirring occasionally. Yield: 8 servings (2 quarts).
Originally published as Hot Dog Soup in Quick Cooking May/June 2002, p40

Nutritional Facts

1 cup: 418 calories, 28g fat (14g saturated fat), 64mg cholesterol, 968mg sodium, 30g carbohydrate (12g sugars, 4g fiber), 12g protein.

  • 4 medium carrots, cut into thin strips
  • 2 medium potatoes, peeled and cubed
  • 2 medium parsnips, peeled and chopped
  • 1 medium onion, chopped
  • 1/4 cup butter or margarine
  • 2 tablespoons all-purpose flour
  • 1 package (1 pound) hot dogs, halved lengthwise and cut into bite-size pieces
  • 1 can (12 ounces) evaporated milk
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 cup water
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  1. In a soup kettle or large saucepan, saute the carrots, potatoes, parsnips and onion in butter for 5 minutes. Stir in flour until blended. Add the hot dogs, milk, soup, water, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender, stirring occasionally. Yield: 8 servings (2 quarts).
Originally published as Hot Dog Soup in Quick Cooking May/June 2002, p40

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Reviews forHot Dog Soup

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MY REVIEW
Sprowl User ID: 29186 49154
Reviewed Sep. 22, 2012

"Because we are only two in out household, I changed out a few things with delicious results. I halved the recipe, but instead of parsnips (never used them) I replaced with 1 celery stalk. I didn't use evaporated milk, but used the whole can of soup, and instead of just a half cup of water, used 3/4 cup so more soup like. Husband loved it and instead of feeding four he ate for three!"

MY REVIEW
phyl2brim User ID: 4238176 55953
Reviewed Mar. 11, 2010

"this is really good! I did not change a thing,you just got to try this!"

MY REVIEW
BethScott User ID: 4468261 132920
Reviewed Feb. 7, 2010

"This is a surprise favorite. My kids even eat the carrots!"

MY REVIEW
theduffields User ID: 4502625 204879
Reviewed Dec. 6, 2009

"While it's touted as a kid's meal, my husband and I love this easy soup. It's a great one-dish meal!"

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