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Hot Dog Soup

Total Time

Prep: 25 min. Cook: 25 min.

Makes

8 servings (2 quarts)

"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."

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
  • 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

  1. In a 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.

Nutrition Facts

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

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