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Friday Night Veggie Soup

  • Prep

    20 m
  • Cook

    3 h
  • Ready In

    3 h 20 m
SUSANNECS

SUSANNECS

This is a veggie-soup-to-die-for! Our weekends are so busy, Friday night is soup night, and this is it! Wonderful with crackers or some herbed rolls. This may also be made with pasta, leaving out the potatoes. Just add 2 cups uncooked macaroni or soup ring pasta in the last 10-15 minutes of cook time. Stir occasionally to keep separate.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 46.6g
  • 15%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 1419 mg
  • 57%

Based on a 2,000 calorie diet

Directions

  1. Combine frozen vegetables, potatoes, onion, celery, tomatoes, tomato sauce, water, and onion soup mix, mix well. Cover and cook over medium low heat, stirring occasionally, for 2-3 hours.
  2. Serve hot with cold evaporated milk, if desired.
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Reviews

JWINTY
19

JWINTY

11/15/2003

Great flavor! I added only 8 cups of water and that was more than enough. Also, the frozen vegetables did get a little mushy while the potatoes and celery were perfect. I think next time I make this I will spend the time and cut up fresh vegetables.

kristinmgilbert
15

kristinmgilbert

9/21/2006

I love this soup. You can add any veggies you like, and it keeps well too. I added 1 can of mexican tomatoes to give it a little kick, and left out the tomato sauce. I didn't use frozen vegetables. Instead, I used carrots and fresh green beans. I also left out the evaporated milk. You'll love this recipe!

Momma G
12

Momma G

11/15/2007

Serve hot with cold evaporated milk, if desired? I don't get it. Add cold milk to hot soup or serve with it?

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