Friday Night Veggie Soup

9 Reviews

Prep: 20 min
Cook: 3 hr
Ready In: 3 hr 20 min

“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.” - by SUSANNECS

Ingredients

1 (16 ounce) package frozen mixed vegetables
3 pounds potatoes - peeled, boiled and diced
1 onion, finely diced
1 celery, sliced
2 (14.5 ounce) cans peeled and diced tomatoes
1 (29 ounce) can tomato sauce
9 3/4 cups water
2 (1 ounce) packages dry onion soup mix
1 (5 ounce) can evaporated milk

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Directions

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.
Serve hot with cold evaporated milk, if desired.

Nutrition

Amount Per Serving (10 total)

Calories
222 cal
11%

Fat
1.7 g
3%

Carbs
46.6 g
15%

Based on a 2,000 calorie diet

Reviews (9)

Rate This Recipe

JWINTY

Nov. 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 thi..." See mores I will spend the time and cut up fresh vegetables."

kristinmgilbert

Sep. 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...." See more Instead, I used carrots and fresh green beans. I also left out the evaporated milk. You'll love this recipe!"