Easy Vegetable Soup II

Easy Vegetable Soup II

7
Marilyn 0

"This is a quick, delicious vegetable soup that we've been serving in our family for over 20 years. Great on a cold day, even better the next day!"

Ingredients 2 h 30 m {{adjustedServings}} servings 512 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 20.2 g
  • 31%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 846 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot over high heat, boil the stew meat in enough water to cover the meat completely for 30 minutes, skimming the froth as necessary.
  2. Place the potatoes, carrots and onions into the pot, adding water if necessary. Boil for 30 minutes
  3. Drain the water but leave enough to cover the meat and vegetables in the pot. Then add the corn, peas, green beans, lima beans, butter beans and tomatoes. Reduce heat to low and let simmer for 1 to 1 1/2 hours. Season with salt and pepper to taste.
Tips & Tricks
Sweet Russian Cabbage Soup

See how to make a simple cabbage soup with ground beef and veggies.

Beef and Vegetable Stew

See how to make a hearty, low-fat beef stew.

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Reviews 7

  1. 7 Ratings

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NJSS2000
1/9/2004

I needed to use up a can of butter beans my husband bought a while back, so I decided to make this soup. It was very good. I did add a few seasonings to spice it up. The fresh vegetables were done after cooking them for 30 minutes. Next time I won't boil them for that long and I will let them finish cooking while the soup simmers for an hour.

justchrys
8/27/2009

I cooked it without the meat and substituted a can of chicken broth, it was fantastic. Very quick and easy.

Belinda
1/2/2009

This recipe is so quick and easy, it's the only one i ever use. Instead of all the cans though, I use 6 cans mixed vegetables and chop a few fresh potatoes, carrots and celery. It makes a fairly nice size pot but don't last more than a day or 2 in our family of 6.