Old-Fashioned Vegetable Soup Recipe

Directions

In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.

Nutrition

Amount Per Serving (6 total)

Calories

123 cal

Fat

6.8 g

10%

Carbs

11.4 g

Based on a 2,000 calorie diet

Reviews (36)

Rate This Recipe

TB LADY

Nov. 8, 2002

"This recipe is very good and quick to make. It was a bit salty to our taste, possibly due to the canned broth I used, so next time I will reduce the salt. Also, I would use diced tomatoes instead of w..." See morehole to blend in better and not have large chunks of tomatoes."

FROSTEDKBR

Nov. 10, 2003

"Spices just right for my family. We like a heartier soup so I just added a diced white potato, can of yellow corn, cup of frozen green beans and 1/3 cup of alphabet pasta for my youngster--it was deli..." See morecious on a snowy day!"

DESIDERATAGRACEFULLY

Jun. 2, 2005

"LOVED IT, will make again. I used a can of diced tomatoes instead of the whole peeled. I used 2T of Tamari instead of the soy sauce, as i was afraid, but will put the full 3T in next time. I also ad..." See moreded one each of: sweet potato, white potato,1/2 cup of pumpkin puree,extra carrots, used olive oil instead of butter, and veggie broth instead of beef. Was excellent, and my new favorite for veggie soup. I also cooked some small pasta shapes (animals,stars,tubes,letters,etc.) separately and added them to the bowls and ladled the soup on top. with leftovers i kept the pasta separate so it wouldnt be mushy. YUMMM"

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