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Recipe: All Vegetable Soup
Similar Categories: All, Vegetable, Soup
6-15 oz cans vegetable broth
1-15 oz can diced tomatoes
4 medium potatoes, peeled and cubed
2 medium carrots, peeled and sliced
1 tbsp. dried basil
1 bunch of brocolli flowerets
1-10 oz bag frozen mixed vegetables
1-15 oz can sweet corn, drained
1-15 oz can red kidney beans, rinsed and drained
1-15 oz can great white northern or canelli beans, rinsed and drained
water (enough to cover vegetables in addition to the broth)
salt & pepper to taste
any extra vegetables you can fit or want! (optional)
In a dutch oven, combine vegetable broth, tomatoes, potatoes, carrots,
and basil. Bring to a boil. Reduce heat and simmer for 20 mins. Increase
heat to medium, add remaining ingredients and cook for 20-30 mins more
or until all vegetables are tender. Serve with crackers and/or fresh
bread.Note: For a texture similar to stew, reduce the amount of water
you add. To freeze leftovers, put soup in a gallon freezer bag. Lay flat
on freezer floor until frozen. Once frozen, this can be easily picked up
and stacked with other freezer foods. This soup also makes a great base
for meat soups. Simply add more broth and meat.
1-15 oz can diced tomatoes
4 medium potatoes, peeled and cubed
2 medium carrots, peeled and sliced
1 tbsp. dried basil
1 bunch of brocolli flowerets
1-10 oz bag frozen mixed vegetables
1-15 oz can sweet corn, drained
1-15 oz can red kidney beans, rinsed and drained
1-15 oz can great white northern or canelli beans, rinsed and drained
water (enough to cover vegetables in addition to the broth)
salt & pepper to taste
any extra vegetables you can fit or want! (optional)
In a dutch oven, combine vegetable broth, tomatoes, potatoes, carrots,
and basil. Bring to a boil. Reduce heat and simmer for 20 mins. Increase
heat to medium, add remaining ingredients and cook for 20-30 mins more
or until all vegetables are tender. Serve with crackers and/or fresh
bread.Note: For a texture similar to stew, reduce the amount of water
you add. To freeze leftovers, put soup in a gallon freezer bag. Lay flat
on freezer floor until frozen. Once frozen, this can be easily picked up
and stacked with other freezer foods. This soup also makes a great base
for meat soups. Simply add more broth and meat.
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