Vegetable Soup

Ingredients

Carrots, 2 large slices or chunks

Onions, raw, 1 medium diced

Cabbage, fresh, 1/2 head, medium cut in chunks

Green Beans 1.5 cups or one can

2 cans Diced Tomatoes

1 can Tomato Sauce

Corn, Frozen, 1.5 cup kernels or 1 can of corn

1 can Kidney beans (optional) (I make it both ways)

beef bouillon powder ( or vegetable stock for soups) 6 cubes or 6 tsps

Water, tap, 6 cup (If you use 6 cups of beef stock omit the water)

Yukon Gold Potatoes 4 medium to large in bite sized pieces (leave the peel on)

Spinach, frozen, .5 package (10 oz) yields

(You can add any other veggie you like, I sometimes add broccoli, cauliflower, zucchini, swiss chard, or other greens)

(If you do add broccoli or zucchini, add these right after the potatoes are soft so they do not over cook)

Spices

Chili Powder 4 Tablespoons

Garlic 2 cloves

sugar 1/4 cup

oregano 2 Tablespoons

basil 1 teaspoon

2 bay leaves

1t parsle

salt and pepper to taste at the end

This Is My Basic Vegetable Soup Recipe Made With Rinsed Canned Vegetables.

Spark Recipes

View Full Recipe