Tomato Vegetable Soup Recipe

Name: Tomato Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 yellow onion; 1 ½ teaspoons salt; 1 ½ teaspoons pepper; 2 tablespoons olive oil; 2 cups of diced golden potatoes; 2 cups of diced carrots; 2 cups frozen corn; 2 cups frozen black-eyed peas; 1 (14 ounce) can kidney beans; 1 ½ cups celery; 8 cups chicken broth; 1 (28 ounce) can crushed tomatoes; 1 (14 1/2 ounce) can stewed tomatoes; 1 (6 ounce) can tomato paste

Servings: persons

1 yellow onion
1 ½ teaspoons salt
1 ½ teaspoons pepper
2 tablespoons olive oil
2 cups of diced golden potatoes
2 cups of diced carrots
2 cups frozen corn
2 cups frozen black-eyed peas
1 (14 ounce) can kidney beans
1 ½ cups celery
8 cups chicken broth
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can stewed tomatoes
1 (6 ounce) can tomato paste

1
Dice onions.
2
Saute onions in pan with olive oil, salt, and pepper until translucent.
3
Set aside.
4
Dice potatoes, celery, and carrots.
5
Set aside.
6
Bring chicken broth and crushed tomatoes to a simmer.
7
Add tomato paste, whisk until smooth.
8
Add potatoes, carrots, corn, peas, beans, celery, and stewed tomatoes.
9
Cook on low for 30 minutes, or until carrots and potatoes are soft.
10
Serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 yellow onion, 1 ½ teaspoons salt, 1 ½ teaspoons pepper, 2 tablespoons olive oil, and more.

Yes, Tomato Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato Vegetable Soup

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