Vegetable Soup

Name: Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. lean top rib or flanken; 1 soup bone; 2/3 c. split peas; 4 qt. cold water; 1 c. diced onions; 1 c. celery; 1/3 c. tomato sauce; 1 pkg. soup mix; 1 c. carrots; parsley; ketchup; salt and pepper

Eats Now Editorial Team · 94 kcal · Soups & Stews

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Vegetable Soup – a delicious recipe with lean top rib, split peas, cold water, onions, celery, tomato sauce. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 1/2 lb. lean top rib or flanken
1 soup bone
2/3 c. split peas
4 qt. cold water
1 c. diced onions
1 c. celery
1/3 c. tomato sauce
1 pkg. soup mix
1 c. carrots
parsley
ketchup
salt and pepper

1
Place meat and soup bone in large pot with salt, peas, barley and water.
2
Bring to a boil.
3
Add all of the remaining ingredients.
4
Continue cooking on low heat.
5
Season to taste. Remove meat when done and reheat.
6
Cook approximately 4 hours.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 1 1/2 lb. lean top rib or flanken, 1 soup bone, 2/3 c. split peas, 4 qt. cold water, and more.

Yes, 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.

Quick Info

Servings
4 servings
Calories
94 kcal
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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