Vegetable Soup Recipe

Name: Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: small bottom round roast; 1 c. chopped onion; 1 c. chopped celery; 1/2 small head cabbage, shredded; 12 oz. can tomato paste; 46 oz. can V-8; 1 can beef bouillon (or 2 cubes); 2 medium cans tomatoes; 1 Tbsp. salt and pepper; 2 pkg. frozen mixed vegetables; 1 pkg. frozen corn; 1 can creamed corn; potatoes; skinless tomatoes; celery; carrots; limas; onion; cabbage; turnip; green beans; corn

Servings: persons

small bottom round roast
1 c. chopped onion
1 c. chopped celery
1/2 small head cabbage, shredded
12 oz. can tomato paste
46 oz. can V-8
1 can beef bouillon (or 2 cubes)
2 medium cans tomatoes
1 Tbsp. salt and pepper
2 pkg. frozen mixed vegetables
1 pkg. frozen corn
1 can creamed corn
potatoes
skinless tomatoes
celery
carrots
limas
onion
cabbage
turnip
green beans
corn

1
Cut all vegetables into bite sized pieces.
2
Quantity of each vegetable depends on what's available and how much you want to make.
3
In large pot, put longest to cook veggies with water to cover and bring to simmer for 5 to 10 minutes.
4
Add next longer to cook veggies and whatever water needed to cover, and simmer another 10 minutes.
5
Add remaining vegetables, salt, pepper and additional water.
6
Simmer until as you like it.

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 22 ingredients. The key ingredients include: small bottom round roast, 1 c. chopped onion, 1 c. chopped celery, 1/2 small head cabbage, shredded, 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.

Vegetable Soup

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