Vegetable Soup Recipe

Name: Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. beef bones; 3 carrots, peeled and diced; 1 small onion, diced; 1 large potato, peeled and diced; 1 celery stalk, washed and diced; 1 (8 3/4 oz.) can corn; 1 (8 oz.) can cut green beans; 1 (1 qt. 14 oz.) can tomato juice; 1 tsp. salt; 1/4 tsp. pepper

Servings: persons

1 1/2 lb. beef bones
3 carrots, peeled and diced
1 small onion, diced
1 large potato, peeled and diced
1 celery stalk, washed and diced
1 (8 3/4 oz.) can corn
1 (8 oz.) can cut green beans
1 (1 qt. 14 oz.) can tomato juice
1 tsp. salt
1/4 tsp. pepper

1
Put all ingredients in large pot.
2
Add one tomato juice can full of water.
3
Liquid should cover vegetables and bones.
4
If it doesn't, add little more water.
5
Put soup pot over high heat and bring to a boil, then immediately turn down heat.
6
Take a spoon and carefully scoop foam off top of soup and throw away.
7
Cook soup, uncovered, at a simmer.
8
Don't let it boil.
9
Simmer for about 3 1/2 hours so flavors have a chance to mingle.
10
Stir once or twice during cooking.

519

kcal

Calories

Fat

Carbs

Protein

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

You need 10 ingredients. The key ingredients include: 1 1/2 lb. beef bones, 3 carrots, peeled and diced, 1 small onion, diced, 1 large potato, peeled and diced, 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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