Saturday, October 1, 2011

Easy Peasy Vegetable Soup - 45 minutes

This pic is from my original vegetable soup recipe and has beef in it.  =)
If you aren't picky about using only fresh vegetables, and don't mind using canned vegetables, then this is something you can make in about 45 minutes.
I wanted vegetable soup the other day, but didn't have any beef, and I didn't have any potatoes, and I didn't have any carrots!  (my favorite)
So I looked up my original vegetable soup recipe, and I improvised!  =)
I looked through my cabinet and threw some things in, then decided I should write it here so next time I'd be able to remember what I did.

I used the same spices:
  • 2 T. sugar
  • 1 T. garlic salt
  • 1 T. basil
  • 1 T. Italian seasoning
  • 1 T. parsley
  • 1 tsp. pepper
  • the original calls for 4 beef bouillon cubes, but I used 1 Tbs. of Knorr powdered chicken bouillon.
And added
  • twelve 14-15 oz. cans of undrained vegetables (or the equivalent) 
  • one 28 oz. can of tomato soup, (I prefer diced tomatoes but didn't have any)
  • 2 medium-large onions, diced.
No need to add any water.  Cook on medium-low for about 30 minutes.
To speed up cooking time, go ahead and get the vegetables heating in the pot, then chop the onions and microwave them for about 5 minutes before adding to the pot.
I used 2 cans of pintos (using three next time), 2 cans of lima beans (next time I'm just using one!), 2 cans of peas, 2 cans of corn, 2 cans of carrots (using 3 next time), and 2 cans of green beans (leaving these out next time).  There are potatoes that come in a can, so you could also use those if you have them.
►If you want to add fresh potatoes, you may need to add cooking time.
This will fill up a 1½ gallon soup pot, so if you have a smaller pot, or a smaller family, just half the recipe.