|This pic is from my original vegetable soup recipe and has beef in it. =)|
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.
- 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.
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.