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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Vegetable Soup Recipe

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This recipe for Vegetable Soup is from Tried and True Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-3 T. olive oil
4 lg. carrots, sliced
5 stalks of celery with leaves, chopped
2 medium onions, chopped
4 cloves of garlic, minced
sm. head of broccoli, chopped
4 tomatoes
mushrooms 1 can corn
1 (15 oz.) fire-roasted diced tomatoes
green beans, cut to bite sized pieces
3 potatoes
10 c. water
3 T. tomato paste
1/4 c. basil
1 t. salt
1/2 t. pepper
Directions:
Directions:
Saute all vegetables, adding one at a time and stirring . Add water, tomato paste, basil, salt, pepper.
Stir, cover and simmer on low-medium 2 1/2 to 3 hours.
Season with more spices if want.
Tastes better the next day.
To freeze, cool to room temperature and store in freezer bags or containers.
Personal Notes:
Personal Notes:
Sometimes I cook chuck roast in tomato juice for 2-3 hours. Chop some of the roast, place it back in the tomato juice and use this as the liquid, adding enough water to equal 10 cups. The amounts of vegetables and kinds of vegetables basically depend on your likes and what you have in the house.

 

 

 

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