Easy Vegetable Soup III Recipe - Allrecipes.com
Easy Vegetable Soup III Recipe
  • READY IN 30 mins

Easy Vegetable Soup III

Recipe by  

"This recipe is easy and quick. Just open a few cans of mixed veggies and a jar of spaghetti sauce and maybe some pasta."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    5 mins
  • COOK

    25 mins
  • READY IN

    30 mins

Directions

  1. Place the spaghetti sauce and water in a large pot over medium high heat. Bring just to a boil, reduce heat to medium low and add the mixed vegetables.
  2. Add the pasta, if desired, and let simmer until heated through or until pasta is done, about 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2003

This was so easy to make and taste so good! However, you do need to add some extra seasonings. I added salt, pepper, garlic powder, and grated parmesan cheese. Be sure to take the pot off the heat once the pasta is done because it will keep cooking. I forgot and ended up with some pretty big pasta shells in my soup. I will definitely be making this again! Thanks for a great recipe Dawn!

 
Most Helpful Critical Review
Aug 18, 2009

Confusing: Calls for in ingredients * 1 (29 ounce) can tomato sauce and for this in the directions: 1. Place the spaghetti sauce Which is it?

 

23 Ratings

Nov 18, 2004

I made this recipe last year and couldnt wait for winter so I could make it again. This is the easiest soup recipe you will find!! And it is delicious!! I made it with elbow macaroni and it was awesome. I also used a frozen bag of vegetables with broccoli, cauliflower, lima beans, and peas. Great recipe! I will keep making it and using it every winter!!

 
Mar 04, 2011

This was so quick and filling. I had some rump roast on hand so I subbed about half the water for beef broth and threw in ~1.5 lbs of the meat, cut into soup-sized chunks. I followed the rest of the recipe as directed and The Man was amazed I had such a great soup so quickly. I will definitely make this again, thanks so much for sharing!

 
Apr 17, 2004

This was very easy to make, and my family loved it! I used italian style spaghetti sauce instead of plain sauce. Instead of frozen or canned vegetables, I used the fresh veggies that were in my fridge: celery, carrots, and green onions. I also used dry organic alphabet vegetable pasta. The result was wonderful, but after the leftover soup stood for a while, the pasta absorbed more water and the soup thickened considerably. I didn't put even close to the reccomended 8oz. Haha. next time I'll try putting much less pasta in. It's a work in progress ;)

 
Nov 02, 2010

This does need some spicing up, but it's still tasty and sooooo easy. The ingredients list calls for tomato sauce, but in the directions it says spaghetti sauce, so maybe the submitter meant spaghetti sauce which would have more seasonings than tomato sauce. I added garlic powder, parsley and salt and pepper. I had some already cooked elbow macarooni and an openned jar of tomato sauce, making this recipe so quick to make.

 
Dec 30, 2010

I loved how easy this was. I used spaghetti sauce and added a 1/2 cup of frozen spinach to the mixed veggies. Because others said it was lacking spice I did sauteed a clove of fresh garlic in olive oil and then added the called for ingredients- to the pot went 1 tsp salt, 5 dashes hot sauce, 1 tsp oregano and 2 tsp sugar. Ihad no idea how easy this could be... THANKS FOR THE RECIPE Dawn!

 
Oct 23, 2007

I was not a fan of the pasta in this as it became mushy if the soup was reheated a day or two later. I also do not like frozen veggies in this so I substituted with 2 large cans of veg-all and I added barley in place of the pasta and thought it was much better. Easy overall recipe and very filling. Would still recommend it as is to those less picky about their veggies.

 

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Nutrition

  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 40.7 g
  • 13%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 2.2 g
  • 3%
  • Fiber
  • 5.1 g
  • 20%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 744 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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