Friday Night Veggie Soup Recipe -
  • READY IN 3+ hrs

Friday Night Veggie Soup

Recipe by  

"This is a veggie-soup-to-die-for! Our weekends are so busy, Friday night is soup night, and this is it! Wonderful with crackers or some herbed rolls. This may also be made with pasta, leaving out the potatoes. Just add 2 cups uncooked macaroni or soup ring pasta in the last 10-15 minutes of cook time. Stir occasionally to keep separate."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    3 hrs

    3 hrs 20 mins


  1. Combine frozen vegetables, potatoes, onion, celery, tomatoes, tomato sauce, water, and onion soup mix, mix well. Cover and cook over medium low heat, stirring occasionally, for 2-3 hours.
  2. Serve hot with cold evaporated milk, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Nov 15, 2003

Great flavor! I added only 8 cups of water and that was more than enough. Also, the frozen vegetables did get a little mushy while the potatoes and celery were perfect. I think next time I make this I will spend the time and cut up fresh vegetables.

Most Helpful Critical Review
Jun 30, 2009

This is the first recipe from this site that my family absolutely did not care for. We literally couldn't eat it, it was so bad. Admittedly, I did puree everything together in a food processor at the end, because my brother had just gotten braces on the day before, but that's just a change in texture, not flavor. I have no idea what went wrong- I listed the ingredients and neither my mom nor my brother could figure out the culprit, but either way this turned out horrible and I will not be making it again.


13 Ratings

Sep 21, 2006

I love this soup. You can add any veggies you like, and it keeps well too. I added 1 can of mexican tomatoes to give it a little kick, and left out the tomato sauce. I didn't use frozen vegetables. Instead, I used carrots and fresh green beans. I also left out the evaporated milk. You'll love this recipe!

Nov 15, 2007

Serve hot with cold evaporated milk, if desired? I don't get it. Add cold milk to hot soup or serve with it?

Mar 09, 2003

This is a great soup for a chilly night!! It freezes well too.

Feb 03, 2008

This soup was great and easy to prepare! I modified the recipe based on what I had in my cabinets, and it turned out great with the alterations. I added a can of kidney beans, used a smaller can of tomato sauce than was called for, and used vegetable soup mix instead of french onion. I also only used 8 cups of water. My boyfriend loved the soup and said it was similar to the beef stew his dad used to make, without the beef...perfect b/c I'm a vegetarian. Thanks for sharing!

Jul 05, 2005

pretty easy to make. i didn't have tomato sauce, so i used 1/3 cup of tomato paste. i also used golden onion soup mix instead of regular mix and added a few beef bullion cubes. would be great with chunks of beef for to put the "beef" in this vegetable beef tasting soup.

Nov 25, 2008

I have to note that I'm not someone that needs heavily spiced foods yet this was still bland for me. HOWEVER, I froze this soup in small freezer bags, and as I defrost them I add cayanne pepper, cumin, and fresh cracked pepper and it's better...I won't ever make it again though...sorry!


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  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 46.6 g
  • 15%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 1.7 g
  • 3%
  • Fiber
  • 7 g
  • 28%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 1419 mg
  • 57%

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

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