Recipe by SUSANNECS
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
frozen mixed vegetables
potatoes - peeled, boiled and diced
onion, finely diced
2 (14.5 ounce) cans
peeled and diced tomatoes
1 (29 ounce) can
9 3/4 cups
2 (1 ounce) packages
dry onion soup mix
1 (5 ounce) can
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.
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.
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!
Serve hot with cold evaporated milk, if desired? I don't get it. Add cold milk to hot soup or serve with it?
This is a great soup for a chilly night!! It freezes well too.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Friday Night Veggie Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 222
** Calories from Fat: 15
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
This healthy soup has a tomato broth and seven kinds of fresh, healthy veggies.
Discover a terrific technique for making vegetable soups.
See how to make a comforting, warming winter meal.