"This is a tasty, low-fat soup. It's all vegetables, beans and rice so there's not a lot of calories, either. You can replace the soy sauce with low sodium soy sauce, if desired." — Sadie
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1 (14.5 ounce) can
diced tomatoes, drained
tomato-vegetable juice cocktail
potato, peeled and cubed
1 (15 ounce) can
1 (15 ounce) can
whole kernel corn, drained
2 (15 ounce) cans
garbanzo beans, drained
long-grain white rice
ground black pepper
dried dill weed
O.K. - how did you get my grandmothers recipe? I haven't made veggie soup for years as my late husband didn't like it. I had an urge for some (we've had dark, cold days this week) so I made it! I used home made beef stock for the base instead of water, stewed tomatoes for the diced, barley for the rice, black beans with the garbanzo. I chose to use frozen veggies because of their flavor and added limas, string beans, garlic, shredded cabbage and some fresh asperagus. Today when I re-heated it, I added a can of beef broth to make it thinner. This is the best veggie soup I've had in years - Thank you, Colleen! Now I'm off to freeze some and send some over to my grandkids.
This soup was good. I think it is a good base for many different ingredients. The only thing that I will keep in mind next time is that it does turn out really thick; more a stew than a soup. I just added more vegetable juice, water and spices.
This was delicious! I've made it a few times, changing some of the ingredients. I like omitting the potato and rice and adding 1/2 cup of barley instead. Freezes well.
This is my weekly go-to soup. Easy, quick, healthy and delicious. I use frozen corn and frozen peas, and I cook the onions, potatoes, carrots and celery 1st for about 15 minutes before adding the other veggies as they cook pretty quickly. I also use fresh garlic. Rarely have the leeks, so I'll add extra celery and onions in that case.
If you are sick, make this soup. I have an awful cold, and I thought making myself some soup might make me feel better. I've never had a tomato-based vegetable soup, and I was a little leary, but I knew I needed some good vegetables and antioxidants and thought a tomato-based soup would be ideal. It was SO, so good. I used beef stock instead of water, and I didn't have leeks or peas; also, I didn't have garbanzo beans, so I used a can of butter beans and a can of kidney beans, and it was wonderful. Instead of white rice, I used pearl barley. I don't think you'll be disappointed by this soup--you can pretty much add whatever vegetable you have on hand. And, I do feel slightly better. :) The hot soup helped clear out my nasal pasages; off to take a nap.
Excellent soup! I used elbow macaroni instead of rice, added 2 cups of beef broth, & some rosemary. A really hearty soup that had them coming back for more! Thank you for the great recipe!
This was a great recipe,but I also made changes for my personal preferences. Instead of rice I used barley. I used frozen peas & carrots combo.I also agree it needed more liquid, just too much like a stew in it's present state. Added extra veggie juice and water.
After bringing to a boil, I put it in a low oven and let it cook slowly for an hour or so.Great with toasted French bread.
very good soup!! I put green beans instead of peas (i hate peas) and I also added black beans. Oh and I used orzo instead of white rice.
thanks for the recipe!!
* Percent Daily Values are based on a 2,000 calorie diet.
Hearty Vegetable Soup
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
** Calories: 354
** Calories from Fat: 18
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