Recipe by Shelly A.
"This is a deli-style vegetable soup. Very simple but very yummy!"
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 (28 ounce) can
whole peeled tomatoes, chopped, juice reserved
ground black pepper
This recipe is very good and quick to make. It was a bit salty to our taste, possibly due to the canned broth I used, so next time I will reduce the salt. Also, I would use diced tomatoes instead of whole to blend in better and not have large chunks of tomatoes.
I thought I would like this soup but I didn't. I don't think my family was impressed by it either. I added orzo pasta to make it a little heartier but it didn't help. I didn't like the flavor of the soy and worceshire sauce. It just gave it an odd taste in my opinion. I would not make it again.
Spices just right for my family. We like a heartier soup so I just added a diced white potato, can of yellow corn, cup of frozen green beans and 1/3 cup of alphabet pasta for my youngster--it was delicious on a snowy day!
LOVED IT, will make again. I used a can of diced tomatoes instead of the whole peeled. I used 2T of Tamari instead of the soy sauce, as i was afraid, but will put the full 3T in next time. I also added one each of: sweet potato, white potato,1/2 cup of pumpkin puree,extra carrots, used olive oil instead of butter, and veggie broth instead of beef. Was excellent, and my new favorite for veggie soup. I also cooked some small pasta shapes (animals,stars,tubes,letters,etc.) separately and added them to the bowls and ladled the soup on top. with leftovers i kept the pasta separate so it wouldnt be mushy. YUMMM
Overall this was a pretty good soup and my husband loved it, but I did make a few alterations. I added 2 potatoes, garlic powder, extra celery and carrots, kidney beans and oregano and it was very good. It reheated very well without getting too thick and made enough to last the two of us 3 days for lunches and such.
I used to serve a group of 15. Everyone loved it. I make it often. It is also delicious by adding nutritous black beans. Also seems to enhance the appearance.
This soup was DELICIOUS! I did reduce the soy sauce to 2 tablespoons, because 3 seemed a little much to me (I was glad I did) and used diced tomatoes in place of the whole (made more sense). Also, I just used salt to taste and not the entire teaspoon called for. I added in one diced zucchini and a few diced potatoes because they needed to be used up. When it was almost done, I added about 1 cup of small shell pasta and simmered until done, just to make it a little more hearitier. This made a really nice sized pot of soup. Two thumbs up from all of us and a definate repeat recipe! Thanks for sharing. :)
This soup is wonderful and oh so easy. Very good for a snowy winter's night. I added some corn and a can of green beans to the basic recipe. I was skeptical about the soy and worchester sauce but the flavor is so good! I'm sure the leftovers will be even better the next day.
* Percent Daily Values are based on a 2,000 calorie diet.
Old-Fashioned Vegetable Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 61
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a healthy, super-simple vegetable soup.
A hearty beef and barley soup loaded with plenty of vegetables.
See how to make a super-simple soup with veggies and ground beef.