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Quick Veggie Soup

SUBMITTED BY: Karen Roberts

"A quick and hearty meatless soup that doesn't take much time. To really make this soup hearty add leftover cooked pasta, pot roast or chicken."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 (46 fluid ounce) can tomato juice
  • 4 potatoes, peeled and cubed
  • 1 (2 pound) package frozen mixed vegetables
  • 1 onion, finely diced
  • 4 cubes beef bouillon
  • 2 cups water
  • ground black pepper to taste

DIRECTIONS

  1. In a large stock pot combine tomato juice, potatoes, mixed vegetables, onion, bouillon cubes, water and season with pepper. Bring to a boil and then simmer until potatoes are done, approximately 30 to 40 minutes.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2003 by KIMBERLY CONIFF
Pretty good. I added a few more fresh veggies and some rice. MORE


 
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Nutritional Information
Quick Veggie Soup

Servings Per Recipe: 7

Amount Per Serving

Calories: 219

  • Total Fat: 0.9g
  • Cholesterol: < 1mg
  • Sodium: 1229mg
  • Total Carbs: 48.6g
  •     Dietary Fiber: 9.1g
  • Protein: 8.6g

VIEW DETAILED NUTRITION

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