Recipe 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."
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1 (46 fluid ounce) can
potatoes, peeled and cubed
1 (2 pound) package
frozen mixed vegetables
onion, finely diced
ground black pepper to taste
Pretty good. I added a few more fresh veggies and some rice.
Nice simple soup.Not to be too picky, but "veggie soup" does not have beef bouillon in it. Try vegetable broth instead!
This is such good idea! So easy! I used V8 juice, one potato, chopped celery, Italian seasoning and pepper. I did simmer it for almost two hours to thicken it up and "melt" the potatoes. The frozen veggies will be for next time since all I had were peas. I serve it with cheese toast made under the broiler with a little paprika on top. Yummy!
I wish I knew about this years ago because it's a great stock for whatever is in the fridge. V8 juice has a real "bright" flavor that canned tomatoes just don't have. My sister is pretty much anti-veggie but she really liked this recipe. I'm keeping V8 juice in my pantry now!
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Veggie Soup
Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
** Calories: 217
** Calories from Fat: 9
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