Vegetable Soup II

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Most Helpful Positive Review

Feb 09, 2006

This was wonderful, my husband and I couldn't get enough of it!! Though I skipped the alphabet pasta and barley, I instead added potatoes. Also I used tomato sauce and tomato paste instead of the vegetable juice.. it came out great. Also added some of my own veggies. This will definately be a keeper. Thanks soo much for sharing!!

—Val S.

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Most Helpful Critical Review

Sep 06, 2007

I'm giving this soup an average rating because, while it was alright, I've had better vegetable soups. I did substitute frozen vegetables for the canned ones called for.

—Cat Berner

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66 Ratings

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Feb 05, 2006

fantastic!!! the only change i made was to take out all the canned veggies and substitute with a one pound bag of frozen. it was wonderful. if you are watching carbs, simply cut out the pasta. great flavor. chuck full of veggies and a sure warm up on a cold day!!

—GREGSGIRL63

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Feb 04, 2007

This soup is incredible, a real keeper. I used frozen vegetables instead of canned. I didn't have beef broth so only used chicken broth. Will definately make again. Thanks for the recipe.

—Sherry Silveira

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May 18, 2006

I am not a big fan of vegetable soup, usually I find it bland. I was wanting something besides chips to go with sandwiches. Not only was this soup easy, but it suprisingly tasted great!! Even my kids wanted more!! Thanks for a FIRST RATE RECIPE!!! I will definitely make again and probably won't tweak this one a bit.

—Heather

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Jan 10, 2005

I served this wonderful soup to 31 guests over the Christmas holidays. Everyone raved! Perfect for a cold winter day. I added some fresh vegetables (carrots, zuchinni) and sauteed them with the celery and onions. I then added frozen rather than canned vegetables. I am going to try this in the slow cooker next time! Thanks.

—DEANNEB

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Aug 20, 2010

This is perfect! I added some stew meat and also used frozen veggies since we prefer them. Also used the spicy v-8 juice. We will be making this often in the crockpot It freezes well also. Thanks!

—sanzoe

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Feb 14, 2007

Great recipe! I added sliced mini carrots, 1 clove minced garlic. I also used a little over a cup of Bob's Vegetable Soup mix, a dried soup containing the alpha pasta, barley, and assorted dried beans. Cook time for Vege II and Bob's were approx the same. I still added frozen green beans and a can of corn, but had to add extra V-8 to thin to soup texture. Bob's thickened more than expected. Altogether an excellent soup. Next time I'll double recipe and put some in freezer in pint freezer bags for a quick soup for one or more people.

—ARACHNE3

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Nutrition

Calories
165 kcal
8%

Carbohydrates
24.1 g
8%

Cholesterol
0 mg
0%

Fat
5.3 g
8%

Fiber
5.4 g
22%

Protein
6.1 g
12%

Sodium
880 mg
35%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vegetable Soup II

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 165
Calories from Fat: 48

% Daily Value *
Total Fat 5.3g 8 %
Saturated Fat 0.9g 4 %
Cholesterol 0mg 0 %
Sodium 880mg 35 %
Potassium 454mg 13 %
Total Carbohydrates 24.1g 8 %
Dietary Fiber 5.4g 22 %
Protein 6.1g 12 %
** Sugars 4.3g
Vitamin A 15 %
Vitamin C 30 %
Calcium 6 %
Iron 25 %
** Thiamin 7 %
** Niacin 29 %
** Vitamin B6 11 %
** Magnesium 11 %
** Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.