3 Can Tomato Vegetable Soup Recipes

TOMATO VEGETABLE SOUP

Tomato Vegetable Soup image

A savory, chunky tomato vegetable soup, perfect for those cold winter evenings! Apologies for the large quantity, I live in a HUGE family and we love leftovers!

Provided by Shakespearette

Categories Potato

Time 50m

Yield 16 cups, 10 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups of diced yellow onions
2 teaspoons salt
2 teaspoons pepper
2 tablespoons olive oil
2 cups of diced potatoes
2 cups of diced carrots
1 1/2 cups celery
2 cups kidney beans
2 cups black-eyed peas
2 1/2 cups corn
8 cups chicken broth
1 (14 1/2 ounce) can crushed tomatoes
1 (12 ounce) can stewed tomatoes
1 (6 ounce) can tomato paste

Steps:

Saute onions with olive oil, salt, and pepper until translucent.
Set aside.
Dice potatoes, carrots, and celery.
Set aside.
In a large sauce pan, whisk chicken broth, crushed tomatoes, and tomato past until smooth.
Add vegetables and stewed tomatoes.
Simmer on LOW for 30-45 minutes, or until carrots and potatoes are soft.

Nutrition Facts : Calories 257.4, Fat 5.2, SaturatedFat 0.9, Sodium 1712.4, Carbohydrate 43.6, Fiber 8.6, Sugar 10.6, Protein 12.8

TOMATO VEGETABLE SOUP

Tomato Vegetable Soup image

Gardening is one of my many hobbies and this recipe is a great way to use fresh tomatoes. It makes a wonderful light meal, served with crackers or herb-flavored croutons.

Provided by Taste of Home

Categories Lunch

Time 55m

Yield about 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
2 tablespoons butter
4 cups water
2-1/2 pounds fresh tomatoes, peeled and chopped
2 medium carrots, diced
1 celery rib, finely chopped
3 chicken bouillon cubes
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/8 teaspoon ground mace
1/8 teaspoon pepper

Steps:

In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.

Nutrition Facts :

TOMATO VEGETABLE SOUP

Tomato Vegetable Soup image

A savory vegetable soup with a wide range of beans, veggies, and flavor. I make this soup in a large quantity for two reasons: 1) I have a large family (5 people, plus usually one guest per night, including one or more teenagers.) 2) Leftovers are my friend! But feel free to cut the recipe in half so you won't have to figure out to do with a zillion cups of leftover soup! XD

Provided by Shakespearette

Categories Stocks

Time 50m

Yield 16 cups, 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 yellow onion
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
2 tablespoons olive oil
2 cups of diced golden potatoes
2 cups of diced carrots
2 cups frozen corn
2 cups frozen black-eyed peas
1 (14 ounce) can kidney beans
1 1/2 cups celery
8 cups chicken broth
1 (28 ounce) can crushed tomatoes
1 (14 1/2 ounce) can stewed tomatoes
1 (6 ounce) can tomato paste

Steps:

Dice onions.
Sauté onions in pan with olive oil, salt, and pepper until translucent.
Set aside.
Dice potatoes, celery, and carrots.
Set aside.
Bring chicken broth and crushed tomatoes to a simmer.
Add tomato paste, whisk until smooth.
Add potatoes, carrots, corn, peas, beans, celery, and stewed tomatoes.
Cook on low for 30 minutes, or until carrots and potatoes are soft.
Serve.

Nutrition Facts : Calories 307.6, Fat 6.2, SaturatedFat 1.1, Sodium 1891.3, Carbohydrate 51.8, Fiber 10.2, Sugar 12.8, Protein 15.8

TOMATO SOUP III

Tomato Soup III image

This hearty tomato soup has chunks of vegetables and pasta. Serve with a grilled cheese sandwich. Just right for a cold weather lunch or supper.

Provided by PEPRICH

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes

Time 1h25m

Yield 8

Number Of Ingredients 17

Ingredients

1 (28 ounce) can tomato sauce
5 cups water
3 cubes vegetable bouillon
1 bay leaf
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 ½ teaspoons dried parsley
1 ½ teaspoons sugar
1 teaspoon salt
¼ teaspoon pepper
⅛ teaspoon hot red pepper sauce
2 stalks celery, sliced
2 carrots, peeled and sliced
1 small zucchini, chopped
1 cup frozen corn
½ cup uncooked ditalini pasta

Steps:

In a large pot, mix the tomato sauce, water, vegetable bouillon, bay leaf, onion, garlic, Italian seasoning, parsley, sugar, salt, pepper, and hot red pepper sauce. Bring to a boil, reduce heat to low, and simmer at least 30 minutes.
Stir in the celery, carrots, zucchini, and corn. Cover, and continue to simmer 30 minutes.
Stir ditalini pasta into the pot, and continue cooking 10 minutes, or until pasta is al dente.

Nutrition Facts : Calories 77.5 calories, Carbohydrate 16.9 g, Fat 0.5 g, Fiber 2.7 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 824.6 mg, Sugar 5.8 g

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