Vegetable soup
210 mins (prep 30, cooking 180)
12 ingredients
5 servings
Loved this soup and will definitely make it again. I used 1 large onion, olive oil instead of margarine, two large cans of petite diced tomatoes, V8 juice for the tomato sauce, and chicken stock for the water. Didnt add the pinto beans and left the skin on the potatoes. This is a very versatile vegetable soup recipe and one that will be a family favorite. Thank you carolinafan for posting your recipe.

Categories:  weeknight , <-4-hours , soups-&-stews , time-to-make ,
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Serving Size (314.47 g)
Servings 5
Amount per Serving
Calories 1004.04 Calories from Fat 433.98
% Daily Value *
Total Fat 48.22g 370.91%
Saturated Fat 13.23g 330.75%
Trans Fat 1.48g %
Cholesterol 85.28mg 142.13%
Sodium 1330.38mg 277.16%
Total Carbohydrate 98.85g 164.75%
Dietary Fiber 9.68 g 193.51%
Sugars 19.47 g %
Protein 44.35g 443.54%
Vitamin A 933.48IU% Vitamin C 0.05mg%
Calcium 373.96mg% Iron 7.69mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large, shredded cabbage, diced carrots, pinto beans