Donnie’s Homemade Vegetable Soup
1 (14 oz) can beef broth
1 (14 oz) can chicken broth
1 (14 oz) can vegetable broth
2 medium stalks celery (or) ¼ tsp celery salt
2 large carrots – sliced
½ medium onion – chopped
2 medium potatoes – cubed
1 (8 oz) can whole kernel corn – undrained
1 (15 oz) can petite diced stewed tomatoes
¼ cup green peas in can – drained
2 cups V-8 vegetable juice
1 Tbsp oil
½ to 1 tsp sugar
1 tsp salt
1 tsp seasoned salt
18 tsp black pepper
½ - 1 tsp dried savory (herb)
4 dashes Tabasco sauce
Make It:
Wash and prepare vegetables as directed. In large cook pot – heat the broths then add onions, celery, carrots – cook until vegetables are ‘slightly’ tender. Add cubed potatoes and continue to cook until all vegetables are crisp tender. Add all other ingredients to pot – bring heat to simmer and cook another 15 minutes (do not let soup boil) it makes the tomatoes ‘foam’ and takes away from the wonderful flavor of this soup.
Shortcut Time-Saver Version:
For those times when ‘from scratch prep’ is not an option – these shortcuts will save a bit of time and trouble, yet, still taste ‘so-o-o’ much better than canned. There’s no chopping of vegetables required in this version.
Use these substitutes in your recipe:
Replace sliced celery with ¼ tsp celery salt
Replace fresh carrots with 1 (14 oz) canned carrots – drained
Replace fresh onions with equal amount of frozen chopped onions
Replace fresh potatoes with 1 (14 oz) canned whole potatoes – drained
1 (14 oz) can beef broth
1 (14 oz) can chicken broth
1 (14 oz) can vegetable broth
2 medium stalks celery (or) ¼ tsp celery salt
2 large carrots – sliced
½ medium onion – chopped
2 medium potatoes – cubed
1 (8 oz) can whole kernel corn – undrained
1 (15 oz) can petite diced stewed tomatoes
¼ cup green peas in can – drained
2 cups V-8 vegetable juice
1 Tbsp oil
½ to 1 tsp sugar
1 tsp salt
1 tsp seasoned salt
18 tsp black pepper
½ - 1 tsp dried savory (herb)
4 dashes Tabasco sauce
Make It:
Wash and prepare vegetables as directed. In large cook pot – heat the broths then add onions, celery, carrots – cook until vegetables are ‘slightly’ tender. Add cubed potatoes and continue to cook until all vegetables are crisp tender. Add all other ingredients to pot – bring heat to simmer and cook another 15 minutes (do not let soup boil) it makes the tomatoes ‘foam’ and takes away from the wonderful flavor of this soup.
Shortcut Time-Saver Version:
For those times when ‘from scratch prep’ is not an option – these shortcuts will save a bit of time and trouble, yet, still taste ‘so-o-o’ much better than canned. There’s no chopping of vegetables required in this version.
Use these substitutes in your recipe:
Replace sliced celery with ¼ tsp celery salt
Replace fresh carrots with 1 (14 oz) canned carrots – drained
Replace fresh onions with equal amount of frozen chopped onions
Replace fresh potatoes with 1 (14 oz) canned whole potatoes – drained
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