Photo: Cala
Friday Night Veggie Soup
9 ingredients
20 min + 3 hr
10 servings
openrecipes
"This is a veggie-soup-to-die-for! Our weekends are so busy, Friday night is soup night, and this is it! Wonderful with crackers or some herbed rolls. This may also be made with pasta, leaving out the potatoes. Just add 2 cups uncooked macaroni or soup ring pasta in the last 10-15 minutes of cook time. Stir occasionally to keep separate."
Estimated Nutrition (whole recipe, rough)
502
Calories
15g
Protein
22g
Fat
65g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Water | not in our table | 0 |
| Soup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (16 ounce) package frozen mixed vegetables
- 3 pounds potatoes - peeled, boiled and diced
- 1 onion, finely diced
- 1 celery, sliced
- 2 (14.5 ounce) cans peeled and diced tomatoes
- 1 (29 ounce) can tomato sauce
- 9 3/4 cups water
- 2 (1 ounce) packages dry onion soup mix
- 1 (5 ounce) can evaporated milk
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes