Tomato Vegetable Soup
- SERVES
- 8
- COOK TIME
- 50 Min
Originally this soup was made with fresh-from-the-farm veggies? and let me tell you, that's the best. But with today's busy lifestyles, we can enjoy it year-round by using a few conveniences. As for the taste, well, let's just say that all the bowls on the table are always emptied!
What You'll Need
- 2 (15-ounce) cans whole or sliced potatoes, drained and coarsely chopped
- 3 1/2 cup beef broth
- 1 (28-ounce) can tomato purée
- 1 (14½-ounce) can green beans, drained
- 1 (16-ounce) package frozen gumbo vegetable mix, thawed (see Note)
- 2 large tomatoes, quartered
- 1 small onion, chopped
- 2 tablespoon Worcestershire sauce
- 2 tablespoon butter
- 1 teaspoon salt
- 1 teaspoon black pepper
What to Do
- In a soup pot, combine all the ingredients and bring to a boil over medium-high heat.
- Reduce the heat to medium-low and cook for 40 to 45 minutes, or until the vegetables are tender and the soup has thickened, stirring occasionally.
Notes
Frozen gumbo vegetable mix will include vegetables like corn, squash, and okra, and can be found in the frozen vegetable section of the supermarket. If unavailable, substitute one 10-ounce package of frozen corn and one 10-ounce package of frozen okra.