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I need a recipe for a good, quick, and easy vegetable soup.

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Brown up some ground beef or put some left over roast in a soup pot.


Add veggies of choice, water, a bit of tomato sauce (if not using tomato as one of the veggies), salt, pepper and garlic to taste. Bring to boil then simmer until veggies are tender. Add alphabet pasta if desired cook for 5 more minutes.



It takes a fair amount of salt to get a good flavor.

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This is my dad's basic recipe but he makes changes based on what's on hand...you can add more fresh and less canned as it's available.


Grandpa's Vegetable Soup


49 oz can chicken broth

49 oz water (just fill the empty can)

28 oz diced tomatoes

15 oz can corn, drained

15 oz can lima beans, drained

4 oz can mushrooms, drained

2 small onions, diced

4 ribs celery, sliced

3-4 red potatoes, diced

4 stems kale, chopped

3 carrots, sliced

1-2 cups cabbage, chopped


Combine and simmer until potatoes and carrots are tender. Can be served with noodles or macaroni. (can sizes are approximate)

eta: you can sub veg broth to make it vegetarian or you can add cooked chicken to each bowl for meat eaters

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Here's my fast easy-peasy veggie soup:


Into the crock-pot toss:


2 bags of frozen mixed veggies

1 box chicken stock (I use Rachael Ray or the organic Kitchen Basics)

2-3 cans diced tomatoes

dice up meat of your choice - I like to use JennyO Turkey Ham, but have used whatever I have on hand ETA: ok, I have even used turkey hot dogs or smoked turkey lunch meat

If you like potatoes in your soup, you can dice some up and add those, or used canned or frozen. I don't use them.

Spices as you choose: I use 2 tsp of salt, some pepper, and whatever looks good that day (parsley, celery flakes, basil)

I have even tossed in some red wine before and it was fantastic.


Cook on high for 1 hour and then low for 4 hours in crock-pot. Or put in a dutch oven, bring to a boil and then reduce heat and simmer all afternoon, stirring occasionally....and tasting, of course. ;)

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