All Vegetable Soup Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 12

Ingredients:
6 cans (15 oz size) vegetable broth
1 can (15 oz size) diced tomatoes
4 medium potatoes, peeled and cubed
2 medium carrots, peeled and sliced
1 tablespoon dried basil
1 bunch brocolli flowerets
1 package (10 oz size) frozen mixed vegetables
1 can (15 oz size) sweet corn, drained
1 can (15 oz size) red kidney beans, rinsed and drained
1 can (15 oz size) great white northern or canelli beans, rinsed and drained
water (enough to cover vegetables in addition to the broth)
salt & pepper to taste
any extra vegetables you can fit or want! (optional)

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Directions:

In a dutch oven, combine vegetable broth, tomatoes, potatoes, carrots, and basil. Bring to a boil. Reduce heat and simmer for 20 mins.

Increase heat to medium, add remaining ingredients and cook for 20-30 minutes more, or until all vegetables are tender. Serve with crackers and/or fresh bread.

Note: For a texture similar to stew, reduce the amount of water you add.

To freeze leftovers, put soup in a gallon freezer bag. Lay flat on freezer bottom until frozen. Once frozen, this can be easily picked up and stacked with other freezer foods. This soup also makes a great base for meat soups. Simply add more broth and some meat.

This recipe from CDKitchen for All Vegetable Soup serves/makes 12

Recipe ID: 42718

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