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Tomato Veggie Soup - tomatoes

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Categories:
tomatoes tomato sauce tomatoes vegetable juice garlic beef bouillon granules water red kidney beans corn peas French style green beans broccoli cauliflower carrots celery onion cabbage pepper
Viewed: 39 - Published at: 2 years ago

Ingredients

  • 2 (15 ounce) cans stewed tomatoes
  • 1 (10 3/4 ounce) can tomato sauce
  • 1 (15 ounce) can whole tomatoes (cut tomatoes in half)
  • 1 (46 ounce) can V8 vegetable juice
  • 5 -6 cloves crushed garlic (optional)
  • 2 -3 tablespoons instant chicken bouillon granules or 2 -3 tablespoons beef bouillon granules
  • 2 cups hot water
  • 1 (10 3/4 ounce) can red kidney beans (or beans of your liking)
  • 1 (10 3/4 ounce) can creamed corn or 1 (10 3/4 ounce) can canned corn niblets
  • 1 (10 3/4 ounce) can peas (or handful of frozen peas)
  • 1 (10 3/4 ounce) can French style green beans (or yellow or whole or cut)
  • 1 head broccoli, cut into short spears and cut all heavy stems into slices
  • 12 head cauliflower, cut in chunky spears, bite size
  • 12 rutabaga (cubed or julienne)
  • 2 -3 carrots, thin bias-sliced
  • 12 head celery, cut into 1/2 inch slices including leaves
  • 1 Spanish onion, cut in half, slice each half into 1/2 inch slices, break up
  • 12-1 whole cabbage, shredded into 1/2 inch strips
  • pepper

Method

  • Emptied stewed tomatoes, tomatoes, tomato sauce and juice into stockpot with juice.
  • Put chicken or beef instant granules into hot water, whisk to mix, needs to be strong, add to the above.
  • This is the the base for the soup (If you wish,make it vegetarian, leave out the instant granules and add another can of tomato sauce).
  • Add the soup ingredients to base in a stockpot.
  • Bring to a boil.
  • Boil 5 minutes.
  • Turn to low simmer for 1 hour.
  • If desired, pre-cooked pasta or rice may also be added.
  • Note: Do not add salt without tasting, there is enough in cans.
  • Note: Quantities are whatever you want, you can use 6 cans or 12 cans or pounds and pounds of fresh veggies, all fresh or all canned, or both combined, just about any kind of veggies.
  • Always keep the veggies chunky, they look better and don't cook away.
  • Left over cooked veggies can be used, make base and add precooked veggies, do not boil, warm up only.
  • The stewed and canned whole tomatoes, sauce and V8 form the base with the beef or chicken broth.
  • If you increase/decrease the veggie quantities you must increase/decrease the base quantities accordingly.

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