Friday Night Veggie Soup

Friday Night Veggie Soup Healthy Recipe

10 Servings 180 min Cook

Macros/Serving: 201 Calories

Ingredients

5 Fl oz Canned Milk
1 Stalk, medium (7-1/2" - 8" long) Celery
6 Potato medium (2-1/4" to 3-1/4" dia) Potato
2 Packet Onion Soup
2 Can, 15 oz (303 x 406) Tomato Sauce
1 Package (10 oz) Mixed Vegetables
2 Can Tomatoes
9 3/4 Cup Water
1 Medium (2-1/2" dia) Onions

Directions

PREPARATION: Peel and dice potatoes, finely dice onion, and slice celery.

Dice canned tomatoes, if not already diced.

Combine frozen vegetables, potatoes, onion, celery, tomatoes, tomato sauce, water, and onion soup mix, mix well.

Cover and cook over medium low heat, stirring occasionally, for 2-3 hours.

Serve hot with cold evaporated milk, if desired.

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