Friday Night Veggie Soup

This is a veggie-soup-to-die-for! Our weekends are so busy, Friday night is soup night, and this is it! Wonderful with crackers or some herbed rolls. This may also be made with pasta, leaving out the potatoes. Just add 2 cups uncooked macaroni or soup ring pasta in the last 10-15 minutes of cook time. Stir occasionally to keep separate.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 222 Calories

Ingredients

• 1 (5 ounce) can evaporated milk
• 1 onion, finely diced
• 1 (16 ounce) package frozen mixed vegetables
• 1 (29 ounce) can tomato sauce
• 3 pounds potatoes - peeled, boiled and diced
• 1 celery, sliced
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 9 ¾ cups water
• 2 (1 ounce) packages dry onion soup mix

Recipe Instructions

Step 1

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.

Step 2

Serve hot with cold evaporated milk, if desired.