Friday Night Veggie Soup

Friday Night Veggie Soup
  • 1 (16 ounce) package frozen mixed vegetables
  • 3 pounds potatoes - peeled, boiled and diced
  • 1 onion, finely diced
  • 1 celery, sliced
  • 2 (14.5 ounce) cans peeled and diced tomatoes
  • 1 (29 ounce) can tomato sauce
  • 9 3/4 cups water
  • 2 (1 ounce) packages dry onion soup mix
  • 1 (5 ounce) can evaporated milk


  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.
  2. Serve hot with cold evaporated milk, if desired.

04/18/2018
Friday Night Veggie Soup, recipe PT15M PT1H 5 455 calories

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