Campbell's Vegetarian Vegetable Soup Recipe

Campbell’s Vegetarian Vegetable Soup Recipe

Campbell's Vegetarian Vegetable Soup Recipe

Ingredients Nutrition. 4 (14 1/2 ounce) cans vegetable broth. 1 (16 ounce) bag frozen vegetables (diced carrots, corn, peas, green beans, lima beans, diced potatoes) 6 ounces vegetable juice. 6 tablespoons tomato paste. 1⁄2 teaspoon dried thyme. 1⁄4 teaspoon dried oregano. 1⁄4 teaspoon dried basil. pepper.
Read about Campbell's® Condensed Vegetarian Vegetable Soup ingredients, nutrition facts and full description.
Ingredient Note: One of the best things about soup recipes is how flexible they are. You can substitute your favorite vegetables for the beans and carrots (or it's a  .
A classic soup recipe! This homemade Alphabet Vegetable Soup is way better and healthier than Campbell& AND you can have this ready in about 40 minutes!
INGREDIENTS: TOMATO PUREE (WATER, TOMATO PASTE), POTATOES, CARROTS, WATER, CORN, PEAS, DICED TOMATOES IN TOMATO JUICE, GREEN BEANS, ENRICHED PASTA (WHEAT FLOUR, EGG WHITES, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, CONTAINS LESS THAN 2% OF: POTATO STARCH, CELERY, SALT, DEHYDRATED.
Directions. Heat olive oil in a large pot over medium heat. Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more. Pour vegetable broth and tomato sauce into pot. Stir carrots and potatoes through the broth. Drop corn, edamame, okra, and kale into the soup.

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