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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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  • https://twitter.com/12tomatoes
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@idhttps://12tomatoes.com/country-vegetable-soup/#recipe
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nameCountry Vegetable Soup
descriptionA hearty soup to feed a hungry crowd.
urlhttps://12tomatoes.com/country-vegetable-soup
inLanguageen-US
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authorObject (type: stdClass)
Ingredients
  • 1 tablespoon olive oil
  • 1 white onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 clove garlic, minced
  • 10 cups vegetable broth
  • 2 packets French onion soup mix
  • 1 can (28 oz) diced tomatoes, undrained
  • 1 bay leaf
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 2 zucchini, chopped
  • 1 Russet potato, peeled and cubed
  • 6 oz (1 cup) cubed cooked ham
  • 1 1/2 cups uncooked egg noodles
  • 2 cans (15 oz) cannellini or white beans, rinsed and drained
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley
Preparation
  1. Heat oil in large stockpot over medium. Add onion, carrots, and celery. Cook for 6 minutes, then add garlic and cook another minute.
  2. Pour in broth, soup mix, tomatoes, bay leaf, Italian seasoning, thyme, pepper, and simmer for 45 minutes. Add zucchini, potato, ham, noodles, and beans. Bring to low boil and cook for 20 minutes or until noodles are cooked and potatoes are tender.
  3. Remove from heat. Stir in cheese and top with parsley before serving.
A hearty soup to feed a hungry crowd.
Course: Dinner
Allergen(s): Wheat, Gluten, Milk, Wheat, Gluten, Milk

Recipe adapted from Taste of Home .

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Country Vegetable Soup

Country Vegetable Soup

Cuisine: American
Servings: Makes 14-16 servings
Calories: 208kcal
Author: Rose Heichelbech
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 white onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1 clove garlic, minced
  • 10 cups vegetable broth
  • 2 packets French onion soup mix
  • 1 can (28 oz) diced tomatoes, undrained
  • 1 bay leaf
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 2 zucchini, chopped
  • 1 Russet potato, peeled and cubed
  • 6 oz (1 cup) cubed cooked ham
  • 1 1/2 cups uncooked egg noodles
  • 2 cans (15 oz) cannellini or white beans, rinsed and drained
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley

Preparation

  1. Heat oil in large stockpot over medium. Add onion, carrots, and celery. Cook for 6 minutes, then add garlic and cook another minute.
  2. Pour in broth, soup mix, tomatoes, bay leaf, Italian seasoning, thyme, pepper, and simmer for 45 minutes. Add zucchini, potato, ham, noodles, and beans. Bring to low boil and cook for 20 minutes or until noodles are cooked and potatoes are tender.
  3. Remove from heat. Stir in cheese and top with parsley before serving.