Chunky Vegetable Soup
A hearty chunky vegetable soup packed with potatoes, tomatoes, vegetables, and corned beef, perfect for a filling and comforting meal suitable for family dinners.
Ingredients
Instructions
- Add potatoes, onion, stewed tomatoes, tomato sauce, Veg-All, green peas, corned beef, rice, macaroni, margarine, and any leftover vegetables to a large pot.
- Add sugar and salt to taste.
- Cook slowly for 1 hour, stirring often, until vegetables are tender and flavors meld.
Tips & Substitutions
For a heartier soup, consider adding diced carrots or celery, which can enhance the flavor and texture. If you prefer a vegetarian version, substitute the corned beef with mushrooms or a plant-based protein. Adjust the rice and macaroni amounts based on your preference for thickness; add more if you like a denser soup. For a touch of warmth, a sprinkle of cayenne or a dash of hot sauce can elevate the dish.
Serving Suggestions
Serve the chunky vegetable soup with crusty bread or a side salad, like Spinach And Bacon Salad, for a complete meal. It’s also delicious topped with grated cheese or a dollop of sour cream. For a more filling option, consider pairing it with a slice of cornbread or a fresh garden salad. This dish is versatile and can be enjoyed as a main course or a side.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply transfer to a pot over medium heat, adding a splash of water or broth if it has thickened too much. Stir often until heated through. This soup also freezes well; just cool completely before transferring to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Chunky Vegetable Soup contains roughly 1723 calories, with 27g protein, 166g carbohydrates, and 109g fat. It is an excellent source of vitamin C (74% of the Daily Value), dietary fiber (66% of the Daily Value), and protein (54% of the Daily Value). Note that it is relatively high in sodium, at 1625mg per serving (71% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of canned?
Absolutely! Fresh vegetables work wonderfully in this soup. Just make sure to chop them into small, even pieces for even cooking. You can use any combination of vegetables like carrots, zucchini, or bell peppers, which will add great flavor and nutrition. Just adjust the cooking time as needed.
How can I make this soup gluten-free?
To make this soup gluten-free, simply replace the elbow macaroni with gluten-free pasta or omit it altogether. You can also increase the rice amount if you prefer a thicker consistency. Ensure that any canned ingredients you use, like the tomato sauce and Veg-All, are certified gluten-free.
What can I do if the soup is too thick?
If your soup turns out too thick, don’t worry! You can easily adjust the consistency by adding more broth or water until it reaches your desired thickness. Heat it gently while stirring to incorporate the additional liquid, and taste for seasoning adjustments after adding.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).