Margie'S Vegetable Soup
A hearty vegetable soup featuring potatoes, mixed vegetables, and tomatoes, perfect for comforting meals. Suitable for family dinners and vegetable lovers.
Ingredients
Instructions
- Add all raw vegetables to a stew pot and cook for 30 minutes.
- Add salt, butter or margarine, stewed tomatoes, tomato soup, and fill the pot three-quarters full with water.
- Stir occasionally to prevent sticking.
- Serve the stew with crackers or over cornbread, accompanied by a glass of iced tea.
Tips & Substitutions
For a heartier soup, consider adding cooked beans or lentils for added protein. You can substitute fresh vegetables for frozen ones; just be sure to adjust cooking times accordingly. If you prefer a creamier texture, add a splash of cream or milk before serving. This soup is also versatile; feel free to use leftover vegetables you have on hand to minimize waste.
Serving Suggestions
Serve this vegetable soup with a side of crusty bread or over cornbread for a filling meal. It pairs beautifully with a glass of iced tea, making it a refreshing choice for any season. Consider garnishing with fresh herbs like parsley or basil for added flavor. For additional protein, serve it alongside a simple salad or a dish like Remi'S Pigs In Blanket.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally until heated through. You can also microwave individual portions, but be sure to cover them to avoid splatters. This soup can also be frozen for up to 3 months; just thaw and reheat before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Margie'S Vegetable Soup contains roughly 336 calories, with 4g protein, 29g carbohydrates, and 23g fat. It is an excellent source of vitamin C (46% of the Daily Value), and a good source of potassium and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 frozen?
Absolutely! You can use fresh vegetables in place of frozen ones. Just be aware that fresh vegetables may require different cooking times. Start by sautéing harder vegetables like carrots or celery first, then add softer ones like zucchini or bell peppers later to ensure even cooking.
How can I make this soup spicier?
To add some heat, consider incorporating diced jalapeños or a pinch of red pepper flakes while cooking. You can also stir in a dash of hot sauce or chili powder for an extra kick. Adjust to your taste, keeping in mind that the spice level can be balanced with the addition of cream or yogurt if desired.
Can I make this soup vegan?
Yes, this soup can easily be made vegan by substituting butter with olive oil or a plant-based margarine and using vegetable broth instead of water for more flavor. Additionally, ensure that the canned tomatoes and soup do not contain any animal-based ingredients.
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).