Walt'S Vegetable Soup
A hearty vegetable soup featuring tender meat, mixed vegetables, and rich tomato flavors, perfect for comforting family meals or casual gatherings.
Ingredients
Instructions
- Put the meat and 3 cups of water in a pressure cooker and cook until the meat is tender.
- Add the remaining water, mixed vegetables, tomato sauce, canned tomatoes, cracked peppers, garlic powder, salt, catsup, and Tabasco to the pressure cooker.
- Bring to a boil, then reduce heat and simmer until flavors meld and vegetables are heated through.
- Serve hot, garnished as desired.
Tips & Substitutions
For a heartier soup, consider adding potatoes or beans for added texture and nutrition. You can substitute fresh vegetables for canned ones if preferred. If you like more heat, increase the Tabasco or add diced jalapeños. For a vegetarian version, replace the meat with mushrooms and use vegetable broth instead of water. Explore more vegan recipes for additional ideas.
Serving Suggestions
Serve this soup hot, garnished with fresh herbs or a sprinkle of cheese, if desired. It pairs well with crusty bread or a simple green salad for a complete meal. For a refreshing drink alongside, consider making a Watermelon Slush. This soup is also great for meal prep, as the flavors enhance over time.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm on the stovetop over medium heat until heated through, adding a splash of water or broth if it thickens too much. This soup can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Walt'S Vegetable Soup contains roughly 839 calories, with 26g protein, 181g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (89% of the Daily Value), vitamin C (70% of the Daily Value), and protein (51% of the Daily Value). Note that it is relatively high in sodium, at 1890mg per serving (82% 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 frozen vegetables instead of canned?
Yes, frozen vegetables can be used in place of canned. Just add them later in the cooking process to ensure they don't become too soft. Adjust the cooking time accordingly, as frozen veggies may need less time to heat through.
What type of meat works best for this soup?
Beef short ribs and shank meat are great choices for this soup, as they become tender and flavorful during cooking. However, you can also use chicken or turkey if you prefer a lighter option, or even omit meat for a vegetarian version.
Can I make this soup in a slow cooker?
Absolutely! To make this soup in a slow cooker, brown the meat first, then add all ingredients and cook on low for 6-8 hours or high for 3-4 hours. This method will allow the flavors to meld beautifully, resulting in a comforting and hearty soup.
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).