Friday Night Veggie Soup

This is a veggie-soup-to-die-for! Our weekends are so busy, Friday night is soup night, and this is it! Wonderful with crackers or some herbed rolls. This may also be made with pasta, leaving out the potatoes. Just add 2 cups uncooked macaroni or soup ring pasta in the last 10-15 minutes of cook time. Stir occasionally to keep separate.

Step: 1

Combine

Step: 2

, potatoes, onion, celery, tomatoes, tomato sauce, water, and onion soup mix, mix well. Cover and cook over medium low heat, stirring occasionally, for 2-3 hours.

Step: 3

Serve hot with cold evaporated milk, if desired.

Per Serving: 222 calories; protein 7.1g; carbohydrates 46.6g; fat 1.7g; cholesterol 4.1mg; sodium 1419.4mg.

The name of “stew” can refer to 2 time a dish and a cooking method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into smaller pieces instead of being processing menu all of it , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.