Skip Navigation Links
  Skip Navigation Links  

Soups - Vegetable Soup

  • 1/2 small cabbage, chopped
  • 4 raw carrots, sliced uniformly
  • 1 large onion, chopped
  • 1 cup corn kernels
  • 1 cup canned cut green beans with liquid
  • 1 cup canned wax beans with liquid
  • 1 can tomato soup
  • 2 large potatoes, cubed and rinsed
  • 1 cup peas
  • 2 tablespoons salt
  • 1 teaspoon pepper
  • 1 tablespoon dried basil
  • 2 tablespoons bacon drippings

In a pressure cooker or Dutch oven, combine all vegetables except for peas, which should be added after the soup is made. Add juices from green and wax beans. Add the tomato soup, remaining ingredients, and enough water to reach the level of the vegetables.
Cook at 10 pounds pressure for seven to 10 minutes or simmer in a Dutch oven for two hours or until carrots are tender. Add peas last. Additional stock may be added as desired.
The cook says: My mother, Connie, passed away Feb. 24, 2009, at the age of 96. She was still making her favorite and famous vegetable soup.
Submitted By: Lorraine Darocha
Mountain City
Tri-State Growers, Inc.
Number of Servings: 0
Print 3x5 recipe cards
Keeping Up
Market watch
National ag news
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
This document copyright © 2022 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice