Best 3 Judys Vegetable Soup From Cans Recipes

Judy's vegetable soup from cans is a classic comfort food that is easy to make and packed with flavor. This hearty soup is perfect for a cold winter day, or any time you need a quick and easy meal. With just a few simple ingredients, you can create a delicious and satisfying soup that the whole family will enjoy. In this article, we will provide you with the best recipe for Judy's vegetable soup from cans, as well as some tips and tricks for making the perfect soup.

Let's cook with our recipes!

JUDY'S VEGETABLE SOUP FROM CANS

Judy's Vegetable Soup from Cans image

this recipe came from soupsong.com. i found it a few years ago and i have been making it ever since. it is great on cold winter night or a busy work day. Enjoy.

Provided by deborah03

Categories Vegetable

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 medium onion, chopped
1 clove garlic, chopped
1 tablespoon olive oil
2 (14 1/2 ounce) cans vegetable broth or 2 (14 1/2 ounce) cans chicken broth
2 (14 1/2 ounce) cans diced tomatoes
1 (14 1/2 ounce) can green beans (undrained)
1 (14 1/2 ounce) can corn (undrained)
1 (14 1/2 ounce) can mixed vegetables (undrained)
1 (14 1/2 ounce) can beans (undrained, whatever is in the pantry that day)
1/4 cup rice
1 -2 bay leaf
dried basil, to taste
dried thyme, to taste

Steps:

Saute the onion and garlic in the olive oil.
Add the rest of the ingredients while seasoning to taste with the basil and the thyme.
Bring to a quick boil, and then cover the soup and reduce the heat to let it simmer for a good 20 minutes to let the rice fully cook.
for the beans, kidney beans works very nicely, but whatever your preference is will work.
it goes really well with some crusty bread or buttered cornbread.

JUDY'S VEGETABLE BEEF SOUP

Judy's Vegetable Beef Soup image

My sister-in-law prepared this soup for us years ago while we were visiting them. I asked for her recipe and have been making it ever since.

Provided by Sherry Wilkins

Categories Beef Soups

Time 2h45m

Number Of Ingredients 15

Ingredients

1 lb round steak, stew meat or other cheap cut
1 large onion (approximately 2 cups)
3 Tbsp vegetable oil
3 medium carrots
3 stalk(s) celery, chopped
4 beef bouillon, cubes
16 oz tomatoes, canned
1/2 tsp marjoram, dried
1/2 tsp thyme, dried
1 tsp basil, dried
1/4 tsp rosemary, dried
1/4 tsp black pepper
1-2 bay leaves
16 oz frozen mixed vegetables, thawed
3-4 potatoes, peeled and diced

Steps:

1. Cut meat into bite size pieces. Pour oil into large pot. Heat over medium high heat. Add meat and onions. Cook meat until browned on all sides.
2. Add tomatoes, celery and seasonings. Cover with 3" of water. Bring to a boil, cover amd simmer on low heat for a minimum of 1-2 hours.
3. Add diced potatoes, carrots and bag of mixed vegetables. Cook until tender.

JUDY'S HEARTY VEGETABLE MINESTRONE SOUP

Judy's Hearty Vegetable Minestrone Soup image

Delicious vegetarian minestrone soup.

Provided by Judy Good

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
3 stalks celery, chopped
3 carrots, chopped
1 onion, chopped
3 cloves garlic, minced
3 cups vegetable stock
1 tablespoon Italian seasoning, or more to taste
1 teaspoon kosher salt
⅛ teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes with basil and garlic
2 potatoes, diced
1 (15 ounce) can kidney beans, drained
1 cup bite-sized pieces kale

Steps:

Heat olive oil in a large pot over medium heat. Cook and stir celery, carrots, onion, and garlic in the hot oil until the onion is translucent, 7 to 10 minutes.
Pour vegetable stock over the vegetable mixture; season with Italian seasoning, kosher salt, and black pepper. Stir tomatoes, potatoes, and kidney beans into the stock mixture; bring to a simmer and cook until the potatoes are tender, about 40 minutes. Add kale and continue cooking until the kale wilts, about 5 minutes.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 35.7 g, Fat 5.5 g, Fiber 9 g, Protein 7.4 g, SaturatedFat 0.7 g, Sodium 765.6 mg, Sugar 6 g

Tips:

Use a variety of canned vegetables. This will give your soup more flavor and texture. Some good options include diced tomatoes, corn, green beans, carrots, and peas.
Don't be afraid to experiment with different seasonings. A little bit of garlic powder, onion powder, or chili powder can go a long way in enhancing the flavor of your soup.
If you want a thicker soup, add some cornstarch or flour. Just be sure to whisk it into the soup until it's completely dissolved.
Serve your soup with a side of bread, crackers, or salad. This will help to round out the meal and make it more satisfying.

Conclusion:

Canned vegetable soup is a quick, easy, and affordable meal that can be enjoyed by people of all ages. With a few simple ingredients and a little bit of time, you can create a delicious and nutritious soup that the whole family will love. So next time you're looking for a quick and easy meal, give canned vegetable soup a try.