Recipe: Vegetable Soup Recipes

here's one i make alot:
Russian Hot Pot
2 cups water
2 beef bouillon cubes
1-2 onions, chopped
1 lb. potatoes, peeled and diced
1 can (16 ox.) whole tomatoes
1-1/2 lbs. ground beef, cooked
seasoned salt to taste
1 pound green cabbage, coursely chopped
Mrs. Dash to taste
1/2 tsp. thyme
combine in large soup pot. cook one hour or until potatoes are tender.
here are some other recipes that look like how i usually make vegetable soup.
CROCKPOT ITALIAN VEGETABLE SOUP
1 can corn
1 can Italian zucchini squash
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
2-3 diced potatoes
1-2 lbs. hamburger
2 tbsp. oregano leaves
A pinch basil leaves
Couple shakes garlic salt
3 bay leaves
Brown hamburger. Drain well. Add all ingredients in crock pot. Cook on low 6- 8 hours. Recipe doubles nicely for family serving.

ITALIAN VEGETABLE SOUP
1 lb. ground beef
1 c. diced onion
1 c. sliced celery
1 c. sliced carrots
2 cloves garlic (minced)
1 can (16 oz.) tomatoes
1 can (15 oz.) tomato sauce
1 can (15 oz.) red kidney beans
(undrained)
2 c. shredded cabbage
1 c. green beans
1/2 c. sm. elbow macaroni
2 c. water
5 tsp. beef bouillon granules
1 tbsp. dried parsley flakes
1 tsp. salt
1/2 tsp. oregano
1/2 tsp. sweet basil
1/4 tsp. black pepper
Brown beef in large kettle; drain. Add all ingredients except cabbage, green beans and macaroni. Bring to a boil. Lower heat; cover and simmer 20 minutes. Add cabbage, green beans and macaroni; bring to a boil and simmer until vegetables are tender. One serving equals 1 protein, 1 bread and 152 calories. Yield 12 servings.

EASY "HOMEMADE" VEGETABLE SOUP
Brown 1 pound ground chuck. Drain in colander and rinse with hot water. Put in large pot with 1/2 jar Prego, 1 jar water, 2 cans large cut vegetables, undrained. Add other canned or frozen vegetables, if desired (corn, beans, peas, etc. and some dehydrated onion). Add black pepper to taste. When this mixture comes to a boil, add about 1/2 cup elbow macaroni. By the time the macaroni is tender, you will have a pot of "homemade" soup.

OLD FASHIONED VEGETABLE SOUP
1 lb. ground beef
1 c. chopped onion
1 c. diced raw potatoes
1 c. sliced carrots
1 c. sliced celery, cut coarsely
5 c. water
1 tbsp. salt
1/4 tsp. basil, crushed
1/4 tsp. thyme, crushed
1 bay leaf
1/4 tsp. pepper
2 tbsp. instant beef bouillon granules
1 can (7 oz.) whole kernel corn,
undrained
1 can (8 1/2 oz.) diagonal-cut green
beans, undrained
1 can (8 1/2 oz.) sm. early peas,
undrained
In large Dutch oven or soup pot, cook ground beef and onion until meat is slightly browned; drain. Add remaining ingredients, except corn, beans and peas. Simmer 30 minutes or until raw vegetables are tender. Add canned vegetables; continue heating 5 minutes. Yield: 11 cups.