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Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 87.0
  • Total Fat: 0.7 g
  • Cholesterol: 6.2 mg
  • Sodium: 326.8 mg
  • Total Carbs: 14.3 g
  • Dietary Fiber: 3.0 g
  • Protein: 5.1 g

View full nutritional breakdown of Quick and Easy Comfort Soup calories by ingredient
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Quick and Easy Comfort Soup

Submitted by: TANYAHEARN

Introduction

I like to make this soup when I know that I will not have alot of time to devote to dinner. I use canned veggies for convience. I drain all the juice from the vegetables and gently rinse them off in the sink using a stainer. The spices are just a starting point as my family tends to like more spices in our food and I usually season to taste. You can subsitute ground turkey or chicken and it still tastes great. We love to serve this with a slice of cornbread. This is great in the cold months and it freezes nicely. I usually make up a large batch like this and freeze half of it for a super quick meal in a jiffy. I like to make this soup when I know that I will not have alot of time to devote to dinner. I use canned veggies for convience. I drain all the juice from the vegetables and gently rinse them off in the sink using a stainer. The spices are just a starting point as my family tends to like more spices in our food and I usually season to taste. You can subsitute ground turkey or chicken and it still tastes great. We love to serve this with a slice of cornbread. This is great in the cold months and it freezes nicely. I usually make up a large batch like this and freeze half of it for a super quick meal in a jiffy.
Number of Servings: 25

Ingredients

    2 28 oz cans crushed/diced tomatoes
    1 15oz can sweet peas
    2 14.5 oz cans no salt added green beans
    2 15.25 oz cans sweet golden corn
    2 15 oz cans whole potatoes
    10 oz. round steak, cut into small pieces
    28oz tap water
    garlic, oregano, rosemary, black pepper to taste

Directions

In a large stock pot add 2 28 oz cans of crushed or diced tomatoes and add 28 oz of tap water. Drain liquid from all other veggies (peas, corn, carrots (if desired), green beans) and rinse vegetables with water (I do this in hopes of removing some of the processed salt). Remove all marbleing from round steak and chop into small bite sized pieces and add to veggie mix. Measure and add all spices to soup mixture. Cook on low for 1 hr or until meat is fork tender and soup is heated throughout.

Can be made vegaterian by ommiting the meat.

Makes apx. 25 8oz servings.

Number of Servings: 25

Recipe submitted by SparkPeople user TANYAHEARN.






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