Growing up I never really liked vegetable soup, mainly because I didn't really like vegetables. But now that I'm older, and had really good vegetable soup a few times, I actually have started to like it. And even more surprisingly, I've even started to crave it. So when Doug mentioned that it sounded good to him too I decided that it was time I try my hand at this classic dish.
I found a recipe that sounded really good on Sweet Savory Southern and decided to run with it. The only changes I made to this recipe was to double it and add a half cup of water to get the consistency that I wanted. This was because I wanted a slightly thinner consistency, but you can add as much or as little as you want to hit your perfect consistency. Doubling this gave us the perfect amount for dinner and a few days of leftovers.
This soup is perfect for a nice cold day like the ones we've been having recently, so give it a try!
Source: Sweet Savory Southern
1/2 large white onion, finely chopped
2 Tbsp olive oil
1 28 oz can crushed tomatoes
8 oz beef broth
1 tsp oregano
1/2 tsp salt
1/2 tsp black pepper
1 tsp sugar
1/2 cup water
2 1/2-3 cups mixed vegetables I used 2 small bags of frozen peas, carrots, corn, and green beans
Heat olive oil in a large pot. Add chopped onion and cook for about 5 min. Add beef broth and canned tomatoes. Next add the mixed vegetables. Add seasonings and stir to combine. Add water to achieve desired consistency. Cover and simmer on low for about 35-45 min, stirring occasionally.
These are the directions for a single batch (except for the note about the vegetables). I doubled this.