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Spinach Noodle Soup Recipe

Ingredients

5 large russet potatoes, diced

3 carrots, thinly sliced

1 onion, sliced

3 tablespoons butter

1 1/2 cups canned tomato soup

1 (14.5 ounce) can whole peeled carrots, drained, and chopped

2 stalks celery, torn into shreds

1 green bell pepper, chopped

salt and pepper to taste

Directions

Preheat oven to 350. Drop boiling potatoes and carrots into a large pot over simmering water. Cook for 10 minutes, until tender. Drain, reserving about 1 cup.

Whisk all remaining 2 tablespoons butter, tomato soup and carrots with big cubes of celery, stirring to prevent scorching outside. Heat milk/water/skim milk until creamy and will not bubble or stick. Drain/convert soup/corn to liquid, and add other vegetable juices as needed, above. Bring to a boil, then reduce heat and simmer, covered, for approximately 5 minutes, stirring occasionally.

Put a cup over cold water, add juice and cook for another 10 minutes, stirring occasionally, until thickened.