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Refrigerator Vegetable Soup

by Mary Sacks

Vegetable Soup with Tomato Recipe

The recipe comes from what was already in the refrigerator and pantry. Just add a good stock and you are ready to go!


  • 4 cups stock from RC No Added Golden Vegetable Base
  • 1 (28 oz.) can of peeled and crushed tomatoes
  • 2 large carrots, coarsely chopped
  • ½ cup frozen green beans
  • 1 stalk celery, thickly sliced
  • ⅓ cup frozen pearl onions
  • 2 cloves garlic, minced
  • 1 Tbsp. dried parsley
  • ¾ tsp. dried basil
  • 1 bay leaf
  • ½ cup macaroni, cooked
  • 1 (15 oz.) can kidney beans, drained
  • 3 small zucchinis, cubed


  • In a large saucepan or Dutch oven combine RC Vegetable stock, tomatoes, carrots, frozen green beans, celery, onions, garlic, parsley, basil, bay leaf and bring to a boil. Reduce heat. Cover and simmer 15 minutes.
  • Stir in macaroni, kidney beans, and zucchini. Bring soup back to a boil, and then reduce heat to a simmer. Cover and cook for 10 to 15 minutes. Remove bay leaf and serve.


  • 2 Quarts

Mary Sacks
Mary Sacks


Retired Certified Executive Chef and Educator

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