The cooler days are upon us. Or at least they were here this weekend. And in our house that means soups and chilis will be here weekly.

Normally on Sunday’s I would post about What’s For Dinner – Menu for the Week, but with Amelia’s impending arrival in less than a week we have been very busy visiting with family and friends. And to be honest with you – I probably won’t have menus for the next couple of weeks because we will be flying by the seats of our pants trying to plan dinner.

The good news is I have a lot of freezer meals stored away. And this soup is one of them. I have to admit when I was little I used to love Campbell’s Vegetable Soup (especially the one that has the ABCs in them). A while back Mama made a version of this soup and even added barley to make it a little more hearty. So feel free to add that as well!

I love the base of this soup since it is tomato…which is funny because I used to not like tomato soup. And between tomato and french onion, this soup probably puts it in a 3 way tie. Just like my roasted vegetable salad, feel free to add vegetables of your choosing. I have a couple fresh veggies in the soup but also stuck to canned ones to keep it easy – I mean let’s be real I am about to be a mom of a newborn and toddler.

So choose between some canned, frozen, or fresh veggies and ladle up a bowl of this satisfying Vegetable Soup to enjoy!

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Vegetable Soup

Ingredients

• 2 tablespoons olive oil
• 1 cup diced yellow onion
• 1 orange bell pepper diced
• 2 cans of tomato soup
• 2 cans of water
• 1 - 14.5 oz. can of corn drained
• 1 - 14.5 oz. can of Italian green beans drained
• 1 - 14.5 oz. diced tomatoes undrained
• 1 - 14.5 oz. can of peas drained
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

• Heat olive oil in large stockpot over medium heat. Add onion and bell pepper, saute for 4-5 minutes.
• Pour in tomato soup and water. Then add the rest of the vegetables and seasonings.
• Cover and simmer on low for 30 minutes. Serve warm.

Notes

To freeze the soup: Let it cool to room temperature and pour into a freezer ziploc bag. Lay flat in freezer.

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