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All-In-One-Pot-Soup

All-In-One-Pot-Soup

All-In-One-Pot-Soup
All-In-One-Pot-Soup
All-In-One-Pot-Soup
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All-In-One-Pot-Soup
Ingredients
  • 4 qts. Broth (beef, chicken or veggie broth)
  • 1 gallon water
  • 1 (16-oz.) container chopped onion mix
  • 1 lb. bag waffle cut or baby cut carrots
  • 4 medium turnips, peeled and cubed
  • 4 medium yams, cubed
  • 1 lb. container cubed butternut squash
  • 1 lb. bag frozen lima beans
  • 2 lb. bag frozen mixed veggies
  • 2 lb. bag cole slaw (I like to use the one that has red cabbage, white cabbage and shredded carrots)
  • 8-10 medium red potatoes, cubed, optional
  • 2 (15-oz.) cans diced tomatoes and liquid
  • 2-3 lbs. stew meat, seasoned, optional
  • 2 lbs. chicken tenders, cut into pieces, seasoned, optional
  • 3 bay leaves
  • Salt, red/black pepper, garlic powder
  • 3 cans condensed tomato soup
  • 2 cans condensed cream of mushroom or celery soup
  • 1 (16-oz.) bag medium egg noodles
Instructions
  1. In a very large stock or gumbo pot, pour all the broth in.
  2. Add all the veggies, meat and chicken. Mix well.
  3. Add the 1 gallon of water or more to have the mixture covered by 4-6 inches of water.
  4. Add the soups and mix well. Season.
  5. Let simmer until all veggies are tender.
  6. Add the noodles and cook until done.
  7. Taste for seasoning. Serve or put into containers and freeze.
 

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