Does anyone have a good vegetable soup recipe like that served at Cracker Barrel?

Answer 1

VEGETABLE SOUP (LIKE CRACKER BARREL)
Makes 22 servings (10 1/4 oz each)

You may want to halve the ingredients to make a smaller batch for at home.

1 gallon water
20 oz Frozen corn
20 oz Frozen green peas
20 oz Frozen baby lima beans
14 oz Tomato Juice
1 lb. Idaho Baking Potatoes, peeled and diced into large peices
1 lb canned green beans, drained
6 1/2 cups (1/2 of a #10 can) diced tomatoes
5 oz beef base (not boullion)
4 oz chopped onion
4 oz chopped celery
1 oz frozen diced green peppers

Put all the ingredients into a pot and cook covered at a rapid simmer for 1/2 hour.

Uncover and cook at a rapid simmer for 1/2 hour more.

Answer 2

Cracker Barrel Vegetable Soup Recipe

Answer 3

Cracker Barrel Vegetable Soup

Answer 4

This Site Might Help You.

RE:
Does anyone have a good vegetable soup recipe like that served at Cracker Barrel?

Answer 5

For the best answers, search on this site https://shorturl.im/S7m4T

Oriental Beef Noodle Soup 3 oz. bean thread noodles 5 C. chicken broth 2 T. vegetable oil 1/2 lb. flank steak cut into 1/8 inch thick slices 4 green onions cut in 1/2 inch pieces 3 T. grated fresh ginger 4 large bok choy stem cut into 1/2 inch pieces, leaves shredded 2 T. soy sauce 1 T. sesame oil Place noodles in bowl. Cover with boiling water and set aside for 15 minutes. Bring stock to a boil in a medium saucepan. Reduce heat and keep warm. In a skillet or wok, add oil. Add the beef, ginger and 1/2 of the onions. Stir fry for about 4 minutes. Add the bok choy and cook for 1 minute. Add back to the stock. Add the sesame oil and soy sauce to the broth. Taste and adjust seasonings, if necessary. Drain noodles and divide among 4 bowls. Ladle the hot soup over the noodles and add the remaining green onion. Serve immediately.

Answer 6

OLD FASHIONED CHICKEN NOODLE SOUP 16 oz. pkg. frozen egg noodles 1 1/2 lbs. chicken breast or 2 c. (2 - 5 oz. cans) deboned chicken 5-7 chicken bouillon cubes 2 tsp. minced onions 1 1/4 tsp. parsley flakes 1/2 stick butter 1. In a large saucepan place chicken, 2 1/2 quarts water, onion and parsley. Bring to a boil. Add bouillon cubes and dissolve. 2. Drop in noodles, stirring to separate. 3. Add 1/2 stick butter and stir well. 4. Simmer 50 minutes, if using fresh chicken and 20 minutes if canned. Serves 8. ( I add a few frozen peas, and carrots to mines and dry noodles)

Answer 7

Both are good for you, each fruit/vegetable has different vitamins. Thus as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 8

Try going to
topsecretrecipes.com
they might have some of their recipes you never know till U look.Good Luck

Answer 9

try http://recipescorner.blogspot.com/