Tomato Vegetable Soup

Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat

"We are dedicated to cruelty-free living through a vegetarian - vegan lifestyle."   "Let no animal suffer or die that we may live!"

| Home Page | Recipes Table of Contents |

Tomato Vegetable Soup


1 - 4 lb. Cabbage
1-1/2 lbs. Onions
1 lb. Carrots
1 lb. Corn, frozen kernels
2 - 28oz. cans Crushed Tomatoes
2 tbsp. Oregano, dried
1 tbsp. Basil, dried
1 tsp. Rosemary, dried
Hot Pepper Sauce, to taste
(To enlarge the photo of the tomato vegetable soup, clink on the photo or link)


We make the tomato vegetable soup in a large soup pot (2 gal. minimum) on the stovetop. This recipe will make about 26 1-cup servings, but each of us usually eat several cups for a meal. It's also great for leftovers.

Begin by placing 4 cups of cold filtered or tap water in the soup pot with the crushed tomatoes and the seasonings, add the frozen corn, and heat to a simmering boil.

While the contents of the soup pot are heating, wash and clean the cabbage, and wash and peel the carrots and onions. Finely shred the veggies in a food processor, add to the soup pot, cover, and continue cooking on simmer until the veggies are tender.

Serve and enjoy with a large tossed salad.

Ingredients Information

Basil, Sweet Dried

Cabbage, Green


Corn, Frozen

Onions, Yellow

Oregano, Dried

Pepper Sauce - Hot Red


Tomatoes, Crushed
It makes everything taste better!

Utensils and Equipment Information

Food Processor


Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Pot, Large Stainless Steel

Spoon, Large Mixing