Minute Tomato Soup
From: Jo, Longueuil, Quebec, Canada
Comments: Very good and quick to prepare. Even better if you add leftover roast beef cubes; use any desired vegetables.
Servings: 4
IngredientsPreparation
  • 1 onion, chopped
  • 1 large carrot, chopped
  • 2 celery stalks, chopped
  • 1 potato, finely diced
  • 1 [12-ounce / 340-mL] can corn kernels, drained
  • 1 [10-ounce / 284-mL] can tomato soup
  • 1 [10-ounce / 284-mL] can beef consomme
  • 2 [10-ounce / 284-mL] cans water
  • Salt and pepper, to taste
  • Fine herbs, to taste
  • Oregano, to taste
  • 1 bay leaf
  • A little crushed chiles or Tabasco sauce
  • Small soup noodles, to taste
  • Into a casserole, brown together chopped onion, carrot and celery, potato dices and corn kernels for a few minutes.
  • Stir in tomato soup concentrate, beef consomme concentrate and water.
  • Mix in salt, pepper, fine herbs, oregano, bay leaf and crushed chiles or Tabasco sauce.
  • Simmer for 15 to 20 minutes.
  • Stir in soup noodles.
  • Simmer for approximately 8 to 10 minutes more.
  • Remove bay leaf, and serve.