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Apple Barn Soup - Easy Vegetable Soup Recipe

Easy Vegetable Soup Recipe and Menu

Tips:

If you don’t have time to make cornbread or are out of crackers when serving soup, serve it with some of your favorite seasoned croutons.

It is so easy to make your own croutons. You can use any old, dried bread you want but tougher breads like French bread work best. This is a good way to use things like leftover hamburger buns, bagels or dinner rolls.

All croutons store well an airtight containers for a couple of weeks.

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Simple Croutons

None of these measurements need to be exact.

1/4 cup butter, melted
3 cups bread cubes
Garlic powder

Sprinkle garlic powder in butter to taste. Toss with bread cubes and bake at 350 degrees for about 15 minutes, until brown.

Variations:

  • Check out our Dining on a Dime Cookbook for Italian croutons with Parmesan cheese and Italian seasoning. Find it on page 161.
  • Toss bread with melted butter. Then sprinkle with Ranch Dressing mix.
  • You can use olive oil but it doesn’t have quite the flavor of butter.
  • Spread bread with softened butter first. Then cut into cubes and toss with other ingredients.
  • Make the croutons into bread crumbs. Peel and slice potatoes in half. Roll in butter, crumbs and sprinkle with salt and pepper. Bake at 350 degrees for about 1 hour until tender.

 

Cinnamon Croutons

Toss with butter, then cinnamon and sugar mix. Bake at 375 degrees for 10 minutes. Stir. Bake 10 more minutes.

These are so good when served with fruit salads, sliced fruit or puddings or crumbled up and sprinkle on top of yogurt, ice cream or applesauce. They’re also delicious on Butternut Squash soup.

 

Menu:

Apple Barn Soup*
Homemade Croutons or
Garlic Toast*
Banana Cake*

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Some of our readers are really good cooks so we try to post some of their delicious recipes every once in a while! This first one, Apple Barn Soup is an easy vegetable soup recipe that’s sure to please! Enjoy!

 

From: Sarah D.

You were looking for an easy vegetable soup recipe – The easiest way I get my family to enjoy vegetables is with soup.

Apple Barn Soup

2 packages of frozen mixed vegetables
1 package of frozen southern style hash browns (or peeled and chopped potatoes)
Any leftover meat you may have*
1 large bottle of V-8 type juice, hot and spicy
1 pkg. onion soup mix, optional for more flavor

*(I usually leave the meat out and we have a vegetarian soup night.)

I put this in the crock pot first thing in the morning on low and let it cook all day.

The kids love this easy vegetable soup recipe and it is cheap!! I can get all of the ingredients at the dollar store in our town. If you can’t find the hot and spicy V-8 juice, just add Tabasco or hot sauce to taste. Hope this helps!!! I serve this with crackers if I am really tired, or a pan of cornbread if I feel like making it. My family doesn’t even realize they are eating a meatless meal when I fix it. They call it “Apple Barn Soup.” because it reminds them of a vegetable soup served at the Apple Barn restaurant in Knoxville, Tennessee.

Note from Jill: This soup would be yummy with a little mozzarella cheese sprinkled on top, too. This recipe is a good one to use those handfuls of leftover veggies you have been keeping in the freezer.

 

Garlic Toast

Bread
Butter or Margarine, softened
Garlic powder
Parmesan cheese

Spread bread with butter. Sprinkle with garlic powder and cheese. Broil until golden.

 

Here’s another good recipe from the Dining on a Dime Cookbook. (Page 228)

Banana Cake

1/2 cup shortening
3/4 cup brown sugar, packed
1/2 cup white sugar
2 eggs
1 cup ripe bananas, (2-3 medium bananas), mashed
1 tsp. vanilla
2 cups flour
1 tsp baking soda
1 tsp. salt
1/2 cup buttermilk
1/2 cup nuts, chopped (optional)

Cream shortening and sugars. Add eggs, one at a time, beating well after each. Add bananas and vanilla. Combine flour, soda, salt and add to cream mixture, alternating with buttermilk. Stir in nuts. Pour into a greased 9×13 pan. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted into the center comes out clean. Frost with vanilla or caramel frosting.

 

Caramel Frosting

(From Dining on a Dime, page 242)

1/2 cup margarine or butter
1 cup brown sugar
1/4 cup milk
2 cups powdered sugar

Melt margarine over medium heat in a 2 quart saucepan. Add brown sugar and bring to boil, stirring constantly. Reduce heat to low and boil 2 minutes longer, still stirring. Add milk and heat to boiling. Remove from heat and cool. Slowly stir in powdered sugar. Place saucepan of frosting into bowl of very cold water and beat until smooth. If too stiff, add one teaspoon of milk at a time until smooth. Frosts one 9×13 cake.

 

photo by: sharontroy

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