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Hot Dog Vegetable soup

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Hot Dog Vegetable Stew

This vegetable stew is loaded with hot dogs as well as veggies.

It's a hearty recipe your kids will enjoy and adults, too. Do

not be disheartened by the list of ingredients. This is really

easy and fast. Cut the hot dogs in fun shapes and use any small

pasta shapes that appeal to your children. Don't limit yourself

to the vegetables listed in the ingredients. This is a good time

to use any leftover veggies you have.


1 Tablespoon butter

1 Tablespoon olive oil

1 large onion, peeled, cut in half, and sliced

1 large rib of celery, diced

1 large carrot, peeled and diced

2 cloves garlic, finely-chopped

1 cup beer (may substitute extra chicken broth or white wine)

2 cans (about 14 ounces each) chicken broth or 3-1/2 cups

homemade chicken broth

1 can (about 14 ounces) Italian-style chopped tomatoes

1-1/2 cups tomato juice

1 Tablespoon kosher salt

1 cup small pasta (ditalini, baby shells, or your choice)

1/4 pound fresh green beans, sliced into 2-inch lengths

1/4 of a green bell pepper, diced

1 cup frozen sweet peas

1/2 cup frozen corn kernels

1 can (about 15 ounces) cooked black beans with liquid or about

1-1/2 cups homemade cooked black beans

8 hot dogs (beef, pork, chicken, or vegetable), cut into 2-inch

lengths (see Note)

1 teaspoon dried oregano, crushed

2 teaspoons chili powder

Heat a large stockpot or Dutch oven over medium heat. Add

butter, olive oil, onion, celery, and carrots. Gently saute

until onions are translucent, about 5 minutes.

Add garlic and stir-fry 1 minute longer. Carefully pour in beer.

Simmer until beer is reduced by half.

Add chicken broth, tomatoes, tomato juice, and salt. Bring to a

boil, then add pasta and green beans. Simmer at a low boil for 5

minutes. Add bell pepper, peas, corn, black beans with their

liquid, hot dogs, oregano, and chili powder. Return to a boil,

reduce heat, and simmer another 10 minutes before serving.

Yield: 8 to 10 servings

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Contributed by Edit

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