Simple Bake Oven Cake Recipe
| Servings: | 5 |
| Yield: | 4 to 6 servings |
Ingredients
- 2 ½ cups water
- 2 potatoes, peeled and cubed
- 1 tablespoon salt, or to taste
- 1 carrot, chopped
- 1 stalk celery, chopped
- ¼ onion, chopped
- 1 cube beef bouillon
- 1 tablespoon olive oil
- ½ cup frozen mixed vegetables
- 1 (10.75 ounce) can condensed cream of celery soup
- ¼ tablespoon dried parsley
- ½ teaspoon onion powder
- ground black pepper to taste
Instructions
- In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon. Mix together and cook until all vegetables are soft.
- Add cream of celery soup and season with parsley, onion powder and pepper. If you desire a thinner type of soup you may want to add 1/2 cup of water.
- Heat soup through, stirring occasionally, and serve.
Nutrition Facts
| Calories | 155 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 7 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 2059 mg |
| Sugars | 3 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I really liked this soup! I used fresh veggies instead of frozen and used chicken broth instead of water and ONLY 1 TSP of SALT!!! I think it was great and pretty easy!
I didn’t have all the ingredients so I improvised and it came out great.I used carrots, escallions and onions for my veggies.Instead of canned soup I used heavy cream with all purpose seasoning, onion powder and black pepper. I tasted so good I almost didn’t get any. The second time I doubled everything and still almost didn’t get any This one is definitely going into my favorites
This is certainly an okay recipe for jazzing up a can of cream soup. I added one can of water and used canned green beans instead of frozen veggies. I only used a few dashes of salt since the bouillon cube and canned soup are both very salty.
10.5.29 There’s one thing that I find odd about this recipe. It tells you to cook the potatoes until tender, then add and cook the veggies and bouillon cube until soft, but doesn’t tell you whether or not to drain the liquid that you have left in the pan. What you choose to do will affect the consistency of the soup, but you’ll need some liquid because a can of soup on its own won’t work. I ladled off some of the liquid in the pan but reserved it in case I needed to thin out the soup later. I just didn’t care for the cream of celery soup flavor in this. If I were to make again, I’d probably use cream of chicken soup. then use a chicken bouillon cube, maybe drain off most of the water, and add some chicken stock. I would rate it as 3 stars, my husband gave it 4, so I’ll give it the benefit of the doubt and rate it 4 stars. Doubtful I’ll make this one again.
My family liked this soup. For a faster meal prep, I chopped the carrots and celery in the food processor. I cooked the onions , celery and carrots as directed. I doubled the recipe and added 1/2 tsp. of thyme, 1 tsp. of garlic powder, and 1 tsp. of onion powder.
I made this with my students for our stone soup unit. We made a few adjustments, though. Instead of water and bouillon, we used a box of vegetable broth, doubled the potatoes, used cream of mushroom soup instead of cream of celery, deleted the olive oil, and added a bunch of seasonings (rosemary, thyme, garlic powder, onion powder, basil, and a touch of seasoning salt in addition to the parsley flakes (no additional salt). We put all of it into a crock-pot and cooked it for 6 hours on low, refrigerated overnight, then cooked again for4 hours on high. It was perfect! The parents we invited to eat with us loved it and said that it was much better than the soup we made last year! (I have students for multiple years). Thanks Ian for the base recipe that we could “doctor” up to meet our needs and taste delicious! We paired this with the Amazingly Easy Irish Soda Bread recipe for the meal.
No changes
Delicious
I thought this soup was great! It was easy, and also contains lots of healthy ingredients. I did add some fresh mushrooms and extra potatoes (I used baby creamers) to mine and doubled the recipe. As for people who thought it was tasteless or bland… I’m not quite sure how that could be with salt, beef bouillon, pepper, and onion salt. Both my husband and I enjoyed this soup on a chilly night… and we both decided it was a keeper.
We used an extra cup of water and an extra potato. We also added Chicken, Rosemary, and Thyme. Otherwise we followed the directions. Very good!
i added ham
I am appositely blown away by the taste of this soup! So rich and just wonderful. I didn’t find cream of celery soup so I relaxed it with cream of mushroom. I added fresh finely chopped parsley instead of dry (I like the fresh taste better). I also mashed the vegetables after they boiled (right before serving). This recipe is definitely a keeper!
It’s a good start but it lacks in the spice area. I added garlic powder, onion powder, old-bay all to taste. I all used butter to cook my onions and celery in and did not use the olive oil. The recipe was to small for 4 adults as the main dish. Had to double the recipe, plus I add one can of mushroom soup. I added the mushroom soup because I thought it tasted to like celery soup. will make it again but with these changes.
Great and made some changes – used cream of mushroom soup, used stalk from chicken bones rather than water, and as others have said used less salt as tin soup has so much already. After cooking veggies, I put them in the food processor and then reintroduced them into broth. Very creamy!!
This is a great soup. I used more carrots and near the end of cooking , I added chopped kale. My hubby loved it. Will make it again. I did use less salt.
BEST SOUP EVER! It was SO easy to make and it had everything in it that I love in a soup! I can’t wait to make this again.
Enjoyed it alot.
This soup was great, especially on a cold night like tonight. I did double the recipe to make sure we would have enough for leftovers for lunches this week, and I also omitted the salt. I figured between the cream of celery soup, and the beef bouillon, there was already enough salt, and it was. My oldest son doesn’t usually eat potatoes (except in French fry form) ate all of his bowl, and said that the soup was really good. This was so quick and easy that it would be a great meal for a light dinner during the week. I will be making this soup often I’m sure. Thanks for the recipe, Ian!
I thought this recipie was great i just did a few changes i cooked it in a slow cooker on low added crumbled bacon used cream of chicken soup and cooked the potatoes on the side added them a couple min before serving so all the stach wasnt in the broth my son and i loved it
This turned out amazing!!! I didn’t even have some of the items like for instance the beef bouillon, and it still turned out really good. Instead of boiling the potatoes I threw them in the microwave for 4mins each then cubed them up. It saved some time but still turned out the same. I must say for such an easy recipe, this is really good. Going in my recipe book for sure!
Easy and fast–a half hour soup that’s filling, tasty and satisfying. I recommend seasoning to taste after, instead of adding the tablespoon of salt in right off the bat. My edits: I had smallish Idaho potatoes so I used 3, and then used 3 cups of water so they were covered. I also added a can of creamed corn and used cream of mushroom soup instead since the store didn’t have cream of celery.