Mimis Vegetable Soup Food

MIMI'S VEGETABLE SOUP

Mimi's Vegetable Soup image

This is one of my all time favorites - my mom's (Mimi's) recipe for vegetable soup. What I like about this recipe is you can add a variety of fresh seasonal vegetables in addition to the "standards". And you can use canned or frozen vegetables as well. Personnally, I like fresh organic vegetables in this soup, but I've also used the canned for convenience, and the added liquid from the canned veggies adds some more flavor. I've tried this in my crock pot, but I like cooking it better on the stove - no sticking to the bottom that way. This recipe makes a pretty big pot of soup, so eat some now and freeze some for later. Add additional liquid as necessary to get the consistency you like for your soup. Enjoy!

Provided by kitty.rock

Categories Stocks

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 22

Ingredients

2 lbs lean stewing beef
2 cups water or 2 cups prepared broth
1 medium onion, chopped
3 celery ribs, finely chopped
1 1/2 tablespoons dried parsley or 3 tablespoons chopped fresh parsley
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 (26 ounce) can campbell's tomato soup
1 large turnip, peeled and cubed
1 (8 ounce) package baby peeled carrots, chopped
6 medium red potatoes, peeled and cubed
1 (8 ounce) can corn, with liqid
1 (8 ounce) can peas, with liquid
1 (8 ounce) can green beans, with liquid
1 (8 ounce) can wax beans, with liquid
1 (8 ounce) can baby lima beans, with liquid
1 (28 ounce) can stewed tomatoes
1/3 head cabbage, sliced
1 cup washed baby spinach leaves
1 (15 ounce) can cannellini beans (white kidney beans)
1 cup okra, sliced
1 cup zucchini, cubed

Steps:

In a large stock pot, add 2 cups liquid (water or broth) and stew beef. Bring to a boil and remove any foam from the water. Cook 5-10 minutes.
Add onion, celery, salt, pepper, and parsley.
Add tomato soup. Fill soup can with water and add to pot.
Cook on medium heat for approximately 30 minutes.
Add the raw vegetables next - turnips, potatoes, carrots, etc., and bring pot to boil.
Cook over medium low heat until raw vegetables are tender, about 45 - 60 minutes. Stir occasionally and test doneness of vegetables with fork.
Add other canned or frozen vegetables last; cook until thoroughly heated.
Serve with grilled cheese or a green salad.

Nutrition Facts : Calories 514.2, Fat 12.1, SaturatedFat 4.5, Cholesterol 52.6, Sodium 783.9, Carbohydrate 72.3, Fiber 14, Sugar 17.5, Protein 33.3

MIMI'S EXCELLENT CHEESY VEGETABLES

Mimi's Excellent Cheesy Vegetables image

This recipe came from my mother-in-law. It was the best way to get her kids to eat their vegetables. Now my sister-in-law and I take turns making this for every holiday meal.

Provided by Busy Mom 628

Categories Cheese

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 6

Ingredients

1 medium onion, chopped
1 clove garlic, chopped
1 tablespoon butter or 1 tablespoon margarine
1 (10 1/2 ounce) can condensed golden mushroom soup
1 (6 ounce) jar Cheez Whiz
2 (16 ounce) packages frozen vegetables (I like broccoli or broccoli cauliflower carrot mix)

Steps:

Sauté onion and garlic in butter.
Add soup and cheez whiz.
Cook until cheez whiz melts.
Pour vegetables into a 9x13 oven dish or baking pan.
Pour Cheez/soup mixture over top of vegetables.
Cook at 350F for about 20 minutes or until heated thoroughly.

MIMI'S SMOKED SALMON CHOWDER

Mimi's Smoked Salmon Chowder image

My sister made this recipe when we were camping in a rustic cabin on the Strait of Juan de Fuca running between Vancouver Island and Washington's Olympic peninsula. It's very, very warming and delicious.

Provided by hils

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h40m

Yield 8

Number Of Ingredients 19

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, chopped
½ cup chopped celery
½ cup all-purpose flour
6 cups chicken broth or vegetable broth
1 pound potatoes - peeled and cubed
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 teaspoon dried thyme
½ teaspoon paprika
8 ounces smoked salmon, cut into 1/2 inch pieces
¼ cup white wine
1 tablespoon fresh lemon juice
¼ teaspoon hot sauce
1 teaspoon salt
1 teaspoon fresh-ground black pepper
1 cup half and half

Steps:

In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and simmer for 15 minutes.
Stir in the salmon, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 10 minutes.
Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 20.5 g, Cholesterol 25.3 mg, Fat 9.5 g, Fiber 2.2 g, Protein 8.5 g, SaturatedFat 4.5 g, Sodium 561.5 mg, Sugar 1.7 g

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Mimis Vegetable Soup Food

MIMI'S VEGETABLE SOUP

MIMI'S EXCELLENT CHEESY VEGETABLES

This recipe came from my mother-in-law. It was the best way to get her kids to eat their vegetables. Now my sister-in-law and I take turns making this for every holiday meal.

MIMI'S SMOKED SALMON CHOWDER

My sister made this recipe when we were camping in a rustic cabin on the Strait of Juan de Fuca running between Vancouver Island and Washington's Olympic peninsula. It's very, very warming and delicious.

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