Moms Easy And Nourishing Vegetable Soup Food
MOM'S HOMEMADE VEGETABLE SOUP
Make and share this Mom's Homemade Vegetable Soup recipe from Food.com.
Provided by sewingnancyl
Categories Corn
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Put first 4 ingredients into large soup pot and bring to boil. Turn down and simmer for 2 hours.
- Add veggies and simmer another 2 hours.
Nutrition Facts : Calories 293.7, Fat 7, SaturatedFat 2.6, Cholesterol 56.1, Sodium 510.2, Carbohydrate 38.8, Fiber 8, Sugar 11.8, Protein 25
MOM'S VEGETABLE SOUP
I make this vegetable-packed soup whenever we have a family get-together. It's been a favorite with us for a number of years.-Betty Van Kuiken, Oak Lawn, Illinois
Provided by Taste of Home
Categories Lunch
Time 3h40m
Yield 26 servings (6-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large soup kettle, brown the roast in oil. Add water; cover and simmer for 2-1/2 to 3 hours or until meat is tender. Drain; set roast aside. In the same kettle, combine the tomatoes, celery, carrots, onions, barley and beans. Cover and simmer for 50 minutes or until the barley is tender. Cut beef into 1/2-in. cubes; add to soup. Stir in corn, salt and pepper; heat through.
Nutrition Facts :
MOM'S EASY AND NOURISHING VEGETABLE SOUP
This easy vegetable soup is the perfect way to stay hydrated, improve digestion and get a dose of nutrients.
Provided by Daniela Modesto
Categories Soups
Time 10m
Number Of Ingredients 9
Steps:
- Add all ingredients to a large soup pot.
- Bring soup to a boil and reduce heat to low. Cook covered for 50 minutes.
- Add parsley in the last few minutes of cooking.
EASY HOMEMADE VEGETABLE SOUP
This is my own version of my mom's recipe, tweaked to suit my (and my husband's) taste. We prefer this tomato broth instead of adding beef broth, but I suppose that would work, too. You can also add fresh veggies- I used canned because I always have the right combination on hand. There's nothing better than coming home on a cold day and smelling this soup!
Provided by AmyMCGS
Categories Vegetable
Time 8h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place stew meat in bottom of crockpot, add dried onion and Mrs.
- Dash.
- Dump in the canned vegetables and tomato sauce, top with cilantro.
- Fill the crockpot the rest of the way with water.
- Cover and cook on low all day (8 hours or more).
Nutrition Facts : Calories 226.4, Fat 1.7, SaturatedFat 0.3, Sodium 890.6, Carbohydrate 49, Fiber 10.5, Sugar 14.9, Protein 9.2
MOM'S VEGETABLE SOUP
This is my mother's vegetable soup, slightly modified. I have left out the beef shank which is in the original recipe. Makes a heaping amount and gets better with time!
Provided by Laughing in the Kit
Categories Clear Soup
Time 3h
Yield 6-8 cups of soup, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Add water, tomato juice, onion, and seasonings to large pot.
- Cover pot with lid and simmer for 1.5 hours.
- Add other vegetables and simmer for another hour.
- Remove bay leaves before serving.
- Salt and pepper to taste.
Nutrition Facts : Calories 65.1, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.3, Sodium 765.3, Carbohydrate 14.3, Fiber 3, Sugar 6.2, Protein 2.6
MOM'S CROCK-POT VEGETABLE SOUP
This soup is great served with rolls. Add frozen mixed vegetables the last 2 hours *** must cook on high to get veg done
Provided by Candle Lover
Categories Easy
Time 8h15m
Yield 1 crockpot, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix all EXCEPT frozen vegetables .
- Slow cook on High for 8 hours (for a crock pot that heats faster use the Medium setting).
- Can add 1 1/2 Cups frozen mixed vegetable for the last 2 hours. It's great even without these.
Nutrition Facts : Calories 187.9, Fat 1.1, SaturatedFat 0.4, Cholesterol 0.5, Sodium 1145.9, Carbohydrate 40.4, Fiber 8, Sugar 5.7, Protein 6.9
MOM'S VEGETABLE SOUP
This recipe has been passed down through three generations in my family. It makes a very smooth, thick and tasty soup. Also is an added bonus, is very good for you and low in fat. You can vary the amount of magarine to suit your tastes. Good garnished with tabasco sauce. I always serve it with grilled cheese sandwiches but my husband also likes it with just cornbread.
Provided by Beth Gambrell
Categories Vegetable
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut all vegetables into slices and place in large pot with enough water to cover plus about 1 inch more.
- Season to taste with salt and pepper and add margerine.
- Cook slowly until tender, about 45 minutes to 1 hour then mash finely.
- Add tomato juice and salt to taste.
- Simmer slowly 15-30 minutes.
Nutrition Facts : Calories 215.6, Fat 6, SaturatedFat 1.1, Sodium 338.5, Carbohydrate 38.1, Fiber 5.2, Sugar 7.3, Protein 4.7
MOM'S SUPER-POWERED VEGETABLE SOUP
My mom devised this super-sized, hearty soup that's both healthy and flavorful, thanks to two pretty genius additions: pumpkin puree and coconut milk. It tastes way better than any veggie soup based on stock alone, and you can personalize it a million different ways with any vegetables and grains or beans you have on hand. I like to top it with hot sauce and crumbled corn tortilla chips for a little crunch.
Provided by Amanda Gryphon
Categories Vegetable
Time 1h
Yield 10 qts
Number Of Ingredients 18
Steps:
- In a large stock pot, saute onion, celery, carrot and garlic in coconut oil over medium heat until soft.
- Add vegetable stock, cabbage and salt and pepper, bring to a boil, then reduce heat and simmer about 15 minutes.
- Add any other vegetables you wish at this point, like broccoli, cauliflower, mushrooms (or turnips, potatoes, etc). Then add the pumpkin puree, bay leaves and thyme. Simmer around 20 minutes.
- Then add the beans (or lentils, rice or quinoa if you prefer) and the can of coconut milk and simmer another 15 minutes or until vegetables are tender. Season with more salt and pepper to taste.
- Top with hot sauce and crumbled tortilla chips if you like!
Nutrition Facts : Calories 248.6, Fat 11.3, SaturatedFat 9.4, Sodium 421.5, Carbohydrate 31.1, Fiber 8.8, Sugar 6.4, Protein 10.5
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