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
OLD FASHIONED VEGETABLE BEEF SOUP
Steps:
- Heat butter in a dutch oven or large pot over high heat. Add stew meat and sear so that outside edges are brown, turning over as needed to brown all sides of the meat. Add diced onion to saute while searing the beef. Continually stir onions to prevent sticking. Cook for about 3 minutes total.*If finishing in a slow cooker, transfer both onions and beef to your crockpot set on low once fully seared.
- Add mixed vegetables, cubed potatoes (I leave the skin on like my grandma did for extra vitamins and flavor but you can peel them if you prefer), diced tomatoes, beef broth, beef bullion, Worcestershire sauce, and bay leaves.
- Bring to a boil then reduce heat to a low boil. Cook for 20 minutes or until potatoes are soft all the way through. Add salt and pepper to taste before serving.*If using a crockpot, cook for 1 hour on high (or 2 hours on low). Check potatoes to be sure they are fully cooked through, then serve.
Nutrition Facts : ServingSize 1 cup, Calories 304 kcal, Carbohydrate 25 g, Protein 31 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 78 mg, Sodium 700 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 4 g
EASY HOMEMADE VEGETABLE SOUP
This hearty vegetable soup recipe is healthy, easy to make, and tastes fantastic. It's also vegan when a vegetable broth is used! Since vegetables vary by seasonality, feel free to swap or add different vegetables for the ones listed below. Kale or spinach, for example, is an excellent substitute for cabbage.
Provided by Adam and Joanne Gallagher
Categories Soup, Entree
Time 40m
Yield Makes about 8 cups of soup or 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat the oil in a stockpot pot or Dutch oven over medium heat. Add the onions, carrots, celery, and tomato paste. Cook, stirring often until the vegetables have softened and the onions are translucent; 8 to 10 minutes.
- Add the garlic, fennel, black pepper, 1/2 teaspoon of salt, and the red pepper flakes. Cook, while stirring, for one minute.
- Pour in the canned tomatoes and their juices as well as the stock/broth.
- Add the potatoes, cabbage, and bay leaves. Raise the heat to medium-high and bring the soup to a boil. Partially cover the pot with a lid, and then reduce the heat to maintain a low simmer.
- Simmer for 20 minutes or until the potatoes, and other vegetables are tender. Add the frozen peas and cook for five more minutes.
- Remove the pot from the heat and remove the bay leaves. Stir in the cider vinegar (or lemon juice). Taste and season with more salt, pepper or vinegar. Serve.
Nutrition Facts : ServingSize 1 cup, Calories 137, Fat 5.7g, SaturatedFat 0.8g, Cholesterol 0mg, Sodium 677.5mg, Carbohydrate 20.3g, Fiber 4.9g, Sugar 7.5g, Protein 3.2g
HOMEMADE VEGETABLE SOUP
This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.
Provided by John Williams
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h55m
Yield 8
Number Of Ingredients 15
Steps:
- Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 32.6 g, Cholesterol 2.8 mg, Fat 0.9 g, Fiber 7.9 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 866.6 mg, Sugar 7.5 g
MY MOMMA'S EASY HOMEMADE VEGGIE SOUP
This is my mom's vegetable soup recipe. It's really good, and it's very easy! It combines ground beef with lots of potatoes and mixed vegetables in a tomato base. Enjoy! Enjoy!
Provided by STEPHANIEB
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h50m
Yield 10
Number Of Ingredients 9
Steps:
- Place the ground beef in a large skillet over medium high heat. Saute for 10 to 15 minutes, or until browned and crumbly; set aside.
- In a large pot over high heat, combine the potatoes with water to cover and cook for 20 minutes, or until potatoes are almost tender.
- Add the mixed vegetables, onion, cabbage, tomato sauce, reserved ground beef and ground black pepper.
- Bring to a boil, reduce heat to low and simmer for 1 1/2 to 2 hours. Season with salt to taste.
Nutrition Facts : Calories 603.3 calories, Carbohydrate 39.5 g, Cholesterol 115.8 mg, Fat 36.8 g, Fiber 10.8 g, Protein 28.6 g, SaturatedFat 14.8 g, Sodium 700.9 mg, Sugar 3.7 g
MAMA'S HOMEMADE BEEF & VEGETABLE SOUP
One of the first times I made this it was for my in-laws. My MIL raved over it and asks for me to cook it almost every time she visits. It is an old, old recipe. My DH and I have been married 25 years this month and I have made it every winter. Even when we lived in Orlando and didn't really have winters I still made it in January or February. Everyone really likes it, except my son David. He is a real meat an potatoes kind of guy. I hope you'll enjoy it as much as we do. This is super easy, but a bit time consuming. I find it is worth the time because it makes a huge pot of soup and is so delicious that everyone (almost) likes it. Note that the prep time includes searing the stew meat, which I actually skip. My mother will not eat it unless it has been seared. The rest of the recipe is just adding ingredients. Simple and delicious.
Provided by msbelle
Categories One Dish Meal
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- In a large dutch oven, sear beef stew meat till almost burned so that the meat has a better flavor. You may need to do this in batches.
- When meat is seared, cover it in the same pot with water.
- Add chopped onion and seasonings including boullion cubes.
- Bring this to a boil. Lower heat to simmer for one and one half to two hours. This makes the meat fall apart tender.
- Add frozen, mixed vegetables and bring back to a boil.
- Note: I (Mama,too) add ketchup at this point to add flavor and thicken the broth just a bit. Add however much you feel like, however, She made a note on my recipe stating "ketchup very important for flavor".
- Cook approximately 1 hour or until vegetables are done to your desire.
Nutrition Facts : Calories 267.2, Fat 11.9, SaturatedFat 4.6, Cholesterol 38.1, Sodium 1228.2, Carbohydrate 27.4, Fiber 6.7, Sugar 6.8, Protein 15.8
MY MOM'S OLD-FASHIONED VEGETABLE BEEF SOUP
My Mom's Old-Fashioned Vegetable Beef Soup is one of my all-time favorite soup recipes. It's super simple homemade soup recipe and makes enough to freeze!
Categories Dinner
Time 11h
Number Of Ingredients 11
Steps:
- Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
- In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
- Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
- Bring to a boil, lower the heat, cover and simmer for about an hour.
- Add water as desired while it cooks.
Nutrition Facts : Calories 240 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 14 milligrams cholesterol, Fat 4 grams fat, Fiber 5 grams fiber, Protein 11 grams protein, ServingSize 2 cups, Sodium 1205 milligrams sodium, Sugar 12 grams sugar
MY MOMMA'S EASY HOMEMADE VEGGIE SOUP
This is my mom's vegetable soup recipe. It's really good, and it's very easy! It combines ground beef with lots of potatoes and mixed vegetables in a tomato base. Enjoy! Enjoy!
Provided by Stephanie Benningfield
Categories Vegetable Soup
Time 2h50m
Yield 10
Number Of Ingredients 9
Steps:
- Place the ground beef in a large skillet over medium high heat. Saute for 10 to 15 minutes, or until browned and crumbly; set aside.
- In a large pot over high heat, combine the potatoes with water to cover and cook for 20 minutes, or until potatoes are almost tender.
- Add the mixed vegetables, onion, cabbage, tomato sauce, reserved ground beef and ground black pepper.
- Bring to a boil, reduce heat to low and simmer for 1 1/2 to 2 hours. Season with salt to taste.
Nutrition Facts : Calories 603.3 calories, Carbohydrate 39.5 g, Cholesterol 115.8 mg, Fat 36.8 g, Fiber 10.8 g, Protein 28.6 g, SaturatedFat 14.8 g, Sodium 700.9 mg, Sugar 3.7 g
MY MOMMA'S EASY HOMEMADE VEGGIE SOUP
This is my mom's vegetable soup recipe. It's really good, and it's very easy! It combines ground beef with lots of potatoes and mixed vegetables in a tomato base. Enjoy! Enjoy!
Provided by Stephanie Benningfield
Categories Vegetable Soup
Time 2h50m
Yield 10
Number Of Ingredients 9
Steps:
- Place the ground beef in a large skillet over medium high heat. Saute for 10 to 15 minutes, or until browned and crumbly; set aside.
- In a large pot over high heat, combine the potatoes with water to cover and cook for 20 minutes, or until potatoes are almost tender.
- Add the mixed vegetables, onion, cabbage, tomato sauce, reserved ground beef and ground black pepper.
- Bring to a boil, reduce heat to low and simmer for 1 1/2 to 2 hours. Season with salt to taste.
Nutrition Facts : Calories 603.3 calories, Carbohydrate 39.5 g, Cholesterol 115.8 mg, Fat 36.8 g, Fiber 10.8 g, Protein 28.6 g, SaturatedFat 14.8 g, Sodium 700.9 mg, Sugar 3.7 g
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