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
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
MOM'S VEGETABLE SOUP
Feel free to "tweek" as you wish. Add pasta or other ingredients. I've added chopped cabbage and it came out pretty good! Mac or rice is another good addition- just be sure not to add too much. Try adding different Mrs. Dash seasonings. My favorites are Table Blend and Garlic and Herb. Don't forget, when you do...
Provided by Vergie Montgomery
Categories Other Soups
Number Of Ingredients 15
Steps:
- 1. Place meat in a large stock pot or Dutch oven. If using stew beef, brown meat first in a small amount of cooking oil. Add enough water to cover meat by at least 2 inches. Add seasonings. Cover and bring to boil; lower heat to medium low. Cook stew beef and neck bones approximately ½ - 1 hour (meat should be just fork tender); ox tails will need to be cooked a whole lot longer, approximately 2-3 hours until tender; add water as necessary.
- 2. Stir in tomato paste until dissolved. Add all other ingredients. Cover and return to boil. Reduce heat to medium-low; cook another ½ hour or until all vegetables are done.
- 3. Add more seasoning to your taste if needed.
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
MOM'S TOMATO VEGETABLE SOUP
I developed this vegetable-based soup from a recipe my mom made when I was a child. Its robust down-home taste brings back wonderful memories of growing up on the farm.
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 18 servings (4-1/2 quarts).
Number Of Ingredients 14
Steps:
- In an 8-qt. soup kettle, place chicken, water, celery and onion. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken falls off the bones. , Strain broth and skim fat; return broth to kettle. Add the next eight ingredients. Debone chicken and cut into chunks; return to kettle. Bring to a boil. , Meanwhile, in a medium skillet, cook beef until no longer pink; drain and add to soup. Reduce heat; cover and simmer for 1 hour. Stir in corn; cook, uncovered, for 30 minutes, stirring occasionally.
Nutrition Facts : Calories 178 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 241mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges
MOM'S CABBAGE SOUP
Make and share this Mom's Cabbage Soup recipe from Food.com.
Provided by Sageca
Categories Vegetable
Time 1h50m
Yield 14 cups
Number Of Ingredients 12
Steps:
- Heat oil over medium heat; add onion, shallot and celery.
- Cook for 10 minutes.
- Add rest of ingredients; bring to a boil.
- Turn down heat to medium Low and let simmer for 1 hour.Taste to see if you want to add and more powder or seasoning.
- Add parsley and simmer a few minutes.
Nutrition Facts : Calories 40.1, Fat 1.3, SaturatedFat 0.1, Cholesterol 0.4, Sodium 862.6, Carbohydrate 6.5, Fiber 1.9, Sugar 2.8, Protein 1.5
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 GROUND BEEF AND VEGETABLE SOUP
From "One Pot Meals for People with Diabetes" This good, family-pleasing soup can be started in the a.m. and is ready to serve when you return home in the p.m. Since the ground beef and carrots must be browned before being added to the slow cooker, you may want to prepare them the night before, then refrigerate them until assembling all the ingredients the next morning.
Provided by ohgal
Time 5h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine the beef, carrots, and Italian herb seasoning in a 12-inch nonstick skillet over medium-high heat. Cook, stirring to break up the beef, until is is just cooked through, about 6 minutes.
- Put the cooked beef mixture in a 3-quart or larger slow cooker. Stir in the water, bouillon mixture, vegetable juice, onions bay leaves, sugar, 1/4 teaspoon garlic salt, pepper, and pasta. Stir in the frozen vegetable medley and green beans. (The liquid may not cover all the vegetables at this point.).
- Cover the cooker, and turn on the high setting for at least 30 and preferably 45 minutes. Turn to the low setting and cook for at least 5 hours and up to 10 hours. Thin the soup with a little hot water before serving, if desired. Taste and add more garlic salt, if desired.
- Discard the bay leaves as the soup is served.
Nutrition Facts : Calories 121.5, Fat 2, SaturatedFat 0.7, Cholesterol 17.6, Sodium 279.5, Carbohydrate 19.6, Fiber 3.2, Sugar 4.8, Protein 8.8
MOM'S VEGETABLE SOUP WITH CHICKEN OR BEEF(GERMAN GEMUSE SUPPE)
Nothing can beat a bowl of steaming hot soup to warm the soul! This hearty chicken (or beef) vegetable soup is especially welcome and satisfying on a cold winter's day, or if you're feeling a bit under the weather. Serve with a crusty French bread or rolls and fresh butter; would also be great topped with matzo/matzoh balls, freshly chopped dill, and fresh lemon slices. From my mother, who has been making this soup since time immemorial. Enjoy!
Provided by BecR2400
Categories Vegetable
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- To an 8 quart stock pot, add beef bone or chicken, water, bay leaf, onion chunks, and sprigs of parsley. Bring to a boil; cover, then simmer about 1 to 1 1/2 hours until beef or chicken is almost done.
- Remove meat bone or chicken to a plate and let cool enough to handle. Strip meat from the bones into chunks (discard bones), and set aside.
- Meanwhile add sliced carrots, leek, chopped celery with leaves, chicken bouillon cubes and pepper (do not add salt). Bring to a boil; cover and simmer 5 to 10 minutes.
- Add the potatoes and the chunks of meat from the cooled soupbone or the chicken; cover and simmer about 35 minutes longer.
- Add cauliflower rosettes, cover, and simmer for 10 minutes. Add chopped fresh parsley and remove from heat.
- Serve steaming hot with a crusty French bread or rolls and butter.
- Makes good leftovers (soup is great on day 1, but tastes even better on days 2-3), and freezes/reheats well.
- VARIATIONS: May add about 6 oz. frozen peas at same time as cauliflower (increase cooking time by about 5 minutes to compensate for the cold peas). I also sometimes add a cup or two of fresh sliced zucchini and/or green beans a few minutes after adding the cauliflower. Also good with sliced hot dogs or kielbasa sausage added during the last 5 minutes or so of cooking time (enough time to heat through).
Nutrition Facts : Calories 109.1, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.1, Sodium 187.5, Carbohydrate 24, Fiber 4.8, Sugar 4.8, Protein 3.9
MOM'S CABBAGE SOUP
On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
- Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
- Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
- For the crostini: Preheat your oven to 350 degrees F.
- Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
- Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.
MOM'S CHICKEN SOUP
The flavor of this soup is wonderful on a cold fall or winter day. Whenever I am feeling a little stuffy, I make this soup and I start to feel better.-Mary Beth Jung, Hendersonville, North Carolina
Provided by Taste of Home
Categories Lunch
Time 2h30m
Yield 10-12 servings.
Number Of Ingredients 10
Steps:
- Place the chicken, giblets, water, salt, onion, peppercorns, three celery ribs, all the celery leaves and three carrots in a soup kettle. Bring to a boil. Skim off the foam. Reduce heat to simmer; cover and cook for 2 hours or until meat is tender. Remove meat. Discard cooked vegetables and peppercorns. Strain stock if desired. , Chill stock, then skim fat. Dice remaining celery and carrots; add to the stock. Cook until the vegetables are tender. , Meanwhile, remove chicken from the bones and dice. Add chicken, cooked rice or noodles and parsley. Heat through. Stir in food coloring if desired.
Nutrition Facts : Calories 158 calories, Fat 6g fat (2g saturated fat), Cholesterol 36mg cholesterol, Sodium 651mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.
MOM'S CABBAGE VEGETABLE SOUP
Mom originally got this soup recipe from Weight Watcher's. But she added a lot of vegatables and everyone loved it. Here is her written version. Everytime she made it she varied it a little. So don't be afraid to change it to suit your tastes.
Provided by Kathie Carr
Categories Vegetable Soup
Time 35m
Number Of Ingredients 13
Steps:
- 1. In a large pot bring broth and tomato juice to a boil. Reduce heat to a simmer and add all ingredients, except zucchini. Simmer until all are done. Add zucchini and cook about 4-5 minutes longer. Serve hot.
- 2. Note: You can add broccoli, mushrooms, corn, potatoes, peas, use your imagination. This soup keeps well in the frig for several days. It can be frozen.
MOM'S BEEF VEGETABLE SOUP
I feel extra healthy when I make Mom's vegetable soup! It has low-fat cooked beef and loads of delicious vegetables--all in a delicious broth! Because I cook the beef the day before I make the soup, it is a two-day cooking process, but I usually cook enough beef to make the soup and have enough for 1 or 2 extra meals. Most...
Provided by Ruth Ann Vokac
Categories Vegetable Soup
Time 16h
Number Of Ingredients 19
Steps:
- 1. COOKING THE ROAST BEEF: Heat oven to 350 degrees.
- 2. Rub salt on the round beef roast. Put it in a Dutch oven. Add the dry onion soup mix and water.
- 3. Bake in oven for 1 hour. Turn the oven temperature to 300 degrees. Check water level periodically; it is important to maintain the original water level throughout the time the roast is in the oven--add water as needed.
- 4. Cook 2 more hours or until you can easily strip a piece of the beef with the grain of the beef.
- 5. Remove from the oven and let the roast cool in the pan until you can easily touch it. Refrigerate. Let any fat on the broth solidify.
- 6. Remove pan from the refrigerator, remove any congealed fat from the broth, and slice the meat against the grain into thin slices, discarding any fat on the roast. Reserve the broth for the soup.
- 7. Alternately, use this recipe for cooking the beef. https://www.justapinch.com/recipes/main-course/beef/italian-beef-12.html?r=1. I have been using Italian Beef for my vegetable soup, and I like the results.
- 8. Using the sliced meat, cut 2 cups into small pieces and set aside for the vegetable soup. Use the rest for another purpose: hot beef sandwiches, barbecue, hash, etc.
- 9. COOKING THE VEGETABLE SOUP: When you are ready to cook the soup, heat a soup pot or Dutch oven. Add oil and chopped onion. Sauté for 2-3 minutes. Add diced carrots. Sauté for 2-3 more minutes.
- 10. In a small pan, cook the diced celery in water until the celery is tender. (I like to cook the celery separately so that it or the other vegetables are not overcooked.) When the celery is tender, reserve it and its cooking water.
- 11. To the pot with cooked onions and carrots, add the reserved beef broth from the roast, dried parsley, and diced potatoes. Cover and cook for about 6-7 minutes until all the vegetables are tender.
- 12. Immediately, add the frozen corn and peas, stopping the cooking of the potatoes and carrots. Add the cooked celery and its water and the reserved diced beef roast to the soup pot.
- 13. Pour the can of stewed tomatoes into a blender and blend. Add the blended stewed tomatoes and the petite diced tomatoes to the soup pot.
- 14. Heat until all the ingredients are hot and the flavors blend, about 5-10 minutes. Taste and add salt if needed.
- 15. We like our vegetable soup served with shredded cheddar and oyster crackers.
- 16. Note: If you like more broth for your soup than cooking the beef yields, cook a package of onion soup mix in a good quality beef broth, and use as much as you like.
MOM'S VEGETABLE SOUP
Steps:
- Place soup meat in a large kettle. Put water in large Kettle and add the onion and celery. Then boil until meat is tender. You can then add your cabbage that has been sliced thin.
- As this softens in the stock add rutabaga and then add remaining ingredients (except barley). Cook over a low heat after it starts to boil. Stir often to prevent sticking.
- About 1/2 hour before serving add about 1/2 cup of barley. (I like barley so I use to my liking.)
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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
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