OLD-FASHIONED VEGETABLE SOUP
This is a deli-style vegetable soup. Very simple but very yummy!
Provided by Shelly A.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.
Nutrition Facts : Calories 123.1 calories, Carbohydrate 11.4 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 2166.8 mg, Sugar 5.7 g
GRANDMA'S VEGETABLE SOUP
Mom made this soup when we were at home and it was my favorite. She just made it from whatever was left in the refrigerator at the end of the week. I have tweaked it a little but it is her basic recipe. It is still a favorite around our house.
Provided by Jeanne Benavidez
Categories Vegetable Soup
Time 1h30m
Number Of Ingredients 21
Steps:
- 1. In a large soup pot, place potatoes, onion, celery, tomatoes, chopped garlic and water or vegetable stock (enough to cover vegetables by 2 inches).
- 2. Add the soup spices to pot. Stir to combine.
- 3. Cover and bring soup to a boil over medium heat, stirring occasionally. Reduce heat to medium-low, cover and continue simmering.
- 4. While this is simmering, prepare ground beef by crumbling it into a large skillet, seasoning it with garlic salt and cumin and cooking until it is no longer pink. Drain off the excess fat and add the beef to the simmering pot. Cover and continue simmering.
- 5. After @ 30-45 minutes, add the mixed vegetables, okra, cabbage and macaroni to the soup pot. Add more vegetable broth if needed so you will have plenty of soup stock.
- 6. Lower the heat and cook until veggies and cabbage are tender and the macaroni is cooked but not mushy, @ 15-20 minutes.
GRAMMA'S VEGETABLE SOUP
Some recipes you can't just make a small batch of, and old-fashioned vegetable soup is one of them. You could portion it out and freeze some of it, but why do that when it gets better and better each time you reheat it!
Provided by Rhonda Sine @Kervee
Categories Beef
Number Of Ingredients 22
Steps:
- I do this the same way every time, in the order listed. Any other way and some veggies will overcook too much: In a large stock pot, heat oil over medium heat. Season roast with S & P, garlic & onion powders. Brown on both sides. Add enough water to just barely cover meat, probably about 4 cups. Add beef cubes, 1 per cup of water plus 2 more. Yes this seems strong but it will season the meat and won't be strong later. Bring to a boil, COVER and simmer on medium low til meat is getting ready to fall apart, probably at least an hour. Remove meat to a plate to cool. To broth, add onions, celery, cabbage and V8. Bring back to a boil, cover again and let simmer til cabbage is almost tender, probably about 45 minutes. Then add potatoes, carrots, green beans, lima beans, peas, beans and tomatoes, all with juices from the cans. Bring back to a boil, cover again and simmer about 15 minutes. While that is cooking, in a small saucepan cook your macaroni and rinse under cool water. Pinch up the meat on the plate into bite sized pieces. Check seasoning in the soup, you will probably need about 1 t. salt (at least) and 1/2 t. pepper. At this point it is probably getting thick, so make another few cups of beef broth (1c/1cube). Add in can of corn, with juice, meat, and drained macaroni,(these 3 always last so they don't overcook) stirring well. If it's thick, add in some broth and a few tablespoons of vegetable oil, again stirring well. Turn off heat and let rest for a few minutes. Stir well before serving. It should be orangish in color and have tiny little oil beads floating on top that makes it look sparkley. The next day to reheat leftovers, add in a couple more cups of broth as the veggies tend to soak up broth overnight in the fridge. A little more oil, a small can of tomato sauce, salt and pepper probably wouldn't hurt either.
GRANDMA NEELY'S FRIED PORK CHOP VEGETABLE SOUP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h13m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large pot over medium heat, melt butter and saute carrots, celery and onion until softened, about 6 minutes. Add the flour to the vegetables and blend well. Cook the flour until it achieves a slight blonde color. Next, stir in the tomato paste and allow to slightly cook, about 1 to 2 minutes. Pour in vegetable broth while stirring and bring soup to a boil. Reduce heat and add the can of diced tomatoes and the potatoes. Simmer until potatoes are cooked through, about 20 minutes.
- Meanwhile, preheat the peanut oil in an electric fryer or large pan fitted with deep-fry thermometer to 325 degrees F. In a large casserole dish, mix together flour, and season with salt and pepper. Dredge chops in flour mixture, patting excess off. Place chops, 2 at time, in fryer and cook until cooked through, about 6 minutes. Cool slightly and remove to a paper towel lined sheet tray.
- Add the cooked chops to soup and simmer another 30 minutes, or until the meat falls off the bone. During the last 10 minutes of cooking, add the corn, peas, and green beans. Ladle soup into individual bowls, top with a pork chop and sprinkle with parsley.
GRANDMA'S SLOW COOKER BEEF AND VEGETABLE SOUP
My grandma made this soup. She said it was something they made way back when, out of whatever they had available in their garden and shelves. It is a large dish (they were a family of 10), so have a big pot or slow cooker! I have halved it and honed it a little since most of us use a grocery now and don't have 8 kids.
Provided by Amanda Combs
Categories Vegetable Soup
Time 6h15m
Yield 6
Number Of Ingredients 14
Steps:
- Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours.
- Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
- Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.
Nutrition Facts : Calories 362.3 calories, Carbohydrate 45.6 g, Cholesterol 49.6 mg, Fat 10.8 g, Fiber 8.5 g, Protein 23.7 g, SaturatedFat 4 g, Sodium 1182 mg, Sugar 10.8 g
GRANDMA'S VEGETABLE SOUP
I used to love it when I went to visit my Grandma and Grandpa in Georgia. They made almost everything from scratch. This was one of my favorite dishes. Cooking time is approximate.
Provided by Icancook2
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef.
- Add all but rice and macaroni, do not drain.
- let cook until potatoes are medium soft.
- add rice and cook 10 minutes.
- add macaroni and let cook until tender.
GRANDMA'S VEGETABLE SOUP
Another one of my Grandmother's famous soups that she would serve to her customers in her restaurant.
Provided by litldarlin
Categories Stocks
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cover one blade roast and suet with water. Cook until tender.
- Add a few slices of onion and celery for flavor.
- Remove the meat.
- Add all your vegetables in chunks.
- Cook vegetables until tender. Add one large can of whole tomatoes.
- Then add the meat back into the soup.
- Cook 10-15 minutes longer or until vegetables are tender.
- Then serve and enjoy.
Nutrition Facts : Calories 390.5, Fat 22.5, SaturatedFat 9.1, Cholesterol 78.2, Sodium 116.4, Carbohydrate 23.1, Fiber 4.8, Sugar 5.8, Protein 24.2
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