Moms Super Powered Vegetable Soup Recipes

HOMEMADE VEGETABLE BEEF SOUP

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.

Provided by renee

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 5h55m

Yield 10

Number Of Ingredients 10

Homemade Vegetable Beef Soup image

Steps:

Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g

Ingredients

1 ½ pounds beef stew meat, cut into 1/2-inch cubes
2 (14 ounce) cans beef broth
1 (15 ounce) can green beans, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (14.5 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
¼ teaspoon garlic powder, or to taste
¼ tablespoon onion powder, or to taste
salt and ground black pepper, to taste

HEARTY VEGETABLE SOUP

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

Provided by Taste of Home

Categories Dinner Lunch

Time 1h45m

Yield 16 servings (4 quarts).

Number Of Ingredients 22

Hearty Vegetable Soup image

Steps:

In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Nutrition Facts : Calories 105 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 488mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

1 tablespoon olive oil
8 medium carrots, sliced
2 large onions, chopped
4 celery ribs, chopped
1 large green pepper, seeded and chopped
1 garlic clove, minced
2 cups chopped cabbage
2 cups frozen cut green beans (about 8 ounces)
2 cups frozen peas (about 8 ounces)
1 cup frozen corn (about 5 ounces)
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 bay leaf
2 teaspoons chicken bouillon granules
1-1/2 teaspoons dried parsley flakes
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/4 teaspoon pepper
4 cups water
1 can (28 ounces) diced tomatoes, undrained
2 cups V8 juice

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

Mom's Vegetable Soup image

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

Ingredients

1 cup cabbage
6 medium potatoes
3 medium onions
2 carrots
1 stalk celery
4 tablespoons margarine
3 -4 cups tomato juice

MOM'S VEGETABLE SOUP

Another one of mom's standards. I like to make this when fall starts to peak its head around the corner. It's a lot of food, though, so make sure you have a LARGE dutch oven available. This soup is tastier as leftovers, once the flavours have all melded together overnight!

Provided by getoutofmygalley

Categories Clear Soup

Time 6h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

Mom's Vegetable Soup image

Steps:

Bring beef and onion to a boil in a large Dutch oven. Turn down to medium low and cook for three hours, checking to add water if needed (enough to cover the meat).
Take out beef and allow to cool. Bring the stock up to a boil again, and add bouillon to taste. Add veggies and tomatoes/tomato soup. Return beef to soup and add cabbage. Once at a steady boil, turn down to low and cook an additional 3 hours.
30 minutes before serving, add pasta.

Nutrition Facts : Calories 77.7, Fat 0.6, SaturatedFat 0.1, Sodium 217.3, Carbohydrate 17.1, Fiber 4.3, Sugar 4.4, Protein 3.4

Ingredients

4 -5 beef short ribs
1 medium onion, chopped
1 (18 ounce) bag frozen mixed vegetables
1/4 head shredded green cabbage
1 (8 ounce) can diced tomatoes
1 (6 ounce) can tomato soup
beef bouillon
1/2 cup uncooked fusilli

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

Mom's Vegetable Soup image

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 :

Ingredients

1 beef chuck roast (3 to 4 pounds)
2 tablespoons vegetable oil
2-1/2 quarts water
3 cans (28 ounces each) diced tomatoes, undrained
10 celery ribs, chopped
6 large carrots, thinly sliced
3 large onions, chopped
3/4 cup medium pearl barley
2/3 cup cut fresh green beans (1/2-inch pieces)
1 can (15-1/4 ounces) whole kernel corn, drained
Salt and pepper to taste

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

Mom's Vegetable Soup With Chicken or Beef(German Gemuse Suppe) image

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

Ingredients

1 round beef bones (soup bone) or 1 whole chicken
8 cups water
1 bay leaf
1 onion, cut into 1/2-inch chunks
3 sprigs fresh parsley
4 -5 medium carrots, sliced
1 leek, chopped (white and light-green parts only)
2 -3 stalks celery, sliced (with leaves)
1 -2 chicken bouillon cube
ground black pepper (do not add any salt)
3 -4 medium potatoes, peeled and chopped into 1-inch chunks
1 medium cauliflower, broken into rosettes
1/2 cup fresh parsley, chopped

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

Mom's Vegetable Soup image

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

Ingredients

6 cups water
2 cups tomato juice
1/3 cup of coasely chopped onion
5 beef bouillon cubes
2 bay leaves
1 cup of diced celery
1 cup of sliced carrot
1 cup of diced potato
2 cups of chopped cabbage
1 cup green beans
salt and pepper

More about "moms super powered vegetable soup recipes"

CHICKEN VEGETABLE SOUP - THE SEASONED MOM

Web Jan 5, 2021 Gently stir to combine. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours (or until potatoes and other vegetables are …
From theseasonedmom.com
5/5 (6)
Total Time 1 hr
Category Dinner, Lunch
Calories 125 per serving

Melt butter in a large Dutch oven over medium heat. Add the carrots, onion and celery and cook, stirring frequently, until the onions are translucent – about 6-8 minutes. Add the garlic and tomato paste and cook, stirring constantly, for 1 more minute.
Stir in the chicken broth, rosemary, thyme, parsley, bay leaf, salt and pepper, mushrooms, potato, zucchini and tomatoes. Bring to a boil; reduce heat to low and simmer, uncovered, until the potato and vegetables are tender – about 20 minutes.
Stir in the peas, corn and chicken. Simmer for 5-10 more minutes, or until heated through. Discard bay leaf. Garnish with additional fresh herbs and serve immediately.

Moms Super Powered Vegetable Soup Recipes

HOMEMADE VEGETABLE BEEF SOUP

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.

HEARTY VEGETABLE SOUP

A friend gave me the idea to use V8 juice in vegetable soup because it provides more flavor. My best vegetable soup recipe is perfect to prepare on a crisp autumn afternoon. -Janice Steinmetz, Somers, Connecticut

MOM'S VEGETABLE SOUP

MOM'S VEGETABLE SOUP

Another one of mom's standards. I like to make this when fall starts to peak its head around the corner. It's a lot of food, though, so make sure you have a LARGE dutch oven available. This soup is tastier as leftovers, once the flavours have all melded together overnight!

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

MOM'S VEGETABLE SOUP WITH CHICKEN OR BEEF(GERMAN GEMUSE SUPPE)

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!

More about "moms super powered vegetable soup recipes"

CHICKEN VEGETABLE SOUP - THE SEASONED MOM

EASY VEGETABLE SOUP RECIPE - NATASHASKITCHEN.COM

SUPER GREEN VEGETABLE SOUP (VEGAN) - CROWDED KITCHEN

MOM'S VEGETABLE BARLEY SOUP - HOT ROD'S RECIPES

THE BEST INSTANT POT VEGETABLE SOUP RECIPE | A MIND …

60+ EASY SOUP RECIPES - THE SEASONED MOM

CRAZY EASY VEGETABLE SOUP - MOMSDISH

SUMMER VEGETABLE SOUP - THE SEASONED MOM

BEST VEGETABLE SOUP RECIPE - HOW TO MAKE VEGETABLE SOUP

CREAMY VEGETABLE SOUP - THE SEASONED MOM

EASY MINESTRONE SOUP {BETTER THAN OLIVE GARDEN!} - THE SEASONED …

MOM'S SUPER-POWERED VEGETABLE SOUP RECIPE ~ MENUIVA.COM

SIMPLE BUT PERFECT VEGETABLE SOUP - MINIMALIST BAKER RECIPES

MY MOM'S OLD-FASHIONED VEGETABLE BEEF SOUP - SMILE SANDWICH

MOM'S OLD-FASHIONED BEEF AND VEGGIE SOUP | RECIPELION.COM

POSTPARTUM RECOVERY SOUP RECIPES FOR THE NEW MOM

You'll also love

Related Search