Moms Vegetable Soup Recipes

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.

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.

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.

Steps:

• - Cook meat and drain.
• - Cook potatoes and drain (must cook separately to prevent starch in soup).
• - Add meat, potatoes, and undrained vegetables to stock pot.
• - Add tomato paste with water.
• - Add seasonings (and anything else that is optional).
• - Add bay leaves.
• - Cook in stock pot on low-medium heat for 30 minutes to 1 hour.

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.

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.

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.)

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.

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.