My Mothers Vegetable Soup Recipes

GRANDMA'S VEGETABLE SOUP

This recipe is so easy and so good. My grandma used to make it for us.

Provided by BRANDY3

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

Time 1h20m

Yield 8

Number Of Ingredients 9

Grandma's Vegetable Soup image

Steps:

Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 32.2 g, Cholesterol 34.5 mg, Fat 7.4 g, Fiber 4.9 g, Protein 14.2 g, SaturatedFat 2.8 g, Sodium 763.7 mg, Sugar 10.1 g

Ingredients

1 pound ground beef
1 (46 ounce) can tomato juice
1 onion, chopped
2 carrots, chopped
2 potatoes, diced
1 (14 ounce) can whole kernel corn
1 (14.5 ounce) can green beans
1 pinch ground ginger
salt and ground black pepper to taste

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

MY MOTHER'S VEGETABLE SOUP

My mother has been making soup since, well, forever. She uses fresh vegetables, and sometimes varies the soup according to what's in season. But everything used is basic stuff, and it is so good. Add one cup of fresh pumpkin instead of sweet potato during October.

Provided by Studentchef

Categories Clear Soup

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 11

My Mother's Vegetable Soup image

Steps:

Cut all vegetables into large or small chunks, as desired.
Cut chicken into small pieces. (my mother leaves the chicken meat on the bone, because the bones add even more flavour).
Place everything in a large pot, and cover completely with water.
Add the seasoning.
Let it come to a boil, and then let it simmer for 1 1/2 hours. It can also be easily refrigerated and then reheated.

Nutrition Facts : Calories 102.9, Fat 1.6, SaturatedFat 0.4, Cholesterol 6.6, Sodium 180.2, Carbohydrate 19.2, Fiber 3.9, Sugar 4.5, Protein 4.3

Ingredients

1 large sweet potato
3 potatoes
2 large celery ribs
2 large carrots
1 head cauliflower
1 cup butternut squash
1 chicken thigh, on bone
1 large turnip
1 parsnip (optional)
1 1/2 cups rutabagas
1 tablespoon chicken bouillon powder

EVERYDAY VEGETABLE SOUP

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h15m

Number Of Ingredients 9

Everyday Vegetable Soup image

Steps:

Heat oil in a large stockpot over medium heat. Add onions or leeks, celery, and Italian seasoning; season with salt and pepper. Cook, stirring frequently, until onions are translucent, 5 to 8 minutes.
Add broth, tomatoes and their juice, tomato paste, and 3 cups water to pot; bring mixture to a boil. Reduce heat to a simmer, and cook, uncovered, 20 minutes.
Add vegetables to pot, and return to a simmer. Cook, uncovered, until vegetables are tender, 20 to 25 minutes. Season with salt and pepper, as desired. Let cool before storing.

Nutrition Facts : Calories 176 g, Fat 4 g, Fiber 5 g, Protein 7 g

Ingredients

2 tablespoons olive oil
2 cups chopped onions or thinly sliced leeks (whites only)
1 cup thinly sliced celery
2 teaspoons Italian seasoning
Coarse salt and ground pepper
3 cans (14 1/2 ounces each) reduced-sodium vegetable or chicken broth
1 can (28 ounces) diced tomatoes, with juice
1 tablespoon tomato paste
8 cups mixed fresh or frozen vegetables, such as carrots, corn, green beans, lima beans, peas, potatoes, and zucchini (cut larger vegetables into smaller pieces)

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

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

Homemade Vegetable Soup image

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

Ingredients

2 cups chopped baby carrots
2 baking potatoes, cut into cubes
1 small sweet onion, chopped
2 stalks celery, chopped
1 (14 ounce) can great Northern beans, rinsed and drained
½ small head cabbage, chopped
1 (14 ounce) can diced tomatoes
2 cups cut fresh green beans (1/2 inch pieces)
1 (32 ounce) carton chicken broth
2 (14 ounce) cans vegetable stock
2 cups water
1 ½ teaspoons dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
salt to taste

MY MOTHER'S VERSION: WEIGHT WATCHER'S 0 POINTS VEGETABLE SOUP

Back in 1993 my DM and I became lifetime members of WW. She revised the 0 point soup recipe. She won 1st place with it at her Office "Soup Cookoff" one year. I just dug it out because now I need it again. Zaar is not kind to your waist line. I also have revised her revision. It called for a can of Cajun stewed tomatoes which I can no longer locate. I now use 1 tsp Cajun spice but food.com won't accept it. Also changed a few other items to my liking.

Provided by teresas

Categories Vegetable

Time 1h5m

Yield 1 cup, 8-10 serving(s)

Number Of Ingredients 11

My Mother's Version: Weight Watcher's 0 Points Vegetable Soup image

Steps:

Spray large saucepan with cooking spray.
Saute' onion, carrots and celery until tender, approximately 5 minutes.
Combine beef broth, tomatoes, cabbage, bouillon cubes, garlic, Cajun spice, and basil in the saucepan.
Bring to a boil; reduce heat; simmer approximately 30 minutes.
Add zucchini, continue simmering for another 10 minutes.
Serve hot.
Note: Use fat free saltines for 1 point for 7 squares!

Nutrition Facts : Calories 32.2, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.1, Sodium 279.4, Carbohydrate 6.7, Fiber 2, Sugar 3.8, Protein 1.4

Ingredients

1/2 large onion, cut in half, sliced very thin
1 cup carrot, sliced
1 1/2 celery ribs, sliced
3 (14 ounce) cans nonfat beef broth
1 (14 1/2 ounce) can diced tomatoes (or use Cajun stewed tomatoes, chopped)
2 1/2 cups cabbage, shredded (cole slaw mix works great)
2 beef bouillon cubes
2 garlic cloves, minced
1 teaspoon cajun spices (if using cajun stewed tomatoes omit)
1/4 teaspoon basil
1/2 cup zucchini, sliced

More about "my mothers vegetable soup recipes"

EASY VEGETABLE SOUP RECIPE - NATASHASKITCHEN.COM

Web May 18, 2021 Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce …
From natashaskitchen.com
5/5 (219)
Total Time 1 hr
Category Soup
Calories 167 per serving

Preheat a heavy soup pot or dutch oven over medium heat and add 2 Tbsp olive oil. Add chopped onions and carrots and saute for 6-8 minutes, stirring occasionally until golden.
Add celery, canned tomatoes (with juice), broth, potatoes, green beans, bay leaves, salt, and pepper. Bring it to a boil then reduce heat to a simmer and cook for 25 minutes.
Once the vegetables are tender, add corn, sweet peas, green onion, and parsley. Season with salt to taste and simmer for another 5-8 minutes. Remove from heat and serve warm.

My Mothers Vegetable Soup Recipes

GRANDMA'S VEGETABLE SOUP

This recipe is so easy and so good. My grandma used to make it for us.

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

MY MOTHER'S VEGETABLE SOUP

My mother has been making soup since, well, forever. She uses fresh vegetables, and sometimes varies the soup according to what's in season. But everything used is basic stuff, and it is so good. Add one cup of fresh pumpkin instead of sweet potato during October.

EVERYDAY VEGETABLE SOUP

This basic vegetable soup can be made with any combination of fresh or frozen vegetables, so the soup will taste a little different each time. The recipe can easily be doubled or even tripled to feed all the vegetable soup fans at your table.

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.

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.

MY MOTHER'S VERSION: WEIGHT WATCHER'S 0 POINTS VEGETABLE SOUP

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