GRANDMA'S CHINESE VEGETABLE SOUP
My grandmother used to make this clear soup to be served during our family-style dinners. It is a soup that can be made in the slow cooker or slowly simmered on the stove top and makes for a very comforting meal when served with rice on a cold day.
Provided by Angela Sing Huey Looi
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Place pork neck bones into a large pot; cover with water. Bring to a boil and skim scum off the surface with a slotted spoon. Drain.
- Return bones to the pot. Add 10 cups water, potatoes, tomatoes, onion, and carrot. Bring to a boil. Reduce heat to low and simmer soup until flavors combine, 1 1/2 to 2 hours. Season with sugar and salt.
Nutrition Facts : Calories 209 calories, Carbohydrate 20.6 g, Cholesterol 46 mg, Fat 5.7 g, Fiber 3.1 g, Protein 18.7 g, SaturatedFat 1.9 g, Sodium 421 mg, Sugar 3.4 g
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.
GRANNY'S OKRA SOUP
A delicious beef and vegetable soup that is a variation on the okra and tomato-based soup my great-grandmother used to make on the farm in Alabama. It's great with fresh or canned veggies, works with just about any alterations - I use fresh, locally-grown ingredients and it's always amazing. All ingredient measurements are approximate. The important thing about Granny's okra soup is that the tomato is the main ingredient, but okra, lima beans and potatoes are important too. Adding or subtracting other vegetables to taste or based on availability is perfectly acceptable.
Provided by Jenn
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 8
Number Of Ingredients 16
Steps:
- Combine tomatoes, lima beans, okra, potatoes, corn, green beans, carrots, and tomato paste in a large soup pot. Pour chicken stock over mixture and bring to a boil over medium heat. Reduce heat and simmer until vegetables begin to soften, about 15 minutes.
- Season ground beef with garlic powder, celery salt, and onion powder. Set aside.
- Heat butter in a skillet over medium-high heat. Add onion and garlic when butter stops bubbling; cook and stir for 1 minute. Spread ground beef evenly in the pan. Cook until it has a nice brown sear, stirring minimally to end up with mostly medium-sized chunks, 5 to 7 minutes. Drain skillet and add beef, onions, and garlic to the soup pot.
- Bring soup mixture to a boil; reduce heat to simmer, cover, and cook until vegetables and beef have cooked down, 1 to 2 hours.
Nutrition Facts : Calories 292.8 calories, Carbohydrate 27 g, Cholesterol 49.3 mg, Fat 14.2 g, Fiber 7.1 g, Protein 16.5 g, SaturatedFat 6.3 g, Sodium 1352.6 mg, Sugar 7.7 g
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
GRANDMA'S BEEF VEGETABLE SOUP
This is one of my grandmother's recipes. Grandma use to put whatever she had in her kitchen into this soup. A big pot of homemade soup was always the favorite dish in my grandmas house. Back then with 9 kids it was always soups and stews.
Provided by litldarlin
Categories One Dish Meal
Time 2h15m
Yield 6-8 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 or diced tomatoes.
- Then add the meat back into the soup.
- Cook 8 -10 minutes longer then serve and enjoy.
- Note: If you want the soup to be thicker, you can use 1 can of Tomato Paste.
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HEALTHY VEGETABLE SOUP - GRANDMA'S BEST – MUST LOVE …
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4.7/5 (6)Total Time 1 hr 10 minsCategory SoupCalories 115 per serving
- In a large pot, heat 2 tablespoons olive oil over medium-high heat. .Add carrots, celery and onions. Stir and saute until just starting to soften, about 3 - 5 minutes. Add remaining olive oil, mushrooms and garlic. Continue cooking until mushrooms are tender, another 3- 5 minutes.
- Add tomatoes, broth, water, potatoes, corn, peas, worcestershire sauce and spices. Stir. Bring to a boil over medium-high heat, then reduce heat and simmer, uncovered, for 45 50 minutes, stirring occasionally, until vegetables are tender.
- Store leftovers in airtight container in the refrigerator for up to 3 days. OR label and freeze in airtight containers for up to 3 months.
12 DELICIOUS GRANDMA-APPROVED WEEKNIGHT SOUPS
From allrecipes.com
- Grandma's Corn Chowder. Corn chowder is one of those rib-sticking soups that always hit the spot. And in the wintertime, it's a delicious way to taste a bit of summer corn.
- Grandma's Chicken Noodle Soup. Chicken noodle soup is considered a cure-all for a reason. Easy on the tummy when you're under the weather, or just a best pal of a sandwich, a classic chicken noodle soup recipe in your back pocket is like having a secret weapon.
- Grandma's Vegetable Soup. Vegetable soup can feel like a daunting project with lots of chopping and dicing. So we love this Grandma version that takes advantage of canned ingredients to make your life so much easier.
- Grandma's Slow Cooker Beef and Vegetable Soup. Slow cookers are perfect for making soup: With no fuss, your ingredients cook to perfection and fill the house with delicious aromas.
- Grandma B's Bean Soup. Old-school navy bean soup enriched with ham and potatoes is the kind of soup you want waiting for you at the end of the day, whether you've been climbing a sledding hill or a hill of paperwork.
- Fat Granny's Minestrone Soup. Minestrone might be one of the most perfect soups on the planet: That blend of vegetables, beans, and pasta in a savory tomatoey broth is a meal in a bowl.
- Grandma Gladys's Zucchini Soup. Zucchini and Italian sausage are a pairing made in heaven, and here they unite in soup form for an Italian-inspired bowl that is a whole new way to enjoy these flavors together.
- Granny's Okra Soup. From gumbo to jambalaya, okra has been naturally thickening bowls for centuries. But often the okra is the supporting player.
- ViVi's Bacon and Tomato Soup. Tomato soup is a winter staple, but often needs a sandwich on the side to make the meal feel complete. Not so this version, which adds bacon and pasta to make a delicious one-bowl lunch or dinner.
- Cheesy Potato Knipla Soup. Whether you call them dumplings or homemade noodles, a simple rolled dough added to soup adds a whole extra level of comfort.
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