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
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
GARDEN VEGETABLE SOUP
For a vibrant, hearty dinner, ladle up a bowl of Alton Brown's Garden Vegetable Soup, perfect for rainy days or cold winter nights.
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
- Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.
GRANNY'S GARDEN SOUP
This is the easiest soup to make because you start with the tomato base, and throw in all the veggies you love.
Provided by Renee VanDoren
Categories Vegetable Soup
Time 3h
Number Of Ingredients 10
Steps:
- 1. Open two large cans or whole or crushed tomatoes and pour into a large soup pot.
- 2. rinse to cans with 1/2 cup of water each and add to the soup pot. Add one heaping tablespoon of beef soup base or bullion. Set pot on the stove and set to low heat,
- 3. clean core and chop the cabbage, peel the onion and carrots
- 4. chop the carrots, celery, cabbage and onions thick or thin depending on how you like it, (I like big spoon-sized pieces)and add to the soup pot
- 5. start cooking on medium-high heat until the soup starts to boil.
- 6. add frozen mixed vegetables, pepper, basil and oregano, return to a boil, cover and allow to simmer for up to two hours. (I like my veggies crispier so I don't cook quite as long)
FAT GRANNY'S MINESTRONE SOUP
Fresh vegetables, beans, and pasta are simmered in a seasoned tomato broth. Serve with garlic cheese bread and a fresh tossed green salad.
Provided by styx1017
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone
Time 1h10m
Yield 6
Number Of Ingredients 25
Steps:
- Combine Italian seasoning, onion powder, garlic powder, celery seed, parsley, thyme, basil, oregano, salt, black pepper, and bay leaf in a small bowl.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Heat olive oil and butter together in a large saucepan over medium-high heat; cook and stir carrot, celery, and onion until heated through, 2 to 3 minutes. Add garlic, green bell pepper, red bell pepper, zucchini, and Italian seasoning mixture; stir to combine.
- Stir tomatoes and their juice, tomato sauce, three bean salad, green beans, and chicken stock into seasoned vegetable mixture. Bring to a boil, reduce heat, and simmer, stirring occasionally, until flavors are blended, about 30 minutes. Stir in elbow macaroni before serving.
Nutrition Facts : Calories 398 calories, Carbohydrate 41.9 g, Cholesterol 41.4 mg, Fat 23.7 g, Fiber 10.1 g, Protein 8.8 g, SaturatedFat 11 g, Sodium 1524.6 mg, Sugar 17.6 g
GRANNY'S HOMEMADE SOUP
My Granny sure was a "Good Cooker"! We all loved her food especially certain things like her soup. We all try to make ours taste "just like Grannys". When we make it we are sure to call everyone and brag. I normally boil a whole chicken and use most of it for the soup and a little for something else. Granny never drained the cans of veggies, but I never lose as much water as she did, maybe because I put a cover on the boiling chicken.
Provided by Chef Mommie
Categories Chicken Breast
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Wash chicken.
- Put in large pot and cover above chicken with hot water about 1 inch.
- Open tomatoes and drain juice into pot.
- Crush tomatoes with hands and add to pot.
- Wash celery and carrots, then slice and add to pot.
- Bring to a boil and then cover and lower temp to a low boil and cook 1 hour.
- Watch to make sure liquid doesn't boil out. If it gets low add a little more water.
- Remove chicken, set aside and let cool.
- Add potatoes and cook 30 more minutes.
- After potatoes are done, take 3 or 4 chunks and smash them on the side of the pan. This will help to thicken the soup.
- Add onion, tomato SOUP (or sauce), corn and butter beans and cook about 10 minutes.
- Pull the chicken off the bone and add to pot.
- Salt and Pepper to taste now or in your own bowl. I personally think salt is a must in this soup.
- Stir and serve.
- Delicious!
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
GRANNY'S OLD FASHIONED VEGETABLE SOUP
This is a recipe that has been pass down for years. Now I'm am passing on to Zaar now. I hope that you love this recipe, because I do. I can remember helping make it when I was little.
Provided by Gods Child
Categories Stocks
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut meat off soup bone; cut in small chunks.
- Brown in 1 or 2 tablespoons hot fat in large kettle.
- Add water and bone; simmer, cover for 1 1/2 to 2 hours.
- Remove bone and skin fat from top of soup. Add vegetables and seasonings and cook an additional 20 to 30 minutes or until vegetables are tender.
Nutrition Facts : Calories 536, Fat 53.8, SaturatedFat 22.3, Cholesterol 74.9, Sodium 1218.3, Carbohydrate 5.8, Fiber 1.7, Sugar 3.1, Protein 7.1
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