Moms Super Powered Vegetable Soup Recipes

MOM'S CABBAGE VEGETABLE SOUP

Mom's Cabbage Vegetable Soup image

Mom originally got this soup recipe from Weight Watcher's. But she added a lot of vegatables and everyone loved it. Here is her written version. Everytime she made it she varied it a little. So don't be afraid to change it to suit your tastes.

Provided by Kathie Carr

Time 35m

Number Of Ingredients 13

Ingredients

4 c beef or vegetable broth
4 c tomato juice
2 clove minced garlic
4 c chopped fresh cabbage
1 onion chopped
1 c sliced carrots
1 c green beans
1 c cauliflower florets
1/2 c sliced bell pepper
1 tsp freshly ground black pepper
red pepper flakes to taste
salt to taste
1 c zucchini

Steps:

1. In a large pot bring broth and tomato juice to a boil. Reduce heat to a simmer and add all ingredients, except zucchini. Simmer until all are done. Add zucchini and cook about 4-5 minutes longer. Serve hot.
2. Note: You can add broccoli, mushrooms, corn, potatoes, peas, use your imagination. This soup keeps well in the frig for several days. It can be frozen.

MOM'S VEGETABLE SOUP

Mom's Vegetable Soup image

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

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

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 :

MOM'S VEGETABLE SOUP

Mom's Vegetable Soup image

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

Ingredients

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

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

MOM'S TOMATO VEGETABLE SOUP

Mom's Tomato Vegetable Soup image

I developed this vegetable-based soup from a recipe my mom made when I was a child. Its robust down-home taste brings back wonderful memories of growing up on the farm.

Provided by Taste of Home

Categories Lunch

Time 3h15m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 14

Ingredients

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
8 cups water
1 celery rib, halved
1 medium onion, halved
3 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups tomato juice
1 can (15 ounces) mixed vegetables, drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1/2 cup chopped onion
2-1/2 teaspoons salt, optional
1 teaspoon pepper
1/2 pound lean ground beef (90% lean)
1 can (15 ounces) cream-style corn

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.

Nutrition Facts : Calories 178 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 241mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

MOM'S HOMEMADE VEGETABLE SOUP

Mom's Homemade Vegetable Soup image

Make and share this Mom's Homemade Vegetable Soup recipe from Food.com.

Provided by sewingnancyl

Categories Corn

Time 4h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 (1 1/2-2 lb) boneless beef chuck roast, cut into bite sized pieces
2 (28 ounce) cans diced tomatoes
2 (28 ounce) cans water
4 teaspoons beef bouillon granules or 4 beef bouillon cubes
2 (15 1/4 ounce) cans whole kernel corn, drained
8 ounces frozen peas
8 ounces frozen green beans
7 carrots, peeled and cut into thin slices

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.

Nutrition Facts : Calories 293.7, Fat 7, SaturatedFat 2.6, Cholesterol 56.1, Sodium 510.2, Carbohydrate 38.8, Fiber 8, Sugar 11.8, Protein 25

MOM'S VEGETABLE SOUP

Mom's Vegetable Soup image

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

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

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

MOM'S GROUND BEEF AND VEGETABLE SOUP

Mom's Ground Beef and Vegetable Soup image

From "One Pot Meals for People with Diabetes" This good, family-pleasing soup can be started in the a.m. and is ready to serve when you return home in the p.m. Since the ground beef and carrots must be browned before being added to the slow cooker, you may want to prepare them the night before, then refrigerate them until assembling all the ingredients the next morning.

Provided by ohgal

Time 5h25m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb extra lean ground beef
2 large carrots, sliced crosswise into thin slices
1 teaspoon Italian herb seasoning (or 1/2 tsp. each dried oregano and basil )
beef bouillon cubes or beef bouillon granules
1 1/2 cups hot water
3 cups vegetable juice
2 tablespoons instant minced onion
2 large bay leaves
1 teaspoon sugar
1/4-1/2 teaspoon garlic salt, to taste
1/4 teaspoon black pepper
1/4 cup small macaroni pasta
1 (14 ounce) package frozen corn, red bell pepper, celery, and black bean medley or 1 (14 ounce) package similar frozen mixed vegetables
1 1/2 cups frozen cut green beans, thawed

Steps:

Combine the beef, carrots, and Italian herb seasoning in a 12-inch nonstick skillet over medium-high heat. Cook, stirring to break up the beef, until is is just cooked through, about 6 minutes.
Put the cooked beef mixture in a 3-quart or larger slow cooker. Stir in the water, bouillon mixture, vegetable juice, onions bay leaves, sugar, 1/4 teaspoon garlic salt, pepper, and pasta. Stir in the frozen vegetable medley and green beans. (The liquid may not cover all the vegetables at this point.).
Cover the cooker, and turn on the high setting for at least 30 and preferably 45 minutes. Turn to the low setting and cook for at least 5 hours and up to 10 hours. Thin the soup with a little hot water before serving, if desired. Taste and add more garlic salt, if desired.
Discard the bay leaves as the soup is served.

Nutrition Facts : Calories 121.5, Fat 2, SaturatedFat 0.7, Cholesterol 17.6, Sodium 279.5, Carbohydrate 19.6, Fiber 3.2, Sugar 4.8, Protein 8.8

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