My Mothers Vegetable Soup Recipes

MY MOM'S OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Season roast with salt and pepper and place in your slow cooker with half a can of beef broth. Cook on LOW for about 10 hours and shred with two forks.
• In a very large pot, saute carrots and seasoning mix in 1 tablespoon oil until tender.
• Add beef, potatoes, remaining veggies, remaining beef broth, tomato soup, water, salt and pepper.
• Bring to a boil, lower the heat, cover and simmer for about an hour.
• Add water as desired while it cooks.

HOMEMADE VEGETABLE SOUP

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.

MOM'S VEGETABLE SOUP

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.

MY MOTHER'S GARDEN VEGETABLE SOUP RECIPE

Steps:

• In a soup pot, heat up the oil over medium heat. Add the leeks and onions. Sauté for about 5 minutes, until all the water evaporates and the vegetables are tender but not yet beginning to brown.
• Add the celery, potato, carrots, and zucchini. Continue sauteing.
• Deglaze with white wine and reduce briefly.
• Add broth, reduce the heat to maintain a gentle boil, and cook, uncovered, for 30 minutes, or until vegetables are tender.
• White waiting for the soup, prepare the Pistou. Combine all ingredients in a blender or food processor.
• Pulse the machine until the vegetables are pureed.
• Season to taste with salt and pepper. Adjust accordingly. Seal and set aside.
• About 10 minutes before the soup is done, add the canned beans and continue cooking until all the vegetables are tender.
• Once the soup is cooked, add half of the pistou into the soup. Stir to combine.
• Season the cooked soup with salt and black pepper to taste.
• Serve immediately. Have your guests help themselves with more pistou, parmesan cheese, and crusty bread while enjoying the warm soup.

MY MOTHER'S VEGETABLE SOUP

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.

OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Cut meat into small, bite-size (1/2") pieces.
• In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
• Set aside on a plate.
• Chop celery, onion, potatoes, and carrots into bite-size pieces.
• Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
• Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
• Bring to a boil.
• Reduce heat and simmer uncovered until beef is almost tender, about an hour.
• Add peas and hot sauce to soup.
• Cover and simmer until beef is tender, about 30 minutes longer.
• Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.