Southern Tomato Veggie Soup Recipes

SOUTHERN VEGETABLE SOUP

Steps:

• In a Dutch oven over medium-high heat, saute onion in oil for 3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. , Serve immediately or transfer to freezer containers. May be frozen for up to 3 months. , To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

GRANNY'S OKRA SOUP

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.

COLENE'S EASY TOMATO VEGETABLE SOUP

Steps:

• In a large pot over medium heat combine the tomato juice, water, mixed vegetables, oregano or Italian spices and salt and pepper to taste. Allow to simmer for 30 minutes.

TOMATO VEGETABLE SOUP

Steps:

• In a large saucepan, saute onion in butter until tender. Add remaining ingredients; bring to a boil. Reduce heat and simmer, covered, for 40 minutes or until vegetables are tender.

SOUTHERN TOMATO VEGGIE SOUP

Steps:

• In a large stockpot, combine the tomatoes,broth, tomato sauce, onion, celery, carrot, basil, sugar, salt and pepper. Bring to a boil over high heat. Reduce heat and simmer.
• In a large skillet, heat vegetable oil over medium-high heat. Add meat and cook until browned. Add to tomato mixture and simmer until meat is tender, approximately 1 hour. Add potatoes and simmer for 10 minutes. Add green beans and corn and simmer another 5-6 minutes.

TOMATO VEGGIE SOUP

Steps:

• Emptied stewed tomatoes, tomatoes, tomato sauce and juice into stockpot with juice.
• Put chicken or beef instant granules into hot water, whisk to mix, needs to be strong, add to the above.
• This is the the base for the soup (If you wish,make it vegetarian, leave out the instant granules and add another can of tomato sauce).
• Add the soup ingredients to base in a stockpot.
• Bring to a boil.
• Boil 5 minutes.
• Turn to low simmer for 1 hour.
• If desired, pre-cooked pasta or rice may also be added.
• Note: Do not add salt without tasting, there is enough in cans.
• Note: Quantities are whatever you want, you can use 6 cans or 12 cans or pounds and pounds of fresh veggies, all fresh or all canned, or both combined, just about any kind of veggies.
• Always keep the veggies chunky, they look better and don't cook away.
• Left over cooked veggies can be used, make base and add precooked veggies, do not boil, warm up only.
• The stewed and canned whole tomatoes, sauce and V8 form the base with the beef or chicken broth.
• If you increase/decrease the veggie quantities you must increase/decrease the base quantities accordingly.

TOMATO VEGETABLE SOUP

Steps:

• Dice onions.
• Sauté onions in pan with olive oil, salt, and pepper until translucent.
• Set aside.
• Dice potatoes, celery, and carrots.
• Set aside.
• Bring chicken broth and crushed tomatoes to a simmer.
• Add tomato paste, whisk until smooth.
• Add potatoes, carrots, corn, peas, beans, celery, and stewed tomatoes.
• Cook on low for 30 minutes, or until carrots and potatoes are soft.
• Serve.