Vegetable Soup Kathys Recipes

VEGETABLE SOUP - KATHY'S

Vegetable Soup - Kathy's image

Vegetable Soup is one of those magical soups - it starts out in a small pan and ends up in a huge stock pot! A little of this and a little of that turns into a whole lot of deliciousness! Fresh ingredients are always best, but frozen vegetables are acceptable. In a pinch, canned veggies are ok (juice and all). I like to make my veggie soup in the crock pot and simmer it all day.

Provided by Kathy W @Kattyw

Number Of Ingredients 7

Ingredients

1 cup(s) or so, corn kernels, lima beans, green beans (cut in 2 in pieces), peas, celery (you can add or subtract any veggie that you like. fresh is always the best, but you can use frozen)
1 medium onion, large dice
1/2 small head of cabbage, large chop
1 can(s) diced tomatoes, optional
2 quart(s) or so tomato juice (enough to cover the vegetables)
1 tablespoon(s) or so "beef" bullion, optional (just use enough to give it a hint of flavor, or more if you want "beef" vegetable soup. i use a vegetarian "beef" base)
- salt and pepper to taste

Steps:

Place all ingredients in a large crock pot. Turn on and cook all day. I start it out on hi and let cook 3-4 hours, then turn down to low and let it simmer until ready to serve.

MAMA KATHY'S MINESTRONE

Mama Kathy's Minestrone image

This is a tasty and filling soup for those cold winter nights. The mix of the vegetables tastes wonderful. Make homemade baked bread and you will have a winter's delight.

Provided by KHAJEK

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Minestrone

Time 1h40m

Yield 6

Number Of Ingredients 13

Ingredients

1 ½ pounds ground beef
1 onion, finely chopped
1 tablespoon chopped garlic
2 (14 ounce) cans stewed tomatoes
1 (15 ounce) can tomato sauce
2 cups water
1 (15 ounce) can baby peas
1 cup finely chopped carrots
1 (14 ounce) can chopped spinach, drained
1 beef bouillon cube
1 teaspoon ground black pepper
1 cup uncooked elbow macaroni
2 tablespoons Italian seasoning

Steps:

Place the beef, onion, and garlic in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease.
Transfer beef, onion, and garlic to a large pot. Mix in tomatoes, tomato sauce, water, peas, carrots, spinach, bouillon cube, and pepper. Bring to a boil. Reduce heat to low, and cook 1 hour, stirring occasionally. Add more water or tomato sauce as needed.
Stir macaroni into the soup. Season with Italian seasoning. Continue cooking 10 minutes, or until macaroni is tender.

Nutrition Facts : Calories 402.1 calories, Carbohydrate 40.7 g, Cholesterol 69 mg, Fat 14.9 g, Fiber 8.6 g, Protein 28.8 g, SaturatedFat 5.5 g, Sodium 1031.6 mg, Sugar 12.1 g

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