Grammas Vegetable Soup Recipes

GRANDMA'S CHINESE VEGETABLE SOUP

Steps:

• Place pork neck bones into a large pot; cover with water. Bring to a boil and skim scum off the surface with a slotted spoon. Drain.
• Return bones to the pot. Add 10 cups water, potatoes, tomatoes, onion, and carrot. Bring to a boil. Reduce heat to low and simmer soup until flavors combine, 1 1/2 to 2 hours. Season with sugar and salt.

GRANDMA'S VEGETABLE SOUP

Steps:

• Brown ground beef.
• Add all but rice and macaroni, do not drain.
• let cook until potatoes are medium soft.
• add rice and cook 10 minutes.
• add macaroni and let cook until tender.

GRANDMA'S VEGETABLE SOUP

Steps:

• Cover one blade roast and suet with water. Cook until tender.
• Add a few slices of onion and celery for flavor.
• Remove the meat.
• Add all your vegetables in chunks.
• Cook vegetables until tender. Add one large can of whole tomatoes.
• Then add the meat back into the soup.
• Cook 10-15 minutes longer or until vegetables are tender.
• Then serve and enjoy.

GRANDMA'S VEGETABLE SOUP

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.

GRANDMA'S HARVEST SOUP

Steps:

• Place ham hocks, water and bouillon in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove hocks; allow to cool. , Add potatoes, carrots, onions, cabbage and turnip to broth; cover and simmer for 1 hour or until vegetables are tender. Using a potato masher, coarsely mash vegetables. , Remove meat from bones; cut into bite-size pieces and add to soup. Stir in salt and pepper; heat through.

GRANDMA BRAUN'S VEGETABLE SOUP

Steps:

• Saute onion in 3-4 quart kettle until soft tender and just beginning to brown. Meanwhile, prepare potatoes and carrots and add to kettle, along with water and seasonings, after oninon is cooked. Bring to boil, reduce heat and simmer uncovered for about 1/2 hr. Add green beans, peas and broth to replace the liquid that has evaporated. Stir in 1/2 & 1/2 or evaporated milk just before serving.
• In 2-3 quart kettle, bring salted water (good tsp or more) to boil. Beat egg, milk and 1/2 tsp salt with fork. Add some of the flour and all of the cornstarch. Mix and continue adding flour until until dough begins to pull away from sides of bowl and forms a soft, sticky ball.
• Drop dough by good tablespoon full into boiling water. It helps to dip the spoon into boiling water first so that sticky dough drops more easily from the spoon. Reduce heat and simmer, covered, for 20 minutes. Drain dumplings in colander and transfer to serving bowl. Drizzle browned butter over dumplings. Serve with soup.