Grams Vegetable Soup Recipes

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.

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.

GARDEN VEGETABLE SOUP

Steps:

• Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
• Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

CHUNKY VEGETARIAN VEGETABLE SOUP (FAST AND EASY)

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir onion and celery in hot oil until onion is softened and translucent, about 5 minutes.
• Stir garlic into the onion mixture; cook and stir until fragrant, 2 to 3 minutes more.
• Pour vegetable broth and tomato sauce into pot. Simmer for about 10 minutes.
• Stir carrots and potatoes through the broth. Simmer until carrots are tender, 10 to 15 minutes more.
• Drop corn, edamame, okra, and kale into the soup. Continue to simmer until okra is tender, 5 to 10 minutes more. Season with salt and pepper.

VEGETABLE SOUP

Steps:

• Put zucchini, kernels from corn, tomatoes, slivered garlic, stock, salt and pepper in a microwave-safe bowl.
• Cover, and microwave, stopping and stirring halfway, until the vegetables are tender and the tomatoes have created a broth, 8 to 10 minutes.
• Garnish: Olive oil and basil.

QUICK AND EASY VEGETABLE SOUP

Steps:

• In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

OLD-FASHIONED VEGETABLE SOUP

Steps:

• In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.

GRAM'S VEGETABLE SOUP

Steps:

• In frying pan, brown ground beef and sausage with green pepper, celery and onion. (You can add celery here or with the mixed vegetables to simmer)
• Drain.
• Cook the diced potatoes so they are just about fork tender. (otherwise will be hard in the soup).
• Combine V8 juice, beef broth, salt and soup starter in stock pot.
• Start to simmer.
• Add meat, mixed vegetables, okra, and potatoes.
• Simmer for about an hour or longer until vegetables are tender.
• Add salt to taste.
• Enjoy.

GRANNY'S OLD FASHIONED VEGETABLE SOUP

Steps:

• Cut meat off soup bone; cut in small chunks.
• Brown in 1 or 2 tablespoons hot fat in large kettle.
• Add water and bone; simmer, cover for 1 1/2 to 2 hours.
• Remove bone and skin fat from top of soup. Add vegetables and seasonings and cook an additional 20 to 30 minutes or until vegetables are tender.

VEGETABLE SOUP

Steps:

• Heat the oil in a soup pot over medium flame, and saute the onions, leeks, celery and garlic for 5 minutes. Do not brown the garlic.
• Add the carrots, cabbage and potatoes. Stir well. Add the thyme, rosemary and parsley. Cover with vegetable stock and simmer, covered, for 1 hour. Stir occasionally, adding water if evaporation is excessive.
• If you are using fresh tomatoes, place them on top of the simmering liquid for about 2 minutes, or until their skins can be easily peeled away. Remove the tomatoes with a slotted spoon, and when they are cool enough to handle, remove the skins. Gently crush the whole skinned tomatoes and stir them into the soup. If you are using canned tomatoes, stir them, liquid and all, into the soup.
• Season to taste. Serve hot.

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.