Nanas Vegetable Soup Recipes

NANA'S VEGETABLE SOUP

Steps:

• In a large soup pot (I use an 8-quart stockpot so I have plenty of room), heat oil and sauté the onion and carrots over medium until it's wilted. While the onions and carrots are cooking, toss the beef cubes with salt and pepper.
• Add the seasoned beef to the pot and brown in batches, removing each batch to a bowl while the next one cooks. Once all the beef is browned, return reserved beef to the pot.
• Add the carrots, cabbage, tomatoes, V-8, water, and bouillon cubes. Bring the pot to a lively simmer and turn the heat to medium low. Keep at a low simmer for about 30 minutes or so. After soup has simmered for half an hour, add the frozen okra and frozen lima beans.
• Bring the pot back to a low simmer and let cook for an hour or until the vegetables are all cooked and the meat is tender. Add the frozen corn and cook only until the corn is heated through.

NANA'S VEGETABLE SOUP

Steps:

• If using ground beef, brown beef in a skillet, breaking into pieces.
• Cut cabbage in half (remove hard center). Slice cabbage into strips.
• Put cabbage in a large pot, barley cover with water and add a little bit of oil.
• Bring to boil.
• Add chopped onion, cut potatoes, carrots, corn, and lima beans.
• Barley cover with water and cook about 15 minutes until tender.
• Add peas and tomato juice.
• Add ground beef if using. If using really lean beef, you may want to add a bit of oil for flavor.
• Add 1-2 tablespoons of oil if using lean beef or no beef.
• Add salt & pepper to taste.
• Bring to a boil then cover & reduce heat to low. Simmer on low for 30 minutes or longer.
• Serve with cornbread

ITALIAN ZUCCHINI SOUP

Steps:

• In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.

VERSATILE VEG SOUP

Steps:

• Fry the vegetables and potatoes in a pan with the oil for a few minutes until beginning to soften.
• Cover with the stock and simmer for 10-15 mins until the veg is tender. Blend until smooth, then season. Serve with a dollop of crème fraîche and some fresh herbs. Will freeze for up to one month.