Old Mother Hubbards Vegetable Soup Recipes

MOTHER HUBBARD'S SOUP

Steps:

• Amounts aren't critical.
• Avoid broccoli and cauliflower; they're too strong-tasting.
• Save them for a soup all their own.
• Cook pasta in either water or broth.
• If you are using only water, drain.
• DO NOT drain if you use broth.
• Any vegetables that aren't precooked should be thrown in with the pasta while it's cooking.
• Add pre-cooked vegetables, meat and tomato sauce.
• If not"soupy" enough, add more broth or water.
• Add seasonings and salt and pepper to taste.
• If you use pizza or pasta sauce or one of the newer flavored tomato sauces, be sure to taste before adding additional seasoning.
• Simmer about 15 minutes.

OLD MOTHER HUBBARD'S VEGETABLE SOUP

Steps:

• Combine all ingredients (except the grains) in a large soup pot.
• Bring to a boil and then simmer for at least one hour. Stir occasionally.
• Add 1 cup of grains and simmer 10 more minutes (or more) until grains are cooked. If the soup is too thick at this point, you can add more broth.

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.

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 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.