Bevs Homemade Vegetable Soup Recipes
HOMEMADE VEGETABLE SOUP
This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.
Provided by John Williams
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h55m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 32.6 g, Cholesterol 2.8 mg, Fat 0.9 g, Fiber 7.9 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 866.6 mg, Sugar 7.5 g
HOMEMADE VEGETABLE BEEF SOUP
My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.
Provided by renee
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 5h55m
Yield 10
Number Of Ingredients 10
Steps:
- Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
- Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 18.3 g, Cholesterol 35.9 mg, Fat 4.6 g, Fiber 3.3 g, Protein 16.7 g, SaturatedFat 1.7 g, Sodium 987.9 mg, Sugar 7.6 g
BEV'S HOMEMADE VEGETABLE SOUP
During the '70's when I was an Assistant Manager at some apartments in Arlington the older couple who were the managers there took us under their wing. Cleo was a great cook and when she made homemade soup she always added a dab of butter and a tiny amount of hot sauce to the soup. She preferred chopped sirloin to ground meat, but we couldn't afford the chopped sirloin so I used ground meat, I still do, and I still like to add that little bit of butter and a shot of hot sauce. This is one of those recipes I change up a lot. Sometimes I use 3 cans of the small cut, sometimes 1 large cut and 2 small.
Provided by True Texas
Categories Meat
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground meat with chopped onion, drain well.
- Add the vegetables (I don't drain them), tomato juice and salt & pepper to taste.
- Add onion soup mix, butter and hot sauce.
- Just a tiny amount of hot sauce will do. I simmer on very low for at least 4 hours.
- Serve with Jiffy Brand (my favorite) corn bread.
Nutrition Facts : Calories 327.8, Fat 14.9, SaturatedFat 6.1, Cholesterol 61.8, Sodium 1231.2, Carbohydrate 27.3, Fiber 5.8, Sugar 12.3, Protein 22.2
OLD-FASHIONED VEGETABLE BEEF SOUP
Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.
Provided by Marla Swoffer
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut meat into small, bite-size (1/2") pieces.
- In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
- Set aside on a plate.
- Chop celery, onion, potatoes, and carrots into bite-size pieces.
- Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
- Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
- Bring to a boil.
- Reduce heat and simmer uncovered until beef is almost tender, about an hour.
- Add peas and hot sauce to soup.
- Cover and simmer until beef is tender, about 30 minutes longer.
- Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.
Nutrition Facts : Calories 429.4, Fat 13.4, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1040.5, Carbohydrate 46.5, Fiber 9.1, Sugar 10.7, Protein 34.9
BEEF AND VEGETABLE SOUP
Here's a hearty and satisfying soup that's guaranteed to warm you through and through. Tender chunks of beef and vegetables simmer in a combination of savory beef broth and tomato paste. The result is a homemade soup that's simply delicious.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 1h20m
Yield 6
Number Of Ingredients 10
Steps:
- Season the beef as desired.
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the beef and cook until browned, stirring often.
- Add the potatoes and carrots to the saucepan and cook for 5 minutes or until tender, stirring occasionally. Add the flour and cook and stir for 1 minute.
- Stir in the broth, tomato paste and thyme and heat to a boil. Reduce the heat to medium-low. Cover and cook for 40 minutes or until the beef is tender, adding the green beans and peas for the last 20 minutes of the cooking time. Season as desired.
Nutrition Facts : Calories 168.2 calories, Carbohydrate 18.7 g, Cholesterol 17.2 mg, Fat 6.5 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 1.9 g, Sodium 383.1 mg, Sugar 3.2 g
MOM'S HOMEMADE VEGETABLE SOUP
Make and share this Mom's Homemade Vegetable Soup recipe from Food.com.
Provided by sewingnancyl
Categories Corn
Time 4h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Put first 4 ingredients into large soup pot and bring to boil. Turn down and simmer for 2 hours.
- Add veggies and simmer another 2 hours.
Nutrition Facts : Calories 293.7, Fat 7, SaturatedFat 2.6, Cholesterol 56.1, Sodium 510.2, Carbohydrate 38.8, Fiber 8, Sugar 11.8, Protein 25
HOMEMADE VEGETABLE SOUP
This is my own creation. I nust threw it together last night. I just starting putting stuff in, so if you want to substitute, add, or delete anything feel free. I added a bunch of stuff because I like finding uses for all my spices. So don't fell like you have to go to the store ad get anything, just put in what you have. *note* All the ingredient amounts are estimates. This can be made with vegetable stock to please vegetarians and vegans.
Provided by ChrisM
Categories Potato
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large pot or dutch oven.
- Add garlic and onion untill sweated.
- Add okra and cook about 5 minutes(if using frozen).
- Add corn, tomato, stock, and potatoes, cook about 10 minutes.
- Add the rest of the ingredients, cook untill vegetables are tender, about 30-45 minutes.
- It will be very fragrent.
- Enjoy.
Nutrition Facts : Calories 291.3, Fat 9.3, SaturatedFat 1.4, Sodium 716.9, Carbohydrate 47, Fiber 8.1, Sugar 7.9, Protein 10.9
HOMEMADE BEEF VEGETABLE SOUP
My children and grandchildren say this is the best soup in the whole wide world. My mother and grandmother made this soup using home canned vegetables. However, since I do not garden any more, I use store bought canned vegetables. Is is super rich and delicious whether eaten with crackers, cornbread, or toasted french bread.
Provided by jokenmar
Categories For Large Groups
Time 2h30m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Wash chuck roast and cut into bite sized pieces.
- Place roast in large stock pot and add the onion, garlic powder, parsley, salt and water.
- Boil approximatey one hour or until meat is tender.
- When the meat is tender, make sure you have at least 2 quarts of water left in the pot.
- Then, add the 2 cans diced tomatoes with liquid, and the 2 cans of tomato sauce.
- Add all of the drained, canned vegetables.
- Add the sliced carrots and diced potatoes.
- Bring to a boil, reduce heat and cover and simmer until the potatoes are done.
- When potatoes are done, the soup is ready to serve.
- Black peper and/or hot sauce can be added as served.
Nutrition Facts : Calories 354.5, Fat 18.5, SaturatedFat 7.3, Cholesterol 62.6, Sodium 1104.4, Carbohydrate 27.4, Fiber 5.8, Sugar 9, Protein 21.5
More about "bevs homemade vegetable soup recipes"
BEST 5 VEGETABLE SOUP RECIPES | FN DISH - FOOD …
From foodnetwork.com
BEST VEGETABLE SOUP RECIPE - HOW TO MAKE VEGETABLE SOUP
From thepioneerwoman.com
5/5 (1)Total Time 8 mins
VEGETABLE SOUP - THE RECIPE REBEL [VIDEO]
From thereciperebel.com
HOMEMADE VEGETABLE SOUP RECIPE - SOLSARIN
From solsarin.com
25+ NEW HEALTHY SOUP RECIPES FOR JANUARY | EATINGWELL
From eatingwell.com
OLD-FASHIONED VEGETABLE BEEF SOUP (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
VEGETABLE BEEF SOUP RECIPE - BELLY FULL
From bellyfull.net
BEVS HOMEMADE VEGETABLE SOUP RECIPES
From tfrecipes.com
CHICKEN AND VEGETABLE BONE BROTH SOUP RECIPE | GOOP
From goop.com
BEV'S HOMEMADE VEGETABLE SOUP RECIPE - FOOD.COM
From pinterest.com
BEST HOMEMADE VEGETABLE SOUP RECIPE (WITH VIDEO)
From parade.com
MORRIS' CHICKEN & VEGETABLE SOUP - RECIPE - COOKS.COM
From cooks.com
HOMEMADE VEGETABLE SOUP RECIPES FOR COLD WINTER NIGHTS
From southernliving.com
You'll also love