Grammas Vegetable Soup Recipes

Steps:

• 1. In a large soup pot, place potatoes, onion, celery, tomatoes, chopped garlic and water or vegetable stock (enough to cover vegetables by 2 inches).
• 2. Add the soup spices to pot. Stir to combine.
• 3. Cover and bring soup to a boil over medium heat, stirring occasionally. Reduce heat to medium-low, cover and continue simmering.
• 4. While this is simmering, prepare ground beef by crumbling it into a large skillet, seasoning it with garlic salt and cumin and cooking until it is no longer pink. Drain off the excess fat and add the beef to the simmering pot. Cover and continue simmering.
• 5. After @ 30-45 minutes, add the mixed vegetables, okra, cabbage and macaroni to the soup pot. Add more vegetable broth if needed so you will have plenty of soup stock.
• 6. Lower the heat and cook until veggies and cabbage are tender and the macaroni is cooked but not mushy, @ 15-20 minutes.

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.

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.

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.

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.

Steps:

• In large stockpot filled halfway with water, add beef, bouillion, tomato, onions, and garlic.
• Bring to a boil, and boil for one hour.
• Add all other ingredients EXCEPT potatoes, and water up to 2 inches from top of pot.
• (You have to have a pot large enough to cover vegetables with enough water to boil).
• Reduce heat to meduim-low and cover.
• Cook for 4 hours, stirring occasionally to prevent vegetables from sticking to bottom.
• Remove what you will be eating and set stock pot aside to cool.
• Add potatoes to soup you will be eating and another cup of water.
• Cook until potatoes are soft.
• I freeze the remainder in quart bags.
• When I reheat, sometimes I add macaroni noodles instead of potatoes.

Steps:

• Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours.
• Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
• Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.

Steps:

• I do this the same way every time, in the order listed. Any other way and some veggies will overcook too much: In a large stock pot, heat oil over medium heat. Season roast with S & P, garlic & onion powders. Brown on both sides. Add enough water to just barely cover meat, probably about 4 cups. Add beef cubes, 1 per cup of water plus 2 more. Yes this seems strong but it will season the meat and won't be strong later. Bring to a boil, COVER and simmer on medium low til meat is getting ready to fall apart, probably at least an hour. Remove meat to a plate to cool. To broth, add onions, celery, cabbage and V8. Bring back to a boil, cover again and let simmer til cabbage is almost tender, probably about 45 minutes. Then add potatoes, carrots, green beans, lima beans, peas, beans and tomatoes, all with juices from the cans. Bring back to a boil, cover again and simmer about 15 minutes. While that is cooking, in a small saucepan cook your macaroni and rinse under cool water. Pinch up the meat on the plate into bite sized pieces. Check seasoning in the soup, you will probably need about 1 t. salt (at least) and 1/2 t. pepper. At this point it is probably getting thick, so make another few cups of beef broth (1c/1cube). Add in can of corn, with juice, meat, and drained macaroni,(these 3 always last so they don't overcook) stirring well. If it's thick, add in some broth and a few tablespoons of vegetable oil, again stirring well. Turn off heat and let rest for a few minutes. Stir well before serving. It should be orangish in color and have tiny little oil beads floating on top that makes it look sparkley. The next day to reheat leftovers, add in a couple more cups of broth as the veggies tend to soak up broth overnight in the fridge. A little more oil, a small can of tomato sauce, salt and pepper probably wouldn't hurt either.

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 or diced tomatoes.
• Then add the meat back into the soup.
• Cook 8 -10 minutes longer then serve and enjoy.
• Note: If you want the soup to be thicker, you can use 1 can of Tomato Paste.