Mary Alices Homestyle Vegetable Soup Recipes

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HOME-STYLE VEGETABLE BEEF SOUP

This hearty soup is great on a cold winter day. Serve with homemade cornbread, biscuits, or crackers.

Provided by STKA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 55m

Yield 10

Number Of Ingredients 11



Home-Style Vegetable Beef Soup image

Steps:

  • In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
  • Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
  • Drain beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.

Nutrition Facts : Calories 268.4 calories, Carbohydrate 39.2 g, Cholesterol 27.5 mg, Fat 6.9 g, Fiber 5.6 g, Protein 13.3 g, SaturatedFat 2.6 g, Sodium 756.3 mg, Sugar 8.9 g

1 pound ground beef
1 onion, diced
6 red potatoes, finely diced
5 carrots, thinly sliced
½ cup water
1 (15 ounce) can whole kernel corn, drained
2 cups frozen green beans
1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
1 cup water
1 teaspoon salt
1 teaspoon ground black pepper

HOMESTYLE VEGETABLE SOUP

This is a very easy and satisfying soup. It contains a lot of vegetables, but is a cinch to throw together. This soup can easily be made vegetarian by using vegetable broth instead of beef broth, and just about any vegetables you like can be used.

Provided by HollyJane

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 11



Homestyle Vegetable Soup image

Steps:

  • Add broth to a large soup pot.
  • Add onions, celery, potatoes, tomatoes, cabbage, green beans, corn, and carrots.
  • Bring mixture to a simmer.
  • Add black pepper.
  • Simmer for 20-30 minutes, or until potatoes and carrots are tender.
  • Add water if necessary to thin out soup.
  • Tastes even better the next day.
  • For Vegetarian use the vegetable broth.

Nutrition Facts : Calories 185.9, Fat 1.8, SaturatedFat 0.1, Cholesterol 1, Sodium 893.7, Carbohydrate 39.2, Fiber 6.8, Sugar 9.4, Protein 7.8

8 cups beef broth or 8 cups vegetable broth
3 medium onions, chopped
2 cups chopped celery (about 2 stalks)
2 medium potatoes, diced
1 cup chopped tomato (canned is fine)
3 cups cabbage, coarsely chopped
1 cup canned green beans or 1 cup frozen green beans
2 cups canned corn (more if desired) or 2 cups frozen corn (more if desired)
1 1/2 cups carrots, chopped
1 1/2 teaspoons black pepper, freshly ground
1 cup water (if needed)

MELISSA'S 3-STEP VEGGIE SOUP

This is Melissa McCarthy's recipe from Good Housekeeping Magazine. I tried it because DH is having Bariatric Surgery in May and he has to eat healthy purees post operativelly. He actually likes it, so I thought I would post it. Easy and delicious.

Provided by mandabears

Categories     Vegetable

Time 25m

Yield 12 serving(s)

Number Of Ingredients 6



Melissa's 3-Step Veggie Soup image

Steps:

  • Mix broccoli, succotash and 2 quarts chicken stock in a large stockpot(about 7-8 quarts).
  • Season with salt, pepper, garlic powder and seasoning to taste.
  • Partially cover pot and bring to boil over medium heat.
  • Reduce heat to simmer for 15-20 minutes.
  • Puree with an immersion hand blender until slightly chunky.

Nutrition Facts : Calories 112.4, Fat 2.5, SaturatedFat 0.6, Cholesterol 4.8, Sodium 263.9, Carbohydrate 16.8, Fiber 3.8, Sugar 3.5, Protein 7.8

2 (16 ounce) bags frozen broccoli, I use chopped
1 (16 ounce) bag frozen succotash
2 quarts chicken stock
salt
ground black pepper
garlic powder

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