Moms Old Fashioned Vegetable Soup Recipes

Steps:

• 1. In a large crock pot place the ox tails with the onion soup mix and add enough water just to cover the ox tails and cook on low overnight or until the meat is falling off the bones. I do this the night before I want to have the soup. When done, remove all of the bones and skim off some (not all) of the fat and retain all of the juice. Keep your meat and juice and some of the fat in the crock pot.
• 2. Add the remaining ingredients except the barley.Take the empty diced tomato can and fill about 3/4 of the way with chicken broth and add that to the pot. Turn crock pot on high until it starts cooking then turn it down on low and let it simmer stirring occasionally for about 4-6 hours until veggies are tender.I dare you not to taste it during this process, your house should be smelling pretty good by now.
• 3. About an hour before you want to serve it ad the barley and continue cooking until the barley is done. I use the chicken broth to thin it down if it gets to thick from the barley. ENJOY
• 4. NOTE: Add what ever veggies you choose this is just the way I do it. Also if you like thyme, I sometimes add that as well...play with it and adjust the flavors to your liking...it makes alot and it does freeze well. Hope you like it as much as my family has for many years!

Steps:

• In a large soup kettle, brown the roast in oil. Add water; cover and simmer for 2-1/2 to 3 hours or until meat is tender. Drain; set roast aside. In the same kettle, combine the tomatoes, celery, carrots, onions, barley and beans. Cover and simmer for 50 minutes or until the barley is tender. Cut beef into 1/2-in. cubes; add to soup. Stir in corn, salt and pepper; heat through.

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.

Steps:

• In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.

Steps:

• In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.
• Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.
• Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.
• Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.