Moms Vegetable Soup Recipes

Steps:

• 1. In a large pot bring broth and tomato juice to a boil. Reduce heat to a simmer and add all ingredients, except zucchini. Simmer until all are done. Add zucchini and cook about 4-5 minutes longer. Serve hot.
• 2. Note: You can add broccoli, mushrooms, corn, potatoes, peas, use your imagination. This soup keeps well in the frig for several days. It can be frozen.

Steps:

• In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

Steps:

• 1. Place meat in a large stock pot or Dutch oven. If using stew beef, brown meat first in a small amount of cooking oil. Add enough water to cover meat by at least 2 inches. Add seasonings. Cover and bring to boil; lower heat to medium low. Cook stew beef and neck bones approximately ½ - 1 hour (meat should be just fork tender); ox tails will need to be cooked a whole lot longer, approximately 2-3 hours until tender; add water as necessary.
• 2. Stir in tomato paste until dissolved. Add all other ingredients. Cover and return to boil. Reduce heat to medium-low; cook another ½ hour or until all vegetables are done.
• 3. Add more seasoning to your taste if needed.

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:

• Heat oven to 180C/160C fan/gas 4. Put the bread on a baking tray with the caraway seeds, half the oil and some sea salt, and bake for 10-15 mins or until golden and crisp. Set aside.
• Meanwhile, heat the remaining oil in a large saucepan over a medium heat. Add the garlic, carrot and potato and cook for 5 mins, stirring frequently, until a little softened.
• Add the stock, tomatoes, sugar, bouquet garni, celery and seasoning and bring to a rolling boil. Reduce the heat, simmer for 10 mins, then add the cauliflower and cabbage. Cook for 15 mins until the veg is tender.
• Stir in the Worcestershire sauce and mushroom ketchup. Remove the bouquet garni and serve the soup in bowls with the caraway croutons.

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.

Steps:

• Bring beef and onion to a boil in a large Dutch oven. Turn down to medium low and cook for three hours, checking to add water if needed (enough to cover the meat).
• Take out beef and allow to cool. Bring the stock up to a boil again, and add bouillon to taste. Add veggies and tomatoes/tomato soup. Return beef to soup and add cabbage. Once at a steady boil, turn down to low and cook an additional 3 hours.
• 30 minutes before serving, add pasta.