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| Vegetable Soup |
by Cindy SanchezWhether winter's chill has set in or your garden has reaped some marvelously fresh veggies, making vegetable soup can be as creative as it is delicious. Though beef stock is the base for most all vegetable soups, the veggies you choose to add can be individualized for your or your families personal taste. Try adding corn, summer squash or even zucchini for a new taste to an old fave. Vegetable Beef Soup 2 lbs. round steak, cut into 1" cubes 3 beef bouillon cubes and 7 C. water 3 medium onions, chopped
1/2 lb. carrots, sliced 1/4 cup barley 1 bay leaf 2 teaspoons salt 1/2 teaspoons pepper 3 cups shredded cabbage 2 medium potatoes, peeled and diced 1 - 10 oz. pkg. frozen succotash, or frozen corn and lima beans to equal about 2 cups 1 - 16 oz. can tomatoes, chopped In large kettle bring to boil meat, bouillon, water, onions, celery, carrots, barley, bay leaf, salt and pepper. Reduce heat, cover and simmer 5 hours or until meat is very tender. Discard bay leaf. Add cabbage, potatoes and succotash or corn and lima beans. Cover and simmer 20 minutes or until potatoes are tender. Stir in tomatoes and heat through. Makes about 3-1/2 qts. or about 12 servings. ~*~ Beef and Vegetable Soup 1 beef soup bone 1 pound soup beef, cut into cubes 1/2 teaspoon peppercorns 1 bay leaf 2 quarts water 1 tablespoon salt 1 medium onion, sliced 1 large carrot, diced 1 cup green beans 1 cup corn 1 cup diced potatoes 1 diced green pepper 1/2 clove garlic, cut fine 2 1/3 cups of tomatoes salt and pepper Put the first six ingredients into a large pot. Bring to a boil, then simmer for one hour. Add vegetables and bring to a boil again. Simmer for one more hour. Take meat off the bone and put it into the soup. Season with salt and pepper to taste. Makes 2 1/2 quarts of soup. ~*~ Hamburg-Vegetable Soup 1 lb hamburg 2 cups canned tomatoes 1/2 cup chopped onions 2 cups cubed potatoes 2 teaspoons salt 1/8 teaspoon pepper 1/4 cup rice 1/2 cup diced celery 2 medium diced carrots 6 cups water Brown hamburg and onions. Place in large kettle, add remaining ingredients. Bring to boil then simmer for about an hour. Serves 4. ~*~ Hearty Vegetable-Beef Barley Soup 1 pound 90% lean ground sirloin 1/2 cup chopped onion 2 medium carrots, sliced 2 cloves garlic, chopped 4 1/2 cups canned low-sodium beef broth 1 cup uncooked pearl barley 1 can tomato paste 2 tablespoons chopped fresh parsley 1/2 teaspoon each salt and pepper 2 cups (10ounces) fresh or thawed frozen-corn kernels 5 ounces (1 1/4 cups)fresh green beans, trimmed and cut into 1-inch pieces. 1 cup fresh or thawed frozen-green peas In a large, deep nonstick skillet over medium high heat, cook the beef, onion, carrots and garlic, breaking up chunks of beef with wooden spoon, 4 minutes or until meat is no longer pink. Drain off fat. Stir in broth, barley, tomato paste, parsley, salt and pepper. Bring to a boil, reduce heat, cover and simmer one hour or until barley is tender, adding up to 1 1/2 cups of water to mixture if it seems dry or thick. Add corn, beans, and peas, cover and cook 15 minutes or until beans are tender. Makes 6 servings. ~*~ Homemade Vegetable Soup 1 large can V-8 vegetable juice 1 large can Campbell's tomato juice 2 large packages of frozen mixed vegetables 1 large package of frozen green beans 1 small package of frozen lima beans 3 cans small whole potatoes, diced 1 cube beef or chicken bouillon base 1 teaspoon hot sauce seasonings to taste water as desired Place all ingredients in large stock pot and simmer on low heat 3 to 4 hours. Taste occasionally and add water and seasoning as needed. ~*~ Italian Vegetable Soup 1 pound ground beef 1 cup onion, chopped 1 cup chopped celery 1 cup chopped carrots 2 cloves garlic, minced 1 can (16 ounces) tomatoes, chopped, with juice 1 can (15 ounces) tomato sauce 2 cans (19 ounces each) white or kidney beans 2 cups water 5 teaspoons beef broth 1 tablespoon parsley 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 2 cups chopped cabbage 1 can (15.25 ounces) corn 1 can (14.5-15.25 ounces) green beans or peas 1 cup macaroni or pasta Brown beef; drain, and rinse. Add onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water, broth, parsley, oregano, and basil. Bring to a boil. Lower heat and simmer 20 minutes. Add cabbage, corn, green beans or peas, and pasta. Bring to a boil, then simmer until vegetables are tender. Add more water if needed. ~*~ Quickie Vegetable Soup 1/4 cup chopped onion 2 bouillon cubes (any flavor) 2 chopped garlic cloves 1 cup thin sliced zucchini or squash 1/2 cup each chopped carrot and mushrooms 15 oz can chopped tomatoes, include juice 1 teaspoon parsley 1/4 teaspoon basil 1/8 teaspoon pepper 2 cup water Combine ingredients and simmer for 30 minutes. So simple and so yummy too. Serves 2. ~*~ Zesty Beef and Vegetable Soup 1 pound ground beef 1/2 cup chopped onion 2 cloves garlic, minced 2 cups pre-shredded coleslaw mix 1 10-ounce package frozen whole kernel corn 1 9-ounce package frozen cut green beans 4 cups hot-style vegetable juice 1 can Italian-style stewed tomatoes, undrained 2 tablespoons Worcestershire sauce 1 teaspoon dried basil, crushed 1/4 teaspoon pepper In large skillet, cook ground beef, onion, and garlic until meat is brown and onion is tender. Drain fat. In crockery cooker, combine meat mixture, coleslaw mix, frozen corn, frozen green beans, vegetable juice, undrained tomatoes, Worcestershire sauce, basil, and pepper. Cover; cook on Low setting for 8 to 10 hours or on High setting for 4 to 5 hours.  Recommended ReadingAll-Time Favorite Soup & Stew Recipes by Jean Wickstrom Liles What's so great about soup? Well, for one thing, you can make it out of practically anything; for another, it doesn't require a lot of fancy equipment. And you can make most soups ahead of time--they'll taste even better after they've been in the refrigerator for a while. In All-Time Favorite Soup & Stew Recipes, the folks at Southern Living magazine bring you a fabulous collection of award-winning recipes that will tickle your palate, warm your insides, and satisfy your hunger. There's a burst of color in Red and Yellow Pepper Soup, a reminder of southern heritage in Spicy Seafood Gumbo, and a touch of whimsy in the Sherry-Berry Dessert Soup. In addition to the 185 kitchen-tested recipes, All-Time Favorite Soup & Stew Recipes includes mouth-watering photographs, basic cooking instructions, and even some suggestions for things to make ahead of time. (courtesy: Amazon) |
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About the Author: Cindy Sanchez is the owner and editor of MomsMenu.com Sign up for our Practical Recipes Newsletter for delivery of many savory recipes to your mailbox each week.Click here to subscribe.
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Create My Own Soup 
