Grams Vegetable Soup Recipes

GRANDMA'S VEGETABLE SOUP

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.

GRANDMA'S VEGETABLE SOUP

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.

GRAM'S VEGETABLE SOUP

Steps:

• In frying pan, brown ground beef and sausage with green pepper, celery and onion. (You can add celery here or with the mixed vegetables to simmer)
• Drain.
• Cook the diced potatoes so they are just about fork tender. (otherwise will be hard in the soup).
• Combine V8 juice, beef broth, salt and soup starter in stock pot.
• Start to simmer.
• Add meat, mixed vegetables, okra, and potatoes.
• Simmer for about an hour or longer until vegetables are tender.
• Add salt to taste.
• Enjoy.

GARDEN VEGETABLE SOUP

Steps:

• Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
• Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

VEGETABLE SOUP

Steps:

• Put zucchini, kernels from corn, tomatoes, slivered garlic, stock, salt and pepper in a microwave-safe bowl.
• Cover, and microwave, stopping and stirring halfway, until the vegetables are tender and the tomatoes have created a broth, 8 to 10 minutes.
• Garnish: Olive oil and basil.

VEGETABLE SOUP

Steps:

• Heat the oil in a soup pot over medium flame, and saute the onions, leeks, celery and garlic for 5 minutes. Do not brown the garlic.
• Add the carrots, cabbage and potatoes. Stir well. Add the thyme, rosemary and parsley. Cover with vegetable stock and simmer, covered, for 1 hour. Stir occasionally, adding water if evaporation is excessive.
• If you are using fresh tomatoes, place them on top of the simmering liquid for about 2 minutes, or until their skins can be easily peeled away. Remove the tomatoes with a slotted spoon, and when they are cool enough to handle, remove the skins. Gently crush the whole skinned tomatoes and stir them into the soup. If you are using canned tomatoes, stir them, liquid and all, into the soup.
• Season to taste. Serve hot.

AN AMERICAN VEGETABLE SOUP

Steps:

• Trim off the root end of the leeks. Split the leeks in half and rinse well between the leaves. Pat dry. Cut the leeks into very small dice. There should be about two cups.
• Trim the celery and cut it into small dice. There should be about two cups.
• Trim off the ends of the green beans and cut them into small dice. There should be about two cups.
• Trim and scrape the carrots. Cut them into one-quarter-inch slices. Stack the slices and cut them into one-quarter-inch strips. Cut the strips into one-quarter-inch dice. There should be about one and one-half cups.
• Trim the ends of the zucchini and cut the zucchini into one-half-inch dice. There should be about two cups.
• Heat the butter in a kettle and add the onions and leeks. Cook, stirring, about five minutes. Add the carrots, celery and green beans. Cook, stirring, about three minutes and stir in the crushed tomatoes.
• Add the broth, salt and pepper and bring to the boil. Let simmer 20 minutes. Add the zucchini, corn and peas and continue cooking about 10 minutes longer. Serve sprinkled with basil or parsley.