Grandmas Vegetable Soup Recipes

GRANDMA'S CHINESE VEGETABLE SOUP

Steps:

• Place pork neck bones into a large pot; cover with water. Bring to a boil and skim scum off the surface with a slotted spoon. Drain.
• Return bones to the pot. Add 10 cups water, potatoes, tomatoes, onion, and carrot. Bring to a boil. Reduce heat to low and simmer soup until flavors combine, 1 1/2 to 2 hours. Season with sugar and salt.

GRANDMA'S VEGETABLE SOUP

Steps:

• 1. In a large soup pot, place potatoes, onion, celery, tomatoes, chopped garlic and water or vegetable stock (enough to cover vegetables by 2 inches).
• 2. Add the soup spices to pot. Stir to combine.
• 3. Cover and bring soup to a boil over medium heat, stirring occasionally. Reduce heat to medium-low, cover and continue simmering.
• 4. While this is simmering, prepare ground beef by crumbling it into a large skillet, seasoning it with garlic salt and cumin and cooking until it is no longer pink. Drain off the excess fat and add the beef to the simmering pot. Cover and continue simmering.
• 5. After @ 30-45 minutes, add the mixed vegetables, okra, cabbage and macaroni to the soup pot. Add more vegetable broth if needed so you will have plenty of soup stock.
• 6. Lower the heat and cook until veggies and cabbage are tender and the macaroni is cooked but not mushy, @ 15-20 minutes.

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.

GRANDMA'S VEGETABLE SOUP

Steps:

• Cover one blade roast and suet with water. Cook until tender.
• Add a few slices of onion and celery for flavor.
• Remove the meat.
• Add all your vegetables in chunks.
• Cook vegetables until tender. Add one large can of whole tomatoes.
• Then add the meat back into the soup.
• Cook 10-15 minutes longer or until vegetables are tender.
• Then serve and enjoy.

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 BEEF VEGETABLE SOUP

Steps:

• Cover one blade roast and suet with water.
• Cook until tender.
• Add a few slices of onion and celery for flavor.
• Remove the meat.
• Add all your vegetables in chunks:.
• Cook vegetables until tender.
• Add one large can of whole tomatoes or diced tomatoes.
• Then add the meat back into the soup.
• Cook 8 -10 minutes longer then serve and enjoy.
• Note: If you want the soup to be thicker, you can use 1 can of Tomato Paste.

GRANDMA'S SLOW COOKER BEEF AND VEGETABLE SOUP

Steps:

• Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours.
• Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
• Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.