Mimis Vegetable Soup Recipes

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MIMI'S TOMATO SOUP CAKE



Mimi's Tomato Soup Cake image

Depression era tomato spice cake recipe used by my grandmother...this cake is REALLY spicy! You may substitute butter for the shortening if you prefer.

Provided by Jean Varner

Categories     Desserts     Cakes     Spice Cake Recipes

Time 2h

Yield 12

Number Of Ingredients 13

¾ cup shortening
1 ½ cups white sugar
1 (10.75 ounce) can tomato soup
¾ cup water
1 teaspoon baking soda
3 cups all-purpose flour
¼ teaspoon salt
3 teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground cloves
1 ½ teaspoons ground nutmeg
1 ½ cups raisins
1 ½ cups chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, salt, baking powder, cinnamon, cloves and nutmeg. Set aside.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. In a separate bowl, combine tomato soup, water and baking soda. Add to creamed mixture alternately with the flour mixture. Stir in the raisins and nuts.
  • Pour batter into a 10 inch Bundt or tube pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack.

Nutrition Facts : Calories 499.2 calories, Carbohydrate 69.4 g, Cholesterol 7.2 mg, Fat 23.5 g, Fiber 2.9 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 388.3 mg, Sugar 38 g

MIMI'S SPLIT PEA SOUP



Mimi's Split Pea Soup image

This is my mom's recipe for her favorite soup. Since I never liked split peas as a kid, I never ate it. But since growing up, I've found it to be delicious. I make this with chicken or vegetable broth for a more flavorful soup. Serve with warm crusty bread.

Provided by kitty.rock

Categories     Stocks

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons butter (optional) or 2 tablespoons margarine (optional)
1 medium onion, finely chopped
2 large carrots, washed and coarsely chopped
1 celery rib, finely chopped
1 lb dried split peas
1 teaspoon dried thyme
1 teaspoon dried parsley
1/4 teaspoon salt
1/4 teaspoon pepper
2 quarts chicken broth or 2 quarts vegetable broth
2 garlic cloves, finely minced (optional)
3 medium potatoes, peeled and 1-inch cubed
1/2 cup pearl barley
1 ham hocks (optional) or 1 smoked turkey wings (optional)

Steps:

  • Combine all ingredients in a large stock pot.
  • Bring to a boil. reduce heat and simmer, covered, for approximately 1 1/2 to 2 hours or until peas are soft. Add potatoes and barley the last 25 minutes of cooking time.
  • Stir from bottom occasionally and skim foam off top if it accumulates.
  • Once peas, potatoes and barley are tender, remove pot from heat and let cool for 15 minutes.
  • If using ham hock (or turkey wing), remove from soup, let cool and cut meat from bone. Finely chop meat and set aside.
  • Ladle soup in batches into a blender or processor.
  • Blend/process 2 to 3 seconds only.
  • Return soup to pot, stir in ham (or turkey).
  • Reheat (if necessary) and serve.

Nutrition Facts : Calories 417.9, Fat 1.3, SaturatedFat 0.2, Sodium 145.3, Carbohydrate 81.8, Fiber 25.4, Sugar 9, Protein 22.8

MIMI'S VEGETABLE SOUP



Mimi's Vegetable Soup image

This is one of my all time favorites - my mom's (Mimi's) recipe for vegetable soup. What I like about this recipe is you can add a variety of fresh seasonal vegetables in addition to the "standards". And you can use canned or frozen vegetables as well. Personnally, I like fresh organic vegetables in this soup, but I've also used the canned for convenience, and the added liquid from the canned veggies adds some more flavor. I've tried this in my crock pot, but I like cooking it better on the stove - no sticking to the bottom that way. This recipe makes a pretty big pot of soup, so eat some now and freeze some for later. Add additional liquid as necessary to get the consistency you like for your soup. Enjoy!

Provided by kitty.rock

Categories     Stocks

Time 1h50m

Yield 10 serving(s)

Number Of Ingredients 22

2 lbs lean stewing beef
2 cups water or 2 cups prepared broth
1 medium onion, chopped
3 celery ribs, finely chopped
1 1/2 tablespoons dried parsley or 3 tablespoons chopped fresh parsley
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 (26 ounce) can campbell's tomato soup
1 large turnip, peeled and cubed
1 (8 ounce) package baby peeled carrots, chopped
6 medium red potatoes, peeled and cubed
1 (8 ounce) can corn, with liqid
1 (8 ounce) can peas, with liquid
1 (8 ounce) can green beans, with liquid
1 (8 ounce) can wax beans, with liquid
1 (8 ounce) can baby lima beans, with liquid
1 (28 ounce) can stewed tomatoes
1/3 head cabbage, sliced
1 cup washed baby spinach leaves
1 (15 ounce) can cannellini beans (white kidney beans)
1 cup okra, sliced
1 cup zucchini, cubed

Steps:

  • In a large stock pot, add 2 cups liquid (water or broth) and stew beef. Bring to a boil and remove any foam from the water. Cook 5-10 minutes.
  • Add onion, celery, salt, pepper, and parsley.
  • Add tomato soup. Fill soup can with water and add to pot.
  • Cook on medium heat for approximately 30 minutes.
  • Add the raw vegetables next - turnips, potatoes, carrots, etc., and bring pot to boil.
  • Cook over medium low heat until raw vegetables are tender, about 45 - 60 minutes. Stir occasionally and test doneness of vegetables with fork.
  • Add other canned or frozen vegetables last; cook until thoroughly heated.
  • Serve with grilled cheese or a green salad.

Nutrition Facts : Calories 514.2, Fat 12.1, SaturatedFat 4.5, Cholesterol 52.6, Sodium 783.9, Carbohydrate 72.3, Fiber 14, Sugar 17.5, Protein 33.3

MIMI'S LOADED POTATO SOUP (CROCKPOT VERSION)



MiMi's Loaded Potato Soup (Crockpot Version) image

Late winter, early spring, is a great time to make a savory potato soup for when the winter refuses to leave! This is a new one for me, as we generally make a cheesy broccoli potato soup. Backed off with the usually peppery taste to make room for the grandbabies to enjoy...

Provided by Jean Goss

Categories     Other Soups

Time 4h15m

Number Of Ingredients 20

8 large potatoes, peeled and cubed
1 large onion, chopped
1 qt bone/vegetable broth, homemade
3 clove garlic, minced
1/4 c butter
3 Tbsp bacon fat, rendered
2 1/2 tsp salt
1 1/2 tsp ground pepper
1 large idaho garlic parmesan mashed potatoes, instant family size
8 oz cream cheese, room temperature
1 c cheddar cheese, shredded
2 c cream
1 Tbsp garlic powder
1 Tbsp fresh herb (lemon balm, basil or fresh parsley
1 tsp oregano, dried or fresh
TOPPINGS
1/2 c bacon, fried and crumbled
1 c sour cream
green onions, chopped
grated parmesan cheese

Steps:

  • 1. Combine the first eight ingredients in the crockpot and bake on high for 4 hours or low for 6 hours. Remove the potatoes and mash with fork or mixer, depending on your consistency preference. Return to the hot broth in the crockpot that has been turned off.
  • 2. Add the instant potatoes, just enough to get a semi-thick consistency. I generally put the whole package. Add the cheeses and melt/mix thouroughly, add the cream last. Season to your preference.
  • 3. Serve with toppings of your choice!

MIMI'S PUREED VEGETABLE PEA SOUP



MiMi's Pureed Vegetable Pea Soup image

This is one of those soups that is great for fall and winter cravings for something warm and savory! I use the habanero flavored pork rinds because I like it very spicy but you can use whichever ones best suits your taste.

Provided by Jean Goss

Categories     Bean Soups

Number Of Ingredients 13

1 pkg heb mediterranean style lentils
1/2 pkg dry split green peas
1 can(s) carrots, cubed 15 0z
2 pkg ham, thick sliced boneless chopped
1 large onion, minced
3 Tbsp garlic, minced
4 c water
1 pkg baby spinach
1 pkg favorite fried pork rinds
1 tsp salt
1 tsp black pepper
1 tsp garlic, powdered
1 can(s) coconut milk, 14 oz

Steps:

  • 1. Wash green split peas and lentils, set aside to drain. Saute the chopped ham, minced onion and garlic in the coconut oil til translucent and meat slightly browned.
  • 2. Add the water, peas, carrots and seasonings. Simmer on medium heat, adding water as needed to keep it above the beans about 1/4 inch. Cook until peas are tender.
  • 3. Add the spinach and pork rinds, cook 15-30 minutes longer. Turn the heat off and let cool down a bit, to be able to remove the soup, cups at a time and puree in a blender or food processor..
  • 4. Return the pureed soup back into the pot and the coconut milk in, heat back up and season to your personal taste. I often will add basil or oregano or little more salt. Serve with your favorite crackers!

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