Moms Easy And Nourishing Vegetable Soup Recipes

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MOM'S VEGETABLE SOUP



Mom's Vegetable Soup image

I make this vegetable-packed soup whenever we have a family get-together. It's been a favorite with us for a number of years.-Betty Van Kuiken, Oak Lawn, Illinois

Provided by Taste of Home

Categories     Lunch

Time 3h40m

Yield 26 servings (6-1/2 quarts).

Number Of Ingredients 11

1 beef chuck roast (3 to 4 pounds)
2 tablespoons vegetable oil
2-1/2 quarts water
3 cans (28 ounces each) diced tomatoes, undrained
10 celery ribs, chopped
6 large carrots, thinly sliced
3 large onions, chopped
3/4 cup medium pearl barley
2/3 cup cut fresh green beans (1/2-inch pieces)
1 can (15-1/4 ounces) whole kernel corn, drained
Salt and pepper to taste

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.

Nutrition Facts :

MOM'S EASY AND NOURISHING VEGETABLE SOUP



Mom's Easy And Nourishing Vegetable Soup image

This easy vegetable soup is the perfect way to stay hydrated, improve digestion and get a dose of nutrients.

Provided by Daniela Modesto

Categories     Soups

Time 10m

Number Of Ingredients 9

2 large carrots, peeled and sliced
2 parsnips, peeled and sliced
1 large sweet potato, peeled and cut into 2" pieces
1 stalk celery, thinly sliced
1 chopped shallot
6-8 cups broth or water + consomme
1 tbsp olive oil
1/2 tsp salt
1 tbsp freshly chopped Italian parsley

Steps:

  • Add all ingredients to a large soup pot.
  • Bring soup to a boil and reduce heat to low. Cook covered for 50 minutes.
  • Add parsley in the last few minutes of cooking.

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