Plain Ole Vegetable Soup Sallye Recipes

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GRANNY'S OLD FASHIONED VEGETABLE SOUP



Granny's Old Fashioned Vegetable Soup image

This is a recipe that has been pass down for years. Now I'm am passing on to Zaar now. I hope that you love this recipe, because I do. I can remember helping make it when I was little.

Provided by Gods Child

Categories     Stocks

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb beef, with bone
4 cups water
1 medium onion, chopped
1 cup sliced carrot
1 cup cut up celery & leaves
1 (8 ounce) can tomatoes
3 sprigs fresh parsley, cut fine
1/2 bay leaf, crumbled
3 peppercorns
1/4 teaspoon marjoram
1 tablespoon salt
1/4 teaspoon thyme

Steps:

  • Cut meat off soup bone; cut in small chunks.
  • Brown in 1 or 2 tablespoons hot fat in large kettle.
  • Add water and bone; simmer, cover for 1 1/2 to 2 hours.
  • Remove bone and skin fat from top of soup. Add vegetables and seasonings and cook an additional 20 to 30 minutes or until vegetables are tender.

Nutrition Facts : Calories 536, Fat 53.8, SaturatedFat 22.3, Cholesterol 74.9, Sodium 1218.3, Carbohydrate 5.8, Fiber 1.7, Sugar 3.1, Protein 7.1

OLD FASHIONED VEGETABLE SOUP!



Old Fashioned Vegetable Soup! image

This lovely soup really "hits the spot"! I think that herbs like thyme, oregano and sage really makes this soup taste absolutely delicious! And unless you make homemade vegetable soup, you just won't find that homemade freshness in any kind canned vegetable soup.

Provided by Barbara Heckenlively

Categories     Soups

Time 2h

Number Of Ingredients 18

1/4 c olive oil
1/4 stick butter
1 medium onion (chopped)
2 large carrots (peeled and sliced 1/4 inch)
1 can(s) cut green beans (drained)
1 can(s) canellini or white kidney beans (drained)
1 can(s) diced tomatoes (optional)
3 fresh turnips (optional)
1 c frozen corn (thawed) (optional)
8 c chicken broth or stock
6 medium potatoes (cut into 1 inch pieces)
1 tsp dried or fresh sage
1 tsp dried or fresh oregano
2 tsp dried or fresh thyme
1/4 c fresh parsley (or dried if not available)
2 tsp salt
1 tsp fresh ground pepper
1/2 tsp garlic powder

Steps:

  • 1. Heat oil and butter in a large soup pot. Saute onion, carrots and any other chopped fresh vegetables (except for the potatoes or turnips) you choose for about 5 to 10 minutes over medium high heat, stirring frequently. Do not brown!
  • 2. Add all remaining ingredients and bring to boil. Reduce heat to low (not bubbling) and cook until fresh vegetables are fork tender, usually about an hour or 1 1/2 hours. I tend to let the soup simmer longer even up to 2 hours or more. Take a potato masher and give the vegetables a few mashes to thicken.
  • 3. Serve in your favorite soup bowl with toasted french bread, biscuits, toasted english muffins or whatever bread or crackers you prefer. Adjust salt as needed.

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