Granny's Garden Soup Recipe

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Granny's Garden Soup

Renee VanDoren

By
@ReneeVanDoren

This is the easiest soup to make because you start with the tomato base, and throw in all the veggies you love.


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Rating:

Serves:

a crowd

Prep:

1 Hr

Cook:

2 Hr

Method:

Stove Top

Ingredients

2 can(s)
large size, whole or crushed tomatoes
4
celery stalks
2
large carrots
1
large white or yellow onion
1
large bag of frozen mixed vegetables
1
teaspoon dried basil or1 tablespoon diced fresh basil
1
teaspoon dried oregano, or 1 table spoon diced fresh oregano
2 pinch
black pepper
1
cabbage head, cored and chopped
1 Tbsp
beef base or bullion

Directions Step-By-Step

1
Open two large cans or whole or crushed tomatoes and pour into a large soup pot.
2
rinse to cans with 1/2 cup of water each and add to the soup pot. Add one heaping tablespoon of beef soup base or bullion.
Set pot on the stove and set to low heat,
3
clean core and chop the cabbage, peel the onion and carrots
4
chop the carrots, celery, cabbage and onions thick or thin depending on how you like it, (I like big spoon-sized pieces)and add to the soup pot
5
start cooking on medium-high heat until the soup starts to boil.
6
add frozen mixed vegetables, pepper, basil and oregano, return to a boil, cover and allow to simmer for up to two hours. (I like my veggies crispier so I don't cook quite as long)

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy