Mom's Vegetable Soup Recipe

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Mom's vegetable soup

Laura Wingfield


The cabbage makes it, this is a very hearty soup, great with a crusty bread on cold days, even better the next day. The longer you let it simmer, the more the tastes meld, but you can eat it early.

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20 Min


1 Hr


Stove Top


2 lb
stew meat trimmed
diced potatoes
diced carrots
1 medium
onion diced
2 c
chopped cabbage
1 c
tomatoes canned are fine
1 large
stalk of celery chopped
1/2 c
or more of barley, i like more.

Directions Step-By-Step

Brown meat and drain fat. Cover with water about 1 inch over meat, bring to a boil cook for 10 min longer if you like. Add tomatoes and onions, bring to a boil. Add remaining ingredients and at the end 1/2 cup of barley or more as you like. Let boil for 15 min or so and then lower temp to simmer and simmer as long as you wish.
I prefer long cooking soup to enhance the flavors so the longer you simmer the better the soup. You do not have to keep it at a boil for that long in the beginning.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Beef
Regional Style: American