Homemade Veggie Soup

donna morales


At the beginning of cooler weather the thoughts of homemade veggie soup always comes to mind. It's one of the meals we always enjoyed exclusively during the winter months, as the summers are just way to hot eat this down in the deep south.

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3 lb
beef rump roast
2 can(s)
cut green beans
2 lb
russet potatoes, peeled and cut into bite size pieces
stalks, celery, cleaned and chopped
1 lb
russet potatoes, peeled and cut
1 lb
bag of frozen corn
2 medium
onions chopped
1 lb
frozen corn
1 pkg
fresh carrots peeled and chopped
bag fresh carrots, peeled and chopped
bag green onions cleaned and chopped
2 Tbsp
beef granuales
1 small
head of cabbage
bag leaves
2 tsp
minced garlic
1 can(s)
fire roasted tomatoes
small head of cabbage
pinch of salt & pepper to taste
garlic powder, red pepper and touch of tabasco sauce to taste
6 c


1Pour water in a large deep heavy pot. I use magnalite pot. Add beef granules. Cut beed into bite size pieces and then drop into beef water. Let cook for about 30 minutes.
2Next add, potatoes, carrots, celery, onions, green onion Next add all the tomato cans along with the can of rotel. Add salt pepper, and red pepper flakes according to taste. You can also addd more beef granules if needed at this time. Boil soup till some of liquid boils out.
3Then add garlic and chopped cabbage. Simmer for about 30 to 45 minutes.

I also boil a box of small elbow macarooni on the side. Place some noodlles in bottom of bowl and pour soup on top. Either refrigerate or freeze left overs minus the noodles. Keep those in the fridge as they don't freeze well and if frozen in the soup they become very mushy. You can also add mushroom at the last if you like them in your soup. Homemade soups and stews will always taste better the next day.

About Homemade Veggie Soup

Hashtag: #vegetables