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homemade veggie soup 101

★★★★★ 2 Reviews
TchrLdy71 avatar
By Fran Miller
from Parkersburg, WV

Growing up with a Southern momma & the occasional vegetable garden, homemade veggie soup was seldom the same soup twice, depending on what was growing outside or on sale. As an adult, I avoided making veggie soup until I realized I had to power to make it the way I wanted. Goodbye, cabbage, pasta, & kidney beans. More importantly, goodbye watery soup! Mom loved to crumble crackers in hers but I yearned for a soup closer to a beef stew, yet with a tomato taste. So here is a basic recipe that you can make your own. Don't be afraid to experiment. Your kitchen is your lab! =^..^=

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★★★★★ 2 Reviews
serves 6-8, depending on serving size
prep time 20 Min
cook time 3 Hr
method Stove Top

Ingredients For homemade veggie soup 101

  • 1 lb
    london broil, beef cubes, or any piece of beef
  • 1
    small onion, chopped
  • some
    carrots
  • some
    potatoes, cubed (peeled, if preferred)
  • 1 can
    whole kernel corn, drained
  • 1 can
    peas, drained
  • 1 can
    cut green beans, drained
  • 15 oz
    can of tomato sauce
  • some
    salt, optional
  • some
    black pepper, optional
  • IF A THICKER SOUP IS WANTED, MIX TOGETHER
  • 1/2 c
    water
  • 1
    heaping tablespoon of cornstarch
  • OTHER OPTIONS
  • cans
    of any other vegetables, drained
  • 1 c
    of shredded cabbage
  • 1 c
    uncooked pasta, added with the canned veggies
  • some
    sweet potato chunks, added with the potatoes
  • some
    fresh garden veggies, like squash, hot peppers, or okra
  • some
    other seasonings, like hot sauce or chili powder
  • more
    water, if a thinner soup is desired
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How To Make homemade veggie soup 101

  • 1
    NOTE: I love my old soup pot, which was actually a "well pot" in an old electric range, but it only holds the basic ingredients listed here. If you're thinking of adding more ingredients or even a lot more water, you might want to use a bigger pot.
  • 2
    If your beef isn't already cubed, cut it up and toss it into your soup pot with about an inch or so of water.
  • 3
    I only use enough water to cover the beef. Once the water starts boiling, keep the heat set on medium-low.
  • 4
    Add the chopped onions to the beef cubes, then cover the soup pot. You really don't have to stir at this point, but the water should NEVER go below 1 inch, so check every 15 minutes or so. I just set a timer.
  • 5
    After about 60-90 minutes, or whenever the meat is tender, add the carrots, cover, and cook for another 30 minutes.
  • 6
    Add the potato chunks, cover, and cook for about 20 minutes, until the potatoes are done. (I had redskin potatoes in the pantry, but any potatoes will do. I peel all the others.)
  • 7
    Check the water level & add a little more, if needed. (Sometimes the potatoes absorb lots of the water. Sometimes they don't.)
  • 8
    Add the drained corn, peas, and green beans. Cover and cook until the veggies are heated through, about 15 minutes or so.
  • 9
    Add the tomato sauce, salt, and pepper, and stir up the soup for the first time. Once the tomato sauce is heated up, the soup is "offically" finished.
  • 10
    At this point, decisions must be made.
  • 11
    I like a thicker stew-style of soup, so I add the water & cornstarch mixture if the soup seems too thin. Once it is added, the soup will thicken in about 3 minutes or so, with constant stirring.
  • 12
    Mom's soup was much more "juicier" so some water would be added instead, and then just heated up.
  • 13
    Whatever your decisions, take notes & decide what to keep or change for next time. With a little experimentation, you'll find the perfect Homemade Veggie Soup for your family. =^..^=
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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