Homemade Veggie Soup 101
By
Fran Miller
@TchrLdy71
4
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! =^..^=
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! =^..^=
Rating:
★★★★★ 2 votes5
Comments:
Serves:
6-8, depending on serving size
Prep:
20 Min
Cook:
3 Hr
Method:
Stove Top
Ingredients
-
1 lblondon broil, beef cubes, or any piece of beef
-
1small onion, chopped
-
somecarrots
-
somepotatoes, cubed (peeled, if preferred)
-
1 can(s)whole kernel corn, drained
-
1 can(s)peas, drained
-
1 can(s)cut green beans, drained
-
15 ozcan of tomato sauce
-
somesalt, optional
-
someblack pepper, optional
-
IF A THICKER SOUP IS WANTED, MIX TOGETHER
-
1/2 cwater
-
1heaping tablespoon of cornstarch
-
OTHER OPTIONS
-
cansof any other vegetables, drained
-
1 cof shredded cabbage
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1 cuncooked pasta, added with the canned veggies
-
somesweet potato chunks, added with the potatoes
-
somefresh garden veggies, like squash, hot peppers, or okra
-
someother seasonings, like hot sauce or chili powder
-
morewater, if a thinner soup is desired
How to Make Homemade Veggie Soup 101
- 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.
- 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.
- I only use enough water to cover the beef. Once the water starts boiling, keep the heat set on medium-low.
- 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.
- After about 60-90 minutes, or whenever the meat is tender, add the carrots, cover, and cook for another 30 minutes.
- 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.)
- Check the water level & add a little more, if needed. (Sometimes the potatoes absorb lots of the water. Sometimes they don't.)
- Add the drained corn, peas, and green beans. Cover and cook until the veggies are heated through, about 15 minutes or so.
- 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.
- At this point, decisions must be made.
- 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.
- Mom's soup was much more "juicier" so some water would be added instead, and then just heated up.
- 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. =^..^=
About Homemade Veggie Soup 101
Course/Dish: Beef Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: Southern
Other Tags: Quick & Easy, Healthy
