Homemade Veggie Soup 101
By
Fran Miller
@TchrLdy71
4
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! =^..^=
★★★★★ 2 votes5
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
-
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.
- Check the water level & add a little more, if needed. (Sometimes the potatoes absorb lots of the water. Sometimes they don't.)
- Mom's soup was much more "juicier" so some water would be added instead, and then just heated up.