Mom’s Vegetable Soup

Vergie Montgomery


Feel free to “tweek” as you wish. Add pasta or other ingredients. I’ve added chopped cabbage and it came out pretty good! Mac or rice is another good addition- just be sure not to add too much.

Try adding different Mrs. Dash seasonings. My favorites are Table Blend and Garlic and Herb.

Don’t forget, when you do “tweek” write it down and then pass it along!


★★★★★ 1 vote

A Bunch a Folks
Stove Top


  • 1 1/2 lb
    beef stew or 2 lbs fresh neck bones or ox tails
  • 2 16 oz pkg
    frozen vegetables for soup or mixed vegetables
  • 4
    medium size potatoes peeled, cubed
  • 1
    large onion chopped in medium pieces or however you prefer
  • 2 14.5 oz can(s)
    diced or stewed tomatoes
  • 1 14.5 oz can(s)
    oz can tomato sauce
  • 1 - 16 oz can(s)
    can tomato paste
  • 2 tsp
    seasoning salt
  • 2 tsp
  • 1 tsp
    garlic powder
  • 1 tsp
  • 1 tsp
    mrs. dash - original blend
  • 1/2 c
    okra, sliced into ½
  • 1 c
    frozen whole kernel corn or 1-14.5 oz can whole kernel corn (optional)
  • 1 c
    frozen green beans or 1-14.5 oz can cut green beans (optional)

How to Make Mom’s Vegetable Soup


  1. Place meat in a large stock pot or Dutch oven. If using stew beef, brown meat first in a small amount of cooking oil. Add enough water to cover meat by at least 2 inches. Add seasonings. Cover and bring to boil; lower heat to medium low. Cook stew beef and neck bones approximately ½ - 1 hour (meat should be just fork tender); ox tails will need to be cooked a whole lot longer, approximately 2-3 hours until tender; add water as necessary.
  2. Stir in tomato paste until dissolved. Add all other ingredients. Cover and return to boil. Reduce heat to medium-low; cook another ½ hour or until all vegetables are done.
  3. Add more seasoning to your taste if needed.

Printable Recipe Card

About Mom’s Vegetable Soup

Main Ingredient: Beef
Regional Style: Southern

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