mom’s vegetable soup

Name: Mom’s Vegetable Soup
Cuisine: Southern
Ingredients: 1 1/2 pound(s) beef stew or 2 lbs fresh neck bones or ox tails; 2 16 oz package(s) 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 teaspoon(s) seasoning salt; 2 teaspoon(s) pepper; 1 teaspoon(s) garlic powder; 1 teaspoon(s) accent; 1 teaspoon(s) mrs. dash - original blend; 1/2 cup(s) okra, sliced into ½; 1 cup(s) frozen whole kernel corn or 1-14.5 oz can whole kernel corn (optional); 1 cup(s) frozen green beans or 1-14.5 oz can cut green beans (optional)

(1 RATING)

118 Pinches 2 Photos

Vergie Montgomery

Morrisville, NC

Updated on Jan 26, 2012

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!

Rate

prep time

cook time

method Stove Top

yield A Bunch a Folks

Ingredients

1 1/2 pounds beef stew or 2 lbs fresh neck bones or ox tails
2 16 oz packages 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 cans diced or stewed tomatoes
1 14.5 oz cans oz can tomato sauce
1 - 16 oz cans can tomato paste
2 teaspoons seasoning salt
2 teaspoons pepper
1 teaspoon garlic powder
1 teaspoon accent
1 teaspoon mrs. dash - original blend
1/2 cup okra, sliced into ½
1 cup frozen whole kernel corn or 1-14.5 oz can whole kernel corn (optional)
1 cup frozen green beans or 1-14.5 oz can cut green beans (optional)

How To Make mom’s vegetable soup

Step 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.

Step 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.
Step 3

Add more seasoning to your taste if needed.
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