Mothers' Beefy Vegetable Soup

Name: Mothers' Beefy Vegetable Soup
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: Makes a large soup pot
Cuisine: American
Ingredients: 2 c of liquid, leftover from making a roast in the crock-pot. this makes a perfect base to start, as it's already seasoned with the roast, beef broth, salt & pepper, a little garlic powder, beef broth and 1 pkg. of dry beefy onion soup mix. an onion.; 1 c baby carrots , sliced in half ( also cooked with roast - leftover ); 1 c english peas; 1 can(s) cream style corn ( 16 oz. ); 2 can(s) veg-all or mixed vegetables ( undrained ); 1 can(s) diced tomatoes or 1 large fresh tomatoe ( chopped ); 2 c beef broth; 2 c regular v-8 juice; 1 can(s) tomato sauce ( 15 oz. ); 1 bay leaf; 1/2 tsp thyme, dried; 1/2 tsp each of salt and pepper; 1 tsp chili powder or 2 tabsp. salsa - mild or to your taste; 1 pkg dry beefy onion soup mix ( such as liptons ); 1 can(s) pork and beans ( undrained ) or lima beans or blackeyed peas ( 15 oz. size for all ); 2 c or more if you have it, cooked leftover roast beef ( shredded ) mother always cooked stew beef in her soup.; i like to fix mac & cheese and spoon some into each bowl and then pour the hot soup over it

No Photo

Have you made this?

Share your own photo!

By Shelia Tucker
@cookbooking

The orginal soup was my Mothers' recipe. She always said the secret to her soup was to always add a teaspoon of chili powder to wake it all up.I have Changed it a bit through the years but this is always the soup I make when I have leftover liquid , Vegetables and Roast from making a roast in the crock-pot.

Rating:

★★★★★ 1 vote5

Comments:

5 Comments

Serves:

Makes a large soup pot

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

Add to Grocery List

2 c

of liquid, leftover from making a roast in the crock-pot. this makes a perfect base to start, as it's already seasoned with the roast, beef broth, salt & pepper, a little garlic powder, beef broth and 1 pkg. of dry beefy onion soup mix. an onion.
1 c

baby carrots , sliced in half ( also cooked with roast - leftover )
1 c

english peas
1 can(s)

cream style corn ( 16 oz. )
2 can(s)

veg-all or mixed vegetables ( undrained )
1 can(s)

diced tomatoes or 1 large fresh tomatoe ( chopped )
2 c

beef broth
2 c

regular v-8 juice
1 can(s)

tomato sauce ( 15 oz. )
1

bay leaf
1/2 tsp

thyme, dried
1/2 tsp

each of salt and pepper
1 tsp

chili powder or 2 tabsp. salsa - mild or to your taste
1 pkg

dry beefy onion soup mix ( such as liptons )
1 can(s)

pork and beans ( undrained ) or lima beans or blackeyed peas ( 15 oz. size for all )
2 c

or more if you have it, cooked leftover roast beef ( shredded ) mother always cooked stew beef in her soup.
·

i like to fix mac & cheese and spoon some into each bowl and then pour the hot soup over it

How to Make Mothers' Beefy Vegetable Soup

Step-by-Step

you will need a Large soup - pot, pour in all the liquids, add your spices, add your vegetables, and your meat . Bring to a boil over Medium High Heat, Then lower Heat to a simmer and cover pan. simmer for 2 1/2 or 3 hours .
Make the Mac & Cheese the last 30 minutes of cooking time, Put 2 or 3 Tabsps. of Pasta or Mac & cheese in each bowl before serving and ladle the soup over the Pasta, ( I do my pasta this way so it won't get soggy ) and so if needed I can freeze part of the soup for another time. So good on a cold day. Hope everyone enjoys !!

Printable Recipe Card