vegetable soup - kathy's

Name: Vegetable Soup - Kathy's
Yield: 4
Cuisine: American
Ingredients: 1 cup(s) or so, corn kernels, lima beans, green beans (cut in 2 in pieces), peas, celery (you can add or subtract any veggie that you like. fresh is always the best, but you can use frozen); 1 medium onion, large dice; 1/2 small head of cabbage, large chop; 1 can(s) diced tomatoes, optional; 2 quart(s) or so tomato juice (enough to cover the vegetables); 1 tablespoon(s) or so "beef" bullion, optional (just use enough to give it a hint of flavor, or more if you want "beef" vegetable soup. i use a vegetarian "beef" base); - salt and pepper to taste

(1 RATING)

79 Pinches 1 Photo

Kathy W

New Carlisle, OH

Updated on Oct 6, 2014

Vegetable Soup is one of those magical soups - it starts out in a small pan and ends up in a huge stock pot! A little of this and a little of that turns into a whole lot of deliciousness! Fresh ingredients are always best, but frozen vegetables are acceptable. In a pinch, canned veggies are ok (juice and all). I like to make my veggie soup in the crock pot and simmer it all day.

Rate

prep time

cook time

method Slow Cooker Crock Pot

yield 4-6 serving(s)

Ingredients

1 cup or so, corn kernels, lima beans, green beans (cut in 2 in pieces), peas, celery (you can add or subtract any veggie that you like. fresh is always the best, but you can use frozen)
1 medium onion, large dice
1/2 small head of cabbage, large chop
1 can diced tomatoes, optional
2 quarts or so tomato juice (enough to cover the vegetables)
1 tablespoon or so "beef" bullion, optional (just use enough to give it a hint of flavor, or more if you want "beef" vegetable soup. i use a vegetarian "beef" base)
- salt and pepper to taste

How To Make vegetable soup - kathy's

Step 1

Place all ingredients in a large crock pot. Turn on and cook all day. I start it out on hi and let cook 3-4 hours, then turn down to low and let it simmer until ready to serve.
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