homemade vegetable soup
(1 RATING)
This soup is best if using vegetables fresh from the garden. If fresh vegetables are not available, use canned or frozen. Most people eat this soup with cornbread, but my favorite way to eat "red" soup is with cold biscuits. Brings back many childhood memories.
No Image
prep time
30 Min
cook time
30 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1/2 teaspoon black pepper
- 1 quart lima beans
- 1 pound ground beef
- 1 - onion, chopped
- 1 quart frozen corn
- 1 tablespoon salt
- 1 quart purple hull peas
- 6 large tomatoes
- 2 quarts water
- 6 - red potatoes, peeled and diced
How To Make homemade vegetable soup
-
Step 1Fill large saucepan with water and bring to a boil. Add whole unpeeled tomatoes and boil approximately 2 minutes. Place tomatoes in large sink full of cold water. Let cool in sink. When cooled, remove skin from tomatoes and place in saucepan with onions and water.
-
Step 2Boil until onions are tender; about 20 minutes. Add salt and pepper.
-
Step 3Brown ground beef. Drain and rinse with water. Add to the tomato mixture.
-
Step 4Add remaining ingredients. Simmer on low for about one hour. Stir occasionally to keep from sticking.
-
Step 5To make vegetable soup mix, follow all steps above except the ground beef. When cool, place into containers or bags and freeze. When you get ready to serve, brown the ground beef and drain (rinse). Add the soup mix and simmer until potatoes are tender.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes