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lizbeth elliott's ky veggie soup

(1 rating)
Recipe by
Dee Dee Madison
Paducah, KY

This soup was a staple on this Kentucky farm when my grandma was growing up and she made it when I was growing up. I loved it as a kid and still love to this day. In the winter you can make it with frozen veggies and in the summer, do fresh veggies.

(1 rating)
yield serving(s)
prep time 1 Hr
cook time 5 Hr

Ingredients For lizbeth elliott's ky veggie soup

  • 1 lb
    lean ground beef
  • 2 lg
    cans of whole tomatoes
  • 1 lg
    onion chopped (into medium chunks) and one cup of thinly sliced celery
  • 4 Tbsp
    italian seasoning
  • 1 Tbsp
    each: garlic, paprika, salt, pepper, cumin
  • 1 pkg
    large of frozen mixed veggies (corn, peas, carrots)
  • play with your spices and add what you like.

How To Make lizbeth elliott's ky veggie soup

  • 1
    In a Dutch Oven, crumble and fry (on medium heat)ground beef until done. Sit ground beef aside in a bowl.
  • 2
    Wipe off bottom of dutch oven and put back on the stove. On medium heat, saute the onion and celery - cook until translucent. Add spices and mix well.
  • 3
    Open cans of Tomatoes and pour each can into the Dutch Oven. Fill each can twice with water and pour into the Dutch Oven. Bring the soup back to a rolling boil(high). Let boil for five minutes and turn back to a simmer (low). Put a lid on the pot and cook on low for about 4-5 hours. Stir every 30-minutes or so. Turn the soup off and let sit - the longer it sits, the more the flavors mix.

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