Mom's Vegetable Soup Recipe

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Mom's vegetable soup

Laura Wingfield


The cabbage makes it, this is a very hearty soup, great with a crusty bread on cold days, even better the next day. The longer you let it simmer, the more the tastes meld, but you can eat it early.

★★★★★ 1 vote
20 Min
1 Hr
Stove Top


2 lb
stew meat trimmed
diced potatoes
diced carrots
1 medium
onion diced
2 c
chopped cabbage
1 c
tomatoes canned are fine
1 large
stalk of celery chopped
1/2 c
or more of barley, i like more.


1Brown meat and drain fat. Cover with water about 1 inch over meat, bring to a boil cook for 10 min longer if you like. Add tomatoes and onions, bring to a boil. Add remaining ingredients and at the end 1/2 cup of barley or more as you like. Let boil for 15 min or so and then lower temp to simmer and simmer as long as you wish.
2I prefer long cooking soup to enhance the flavors so the longer you simmer the better the soup. You do not have to keep it at a boil for that long in the beginning.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Beef
Regional Style: American