Mom's vegetable soup

Mom's Vegetable Soup

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Laura Wingfield

By
@lwing

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.

Rating:

★★★★★ 1 vote

Prep:
20 Min
Cook:
1 Hr
Method:
Stove Top

Ingredients

  • 2 lb
    stew meat trimmed
  • 2-3
    diced potatoes
  • 2
    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.

How to Make Mom's vegetable soup

Step-by-Step

  1. Brown 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.
  2. I 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.

Printable Recipe Card

About Mom's vegetable soup

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



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