My Vegetable Soup

1
Penny Binker

By
@pennybinker

Talking to other cooks and seeing how they do their vegetable soup I took a few cues from those brains I picked. One brain used beef. Two used tomato soup. My elementary school dietician said canned vegetable soup with tomato soup, giving a well name brand used. I suspect the school did get extra chunky vegetables in the canned the school got as it was not like any I could buy off the shelves. Don't be to fretful about being exact, as long as you got a good broth going then the rest will be great. I seldom use any water in the soup unless I am heating up soup straight from the freezer.

Rating:

★★★★★ 1 vote

Comments:
Serves:
Plenty but can freeze smaller portions

Ingredients

  • THE MEAT, US SOUTHERNS SAY ITS STILL VEGETABLE SOUP

  • 2 lb
    ground beef, more or less
  • BESIDE THE MEAT, THE NEXT MUST HAVE FOR AWESOME BROTH

  • 56 oz
    can crushed or stewed tomatoes or two (28 oz. cans)
  • 15 oz
    can whole tomatoes or diced or stewed) (14.5 to 15 oz. can)
  • 3 large
    cartons of beef broth (each 32 oz.)
  • 1 can(s)
    condensed tomato soup (10 3/4 oz. can)
  • THE VEGETABLES

  • 4 1/2 c
    ( or a 32 oz. package )frozen lima beans (or butter peas) more is okay, just don't overfill the pot
  • 3 1/2 c
    frozen green peas (or use 1 (16 oz. package)
  • 3 /12 c
    frozen white corn, if yellow that is fine or 1 (16 oz. package)
  • 3 /12 c
    canned green beans or use 2 (14.5 oz. to 15 oz cans)
  • 6
    fresh carrots, peeled and sliced on diagonal or coin like
  • 2 pkg
    frozen okra, small packages (16 oz. each) i like to add the 2nd pkg last 30 minutes of cooking
  • SALT & PEPPER TO TASTE

  • NEWLY ADDED

  • 1 can(s)
    15 oz. tomato sauce

How to Make My Vegetable Soup

Step-by-Step

  1. Brown the ground beef, drain & rinse under colander, add to a big stock pot. I think mine is 12 quarts. Not promising.
  2. Add the Tomatoes, Beef Broth, & Tomato Soup. If desired add the Tomato Sauce. I liked the addition.
  3. Add the Lima Beans, Peas, Corn, & Green Beans. & Carrots. Add just 1 package of the Okra for now. Salt & Pepper to taste.
  4. You will slowly bring this up to a boil then turn the heat down to low to simmer. I like to use a non-stick pot when making such a big item as if it burns, heaven forbid, you can dump out all that will dump out on its own and clean the pot and won't be left with a burnt taste with the soup. (grits was when I learned about such). Any way, say about 30 minutes before you are ready to dig into the soup, add that second pack of okra. Thinking I like to simmer my soup a good 3 hours. Very good to do on a cold day to help keep the house warm.
  5. If you can find Butter Peas that can substitute for the Lima Beans. I think I use the 8 qt stockpot but next time I am at the store I will check and assure it wasn't the 12 qt size. Then update here with the size stockpot. I like to stir the pot every 15 minutes but that is your call. Oh, after we have eaten on this and depleted some of the liquid, If i think more is needed I prefer to add another 32 oz. carton of beef broth. Beef Stock will work too. In fact if you prefer the Beef Stock to the broth, then that is fine.
  6. NOTE: If you can get the brand from Fresh Frozen Foods for the white corn, then do as I find it taste like fresh off the cob silver queen better than any others I have tried. They have wonderful butter peas too. I thought since I made the soup today that I would use package sizes, canned sizes as much as possible so others could easily figure out what to buy to make it much better. My motto when making it is to get the broth good and then add till you can't add any more. Potatoes and onion can be added though I don't. But if I were to add potatoes, it would be after I pulled some from the freezer and add them fresh. As potatoes frozen isn't recommended.

Printable Recipe Card

About My Vegetable Soup

Course/Dish: Vegetable Soup




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