Best Grannys Garden Soup Recipes

GRANNY'S OKRA SOUP

Steps:

• Combine tomatoes, lima beans, okra, potatoes, corn, green beans, carrots, and tomato paste in a large soup pot. Pour chicken stock over mixture and bring to a boil over medium heat. Reduce heat and simmer until vegetables begin to soften, about 15 minutes.
• Season ground beef with garlic powder, celery salt, and onion powder. Set aside.
• Heat butter in a skillet over medium-high heat. Add onion and garlic when butter stops bubbling; cook and stir for 1 minute. Spread ground beef evenly in the pan. Cook until it has a nice brown sear, stirring minimally to end up with mostly medium-sized chunks, 5 to 7 minutes. Drain skillet and add beef, onions, and garlic to the soup pot.
• Bring soup mixture to a boil; reduce heat to simmer, cover, and cook until vegetables and beef have cooked down, 1 to 2 hours.

GRANDMA'S VEGETABLE SOUP

Steps:

• Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.

HEARTY VEGETABLE SOUP

Steps:

• In a stockpot, heat oil over medium-high heat; saute carrots, onions, celery and green pepper until crisp-tender. Add garlic; cook and stir 1 minute. Stir in remaining ingredients; bring to a boil. , Reduce heat; simmer, covered, until vegetables are tender, 1 to 1-1/2 hours. Remove bay leaf.

GARDEN VEGETABLE SOUP

Steps:

• Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
• Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley and lemon juice. Season, to taste, with kosher salt. Serve immediately.

GRANNY'S GARDEN SOUP

Steps:

• 1. Open two large cans or whole or crushed tomatoes and pour into a large soup pot.
• 2. rinse to cans with 1/2 cup of water each and add to the soup pot. Add one heaping tablespoon of beef soup base or bullion. Set pot on the stove and set to low heat,
• 3. clean core and chop the cabbage, peel the onion and carrots
• 4. chop the carrots, celery, cabbage and onions thick or thin depending on how you like it, (I like big spoon-sized pieces)and add to the soup pot
• 5. start cooking on medium-high heat until the soup starts to boil.
• 6. add frozen mixed vegetables, pepper, basil and oregano, return to a boil, cover and allow to simmer for up to two hours. (I like my veggies crispier so I don't cook quite as long)

GRANNY'S OLD FASHIONED VEGETABLE SOUP

Steps:

• Cut meat off soup bone; cut in small chunks.
• Brown in 1 or 2 tablespoons hot fat in large kettle.
• Add water and bone; simmer, cover for 1 1/2 to 2 hours.
• Remove bone and skin fat from top of soup. Add vegetables and seasonings and cook an additional 20 to 30 minutes or until vegetables are tender.