Best My Mommas Easy Homemade Veggie Soup Recipes

CROCK POT VEGETABLE SOUP

Crock Pot Vegetable Soup image

This easy and healthy Crock Pot Vegetable Soup is a perfect weeknight dinner or prep-ahead lunch!

Provided by Blair Lonergan

Time 5h15m

Number Of Ingredients 17

Ingredients

2 small onions (or 1 large onion), chopped
3 carrots, peeled and chopped
3 ribs celery, chopped
2 medium russet potatoes, peeled and chopped
1 zucchini, chopped
2 cups frozen cut green beans
1 (28 ounce) can petite-diced tomatoes, not drained
¼ cup chopped fresh parsley
2 tablespoons minced fresh garlic
2 tablespoons tomato paste
2 bay leaves
½ teaspoon dried thyme
1 teaspoon salt
¼ teaspoon black pepper
6 cups vegetable broth
1 cup frozen peas
1 cup frozen corn kernels

Steps:

Place all ingredients except for peas and corn in a slow cooker. Gently stir to combine. Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours (or until potatoes and other vegetables are tender). Stir in the frozen peas and corn during the final 30 minutes of cooking time.
Remove bay leaves. Season with additional salt and pepper, to taste. Ladle into bowls and serve!

Nutrition Facts : ServingSize 1 cup, Calories 100.4 kcal, Carbohydrate 22 g, Protein 3.3 g, Fat 0.3 g, SaturatedFat 0.1 g, Sodium 928.2 mg, Fiber 4.8 g, Sugar 7.5 g, UnsaturatedFat 0.3 g

MOM'S VEGETABLE SOUP

Mom's Vegetable Soup image

I make this vegetable-packed soup whenever we have a family get-together. It's been a favorite with us for a number of years.-Betty Van Kuiken, Oak Lawn, Illinois

Provided by Taste of Home

Categories Lunch

Time 3h40m

Yield 26 servings (6-1/2 quarts).

Number Of Ingredients 11

Ingredients

1 beef chuck roast (3 to 4 pounds)
2 tablespoons vegetable oil
2-1/2 quarts water
3 cans (28 ounces each) diced tomatoes, undrained
10 celery ribs, chopped
6 large carrots, thinly sliced
3 large onions, chopped
3/4 cup medium pearl barley
2/3 cup cut fresh green beans (1/2-inch pieces)
1 can (15-1/4 ounces) whole kernel corn, drained
Salt and pepper to taste

Steps:

In a large soup kettle, brown the roast in oil. Add water; cover and simmer for 2-1/2 to 3 hours or until meat is tender. Drain; set roast aside. In the same kettle, combine the tomatoes, celery, carrots, onions, barley and beans. Cover and simmer for 50 minutes or until the barley is tender. Cut beef into 1/2-in. cubes; add to soup. Stir in corn, salt and pepper; heat through.

Nutrition Facts :

QUICK AND EASY VEGETABLE SOUP

Quick and Easy Vegetable Soup image

A low calorie, but filling, tomato-based vegetable soup. I use fresh vegetables when in season, frozen or canned in winter.

Provided by Anne Vackrinos

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 6

Number Of Ingredients 11

Ingredients

1 (14 ounce) can chicken broth
1 (11.5 ounce) can tomato-vegetable juice cocktail
1 cup water
1 large potato, diced
2 carrots, sliced
2 stalks celery, diced
1 (14.5 ounce) can diced tomatoes
1 cup chopped fresh green beans
1 cup fresh corn kernels
salt and pepper to taste
Creole seasoning to taste

Steps:

In a large stock pot, combine broth, tomato juice, water, potatoes, carrots, celery, undrained chopped tomatoes, green beans, and corn. Season with salt, pepper and Creole seasoning. Bring to a boil and simmer for 30 minutes or until all vegetables are tender.

Nutrition Facts : Calories 116.2 calories, Carbohydrate 24.3 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 4.5 g, Protein 4 g, SaturatedFat 0.1 g, Sodium 639.5 mg, Sugar 6.4 g

MY MOMMA'S EASY HOMEMADE VEGGIE SOUP

My Momma's Easy Homemade Veggie Soup image

This is my mom's vegetable soup recipe. It's really good, and it's very easy! It combines ground beef with lots of potatoes and mixed vegetables in a tomato base. Enjoy! Enjoy!

Provided by Stephanie Benningfield

Categories Vegetable Soup

Time 2h50m

Yield 10

Number Of Ingredients 9

Ingredients

3 pounds ground beef
6 potatoes, peeled and cubed
water to cover
4 (15 ounce) cans mixed vegetables, drained
1 onion, chopped
2 cups chopped cabbage
1 (15 ounce) can tomato sauce
2 tablespoons ground black pepper
salt to taste

Steps:

Place the ground beef in a large skillet over medium high heat. Saute for 10 to 15 minutes, or until browned and crumbly; set aside.
In a large pot over high heat, combine the potatoes with water to cover and cook for 20 minutes, or until potatoes are almost tender.
Add the mixed vegetables, onion, cabbage, tomato sauce, reserved ground beef and ground black pepper.
Bring to a boil, reduce heat to low and simmer for 1 1/2 to 2 hours. Season with salt to taste.

Nutrition Facts : Calories 603.3 calories, Carbohydrate 39.5 g, Cholesterol 115.8 mg, Fat 36.8 g, Fiber 10.8 g, Protein 28.6 g, SaturatedFat 14.8 g, Sodium 700.9 mg, Sugar 3.7 g

MY MOMMA'S EASY HOMEMADE VEGGIE SOUP

My Momma's Easy Homemade Veggie Soup image

This is my mom's vegetable soup recipe. It's really good, and it's very easy! It combines ground beef with lots of potatoes and mixed vegetables in a tomato base. Enjoy! Enjoy!

Provided by Stephanie Benningfield

Categories Vegetable Soup

Time 2h50m

Yield 10

Number Of Ingredients 9

Ingredients

3 pounds ground beef
6 potatoes, peeled and cubed
water to cover
4 (15 ounce) cans mixed vegetables, drained
1 onion, chopped
2 cups chopped cabbage
1 (15 ounce) can tomato sauce
2 tablespoons ground black pepper
salt to taste

Steps:

Place the ground beef in a large skillet over medium high heat. Saute for 10 to 15 minutes, or until browned and crumbly; set aside.
In a large pot over high heat, combine the potatoes with water to cover and cook for 20 minutes, or until potatoes are almost tender.
Add the mixed vegetables, onion, cabbage, tomato sauce, reserved ground beef and ground black pepper.
Bring to a boil, reduce heat to low and simmer for 1 1/2 to 2 hours. Season with salt to taste.

Nutrition Facts : Calories 603.3 calories, Carbohydrate 39.5 g, Cholesterol 115.8 mg, Fat 36.8 g, Fiber 10.8 g, Protein 28.6 g, SaturatedFat 14.8 g, Sodium 700.9 mg, Sugar 3.7 g