Best Southern Vegetable Soup Recipes

SOUTHERN VEGETABLE SOUP

Southern Vegetable Soup image

This chunky, vegetable-filled soup is a surefire way to warm up those cold winter nights. -Christy Hinrichs, Parkville, Missouri

Provided by Taste of Home

Categories Lunch

Time 30m

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

Number Of Ingredients 13

Ingredients

1/2 cup chopped onion
2 teaspoons olive oil
2 teaspoons minced garlic
2 cans (14-1/2 ounces each) vegetable broth
1 can (28 ounces) crushed tomatoes
1 package (16 ounces) frozen mixed vegetables
1 cup sliced fresh or frozen okra
1 can (4 ounces) chopped green chilies
2 teaspoons dried savory
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried tarragon
1/8 teaspoon white pepper

Steps:

In a Dutch oven over medium-high heat, saute onion in oil for 3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Bring to a boil over medium-high heat. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. , Serve immediately or transfer to freezer containers. May be frozen for up to 3 months. , To use frozen soup: Thaw soup in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Nutrition Facts : Calories 133 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1095mg sodium, Carbohydrate 26g carbohydrate (11g sugars, Fiber 7g fiber), Protein 5g protein.

BECKY'S SOUTHERN HAM BONE VEGETABLE SOUP

Becky's Southern Ham Bone Vegetable Soup image

This is from my SIL, Becky who is a really good Southern cook living in the North. Her son, Brendan, loves this soup. About a week ago Becky made this and my brother Forest made sure that their son Brendan and all his friends had their fill. They are still raving about it!! Becky makes cornbread to go along with the soup. This...

Provided by Marcia McCance

Categories Vegetable Soup

Number Of Ingredients 11

Ingredients

COMBINE, COOK UNTIL HAM FALLS OFF OF THE BONE
1 ham bone (with some meat on it -- don't add salt to soup)
2 large cans tomatoes
1 large can of water (tomato can)
1 large chopped onion
2 stalks celery chopped
REMOVE THE BONE AND ADD
1 bag frozen okra chopped
1 bag frozen corn
WHEN OKRA IS DONE COOKING (1/2 HOUR) ADD:
6 potatoes, cubed

Steps:

1. When the potatoes are done -- the soup is ready to eat
2. Becky says this is very good with cornbread

SOUTHERN VEGETABLE SOUP

SOUTHERN VEGETABLE SOUP image

Categories Soup/Stew Beef

Yield 10- 8 oz. Servings

Number Of Ingredients 14

Ingredients

2 oz. Salt pork, cut into small dice
10 oz. Beef, bottom round, cut into small cubes
8 oz. Canned peeled tomatoes, drained, seeded, and chopped
3.5 qts. Beef stock, heated to a boil
2 oz. Frozen green beans
2 oz. Red beans, cooked
4 oz. Onions, peeled and diced brunoise
3 oz. Celery stalks, washed, trimmed, and diced brunoise
6 oz. Green cabbage, washed, cored, and chiffonade
3 oz. Carrots, washed, peeled, and diced brunoise
2 oz. Frozen corn kernals
2 oz. Frozen okra
2 oz. Zucchini, washed, trimmed, and cut in 1/2" dice
Fresh ground Salt and Pepper to taste

Steps:

1. In a large marmite, place the salt pork, and render the fat, stirring frequently until browned. Add the beef, reduce the heat, and saute until browned 2. Add the tomatoes, and saute for another 2 mins. 3. Add the boiling stock, and simmer until the meat is slightly firm in texture. 4. Add all other ingredients, and continue to simmer until the vegetables are tender. 5. Season to taste and serve immediately in preheated cups, or hod at 135 degrees F or above.