Best 4 Moms Old Fashioned Vegetable Soup Recipes
**Discover the Comforting Goodness of Mom's Old-Fashioned Vegetable Soup: A Culinary Journey Through Timeless Recipes**
In the realm of classic comfort food, Mom's Old-Fashioned Vegetable Soup reigns supreme. This hearty and wholesome dish is a symphony of flavors, textures, and memories, evoking a sense of nostalgia and warmth with every spoonful. Whether you're seeking a nutritious and satisfying meal or simply craving the taste of home, this collection of carefully curated recipes offers a culinary journey through time, promising to delight your palate and nourish your soul.
From the classic simplicity of the traditional vegetable soup, brimming with fresh vegetables and a rich, flavorful broth, to the tantalizing variations that incorporate unique ingredients and cooking techniques, these recipes cater to every taste and preference. Whether you prefer a thick and creamy chowder, a light and refreshing broth-based soup, or a hearty stew brimming with tender vegetables and succulent meats, you'll find your culinary haven within this diverse selection.
So, gather your loved ones around the table, savor the aromas that fill the air, and embark on a culinary adventure that celebrates the timeless tradition of Mom's Old-Fashioned Vegetable Soup.
MOM'S OLD FASHIONED VEGETABLE SOUP
As with alot of hand me down recipes, things are not always measured exactly.I know ox tails might sound like a strange meat to use, but it is the ONLY meat I will use in my soup...it give it the sweetest flavor that no other meat can!! The texture when it is cooked is that of a chuck roast, so it will not be foreign to your...
Provided by Mary Kay Nugent
Categories Vegetable Soup
Number Of Ingredients 13
Steps:
- 1. In a large crock pot place the ox tails with the onion soup mix and add enough water just to cover the ox tails and cook on low overnight or until the meat is falling off the bones. I do this the night before I want to have the soup. When done, remove all of the bones and skim off some (not all) of the fat and retain all of the juice. Keep your meat and juice and some of the fat in the crock pot.
- 2. Add the remaining ingredients except the barley.Take the empty diced tomato can and fill about 3/4 of the way with chicken broth and add that to the pot. Turn crock pot on high until it starts cooking then turn it down on low and let it simmer stirring occasionally for about 4-6 hours until veggies are tender.I dare you not to taste it during this process, your house should be smelling pretty good by now.
- 3. About an hour before you want to serve it ad the barley and continue cooking until the barley is done. I use the chicken broth to thin it down if it gets to thick from the barley. ENJOY
- 4. NOTE: Add what ever veggies you choose this is just the way I do it. Also if you like thyme, I sometimes add that as well...play with it and adjust the flavors to your liking...it makes alot and it does freeze well. Hope you like it as much as my family has for many years!
MOM'S VEGETABLE SOUP
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
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 :
OLD-FASHIONED VEGETABLE BEEF SOUP
Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.
Provided by Marla Swoffer
Categories One Dish Meal
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut meat into small, bite-size (1/2") pieces.
- In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
- Set aside on a plate.
- Chop celery, onion, potatoes, and carrots into bite-size pieces.
- Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
- Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
- Bring to a boil.
- Reduce heat and simmer uncovered until beef is almost tender, about an hour.
- Add peas and hot sauce to soup.
- Cover and simmer until beef is tender, about 30 minutes longer.
- Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.
Nutrition Facts : Calories 429.4, Fat 13.4, SaturatedFat 3.5, Cholesterol 72.6, Sodium 1040.5, Carbohydrate 46.5, Fiber 9.1, Sugar 10.7, Protein 34.9
OLD-FASHIONED VEGETABLE SOUP
This is a deli-style vegetable soup. Very simple but very yummy!
Provided by Shelly A.
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.
Nutrition Facts : Calories 123.1 calories, Carbohydrate 11.4 g, Cholesterol 15.3 mg, Fat 6.8 g, Fiber 2.8 g, Protein 5.9 g, SaturatedFat 4.1 g, Sodium 2166.8 mg, Sugar 5.7 g
Tips:
- Utilize Fresh Vegetables: For the best flavor and nutritional value, use fresh vegetables whenever possible. If you're using frozen vegetables, thaw them completely before adding them to the soup.
- Sauté Vegetables: Sautéing the vegetables in a little bit of oil or butter before adding them to the soup enhances their flavor and adds depth to the soup's overall taste.
- Use a Variety of Vegetables: Don't be afraid to experiment with different types of vegetables. The more variety you have, the more flavorful and nutritious your soup will be.
- Don't Overcook the Vegetables: Overcooked vegetables lose their flavor and texture, so be careful not to cook them for too long. Aim for a tender but still slightly crisp texture.
- Use a Good Quality Broth: The broth is the base of your soup, so it's important to use a good quality one. You can use store-bought broth or make your own using bones, vegetables, and herbs.
- Season to Taste: Once the soup is finished cooking, taste it and adjust the seasoning as needed. You may want to add more salt, pepper, or other herbs and spices to taste.
Conclusion:
This classic vegetable soup is a delicious and hearty meal that's perfect for a cold winter day. It's also a great way to use up leftover vegetables. With a few simple tips, you can make a vegetable soup that's packed with flavor and nutrition. So next time you're looking for a comforting and healthy meal, give this old-fashioned vegetable soup a try.
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