Homemade Vegetable Soup – Like Grandma Used to Make
Every Sunday my Grandmother would make a big pot of vegetable soup that was big enough to feed everyone. She would invite the whole family for Sunday dinner and serve her delicious vegetable soup along with homemade bread.
The soup didn’t always have much meat, maybe at times just a big soup bone, but there was always plenty of soup to go around and each of us would eat bowl after bowl.
This is a pretty cheap meal to make and there is always leftovers for the next day. Any type of beef will do as long as you cut it into smaller pieces. Beef flavors this soup but is not the main attraction.
It takes a little additional time to cut up the carrots, but fresh carrots are so much better than frozen! And fresh whole carrots are really better than baby carrots in soup.
HOMEMADE BEEF VEGETABLE SOUP – JUST LIKE GRANDMA’S
1 lb. beef, cut into small pieces (use beef stew meat)
2 onions, diced fine
4 cloves garlic, chopped
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried thyme
1 (10 oz.) bag green beans
1 (10 oz.) bag petite peas
1 (10 oz.) bag corn
1 medium potato, diced small (about one cup)
3-4 carrots, peeled and diced small (about one cup)
1 (29 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 (15 oz) can diced tomatoes
1 can chicken broth
2-1/2 (29 oz.) cans of water
1 cup small pasta, (optional) I used small shells
1-2 cups chopped green cabbage (optional)
Cut the meat, potatoes and carrots into very small pieces. Using a large soup pot, cook the beef and onions in olive oil until beef is browned. Add the carrots and potatoes cooking for an addtional 2 minutes, stirring often.
Add the the rest of the vegetables, salt, pepper and thyme. Stir until everything is combined. Pour in the tomato sauce, tomato paste, diced tomatoes, chicken broth and water. Stir again until everything is well combined. Bring to a light boil; reduce heat and simmer for 1 hour.
If you are adding the pasta, turn the heat up slightly and stir pasta into the soup about 15 minutes before soup is finished cooking.
Green Cabbage – Sometimes Grandma would put cabbage in her soup and sometimes she would not. Green cabbage is delicious in vegetable soup so never be afraid to add some in the beginning. Saute the cabbage along with the other vegetables until soft.