Brrrr!  I don’t know about you but when its cold outside, all I want is a warm, comforting soup.  So in honor of the cold weather this month and National Soup Month, I present my mother’s Classic Homemade Vegetable Soup.

This is such an easy soup and really after you make it once, you’ll probably never need the recipe again!  You can add and delete ingredients according to your taste.  For instance, I didn’t have a large can of stewed tomatoes once so I added Rotel tomatoes and we loved it!  Don’t be afraid of the Rotel tomatoes.  This soup isn’t spicy!

I love to serve soups in these pewter stoneware bowls from Juliska (similar).  They hold a great serving size and their special shape helps to keep the soup warm.  The same for the tureen.  I fill it with hot water for about 5 minutes to warm the stoneware.  After pouring out the water, I add the soup and it stays warm and it handy for seconds.  And, for this soup, you’ll want seconds and probably thirds!

Because it’s National Soup Month, which is no surprise because January is so cold, be sure to check out my other soup recipes here.  Some family favorites are: Honey Ginger Butternut Squash Soup, Slow Cooker Chicken Pho, White Chicken Chili and Tortilla Soup.

In fact, if you are new here you may not know that there are more than 100 recipes on my website and the link is always on the menu bar and the photo menu.  I hope you’ll peruse them!

Stay Warm!

xo

Alicia

Classic Homemade Soup

 

Print

Ingredients

• 1 lb ground beef or stew meat
• 1 white onion, diced
• Olive oil for browning
• 2 gloves garlic, minced (or 1 tsp prepared minced garlic)
• 1 32 oz can of crushed stewed tomatoes
• 1 can Rotel tomatoes
• 1 bag frozen cut green beans (or 2 cans)
• ½ bag frozen corn (or 1 can)
• ½ bag frozen black eyed peas (or 1 can)
• 6 carrots, sliced
• 2 baking potatoes, peeled and cubed

Instructions

1. Brown ground beef with onions and garlic in Olive oil. (I just give it a good swirl around the pan twice but probably 2 tbs.)
2. Once browned, add tomatoes, green beans, corn, and black eyed peas.
3. Add 2½ cans of water using the large stewed tomatoes can.
4. Bring to a low boil and then and simmer for 30 minutes.
5. Add carrots and potatoes and cook until potatoes are tender, about 20 minutes.

3.4.3177

Photos by Mary Hafner – on a day when we shot a lot of content and I set up the photos and forgot to jump in! Ha!