Recipe by Bev
I've tried all kinds of vegetable soup recipes and always come back to this one. So easy to do with the use of a food processor to slice the vegetables. This is a great basic recipe. Please feel free to alter it to suit your taste. I sometimes use vegetable broth or beef broth in place of the water which gives the soup a richer flavor.
Top Review by Dan'l
This is far and away the best vegetable soup I have ever had. When I eat it I feel like I am at home wrapped in a warm blanket. I am convinced this soup has special healing powers for winter maladies. It is better after it has aged in the refridgerator for a day.
- 2 lbs stewing beef, cut into 1 inch cubes
- 1⁄4 cup olive oil
- 6 cups water
- 4 carrots, peeled and sliced
- 1 (28 ounce) can plum tomatoes, undrained and chopped
- 4 potatoes, peeled and cubed
- 1 large onion, coarsely chopped
- 1 (15 ounce) can green beans (or use frozen)
- 1 cup frozen corn (or use canned)
- 1 small zucchini, sliced (optional)
- 2 stalks celery, sliced
- 1 large turnip, peeled and cubed
- 1 cup black-eyed peas (frozen or canned) (optional)
- 1 (15 ounce) can green peas (or use frozen)
- 1⁄4 head cabbage, shredded (optional)
- sliced mushrooms (optional)
- 1 teaspoon Worcestershire sauce
- 1 tablespoon seafood cocktail sauce
- 1 tablespoon sugar
- fresh coarse ground black pepper
Directions See How It's Made
- Brown beef in hot oil in a heavy, large stock pot; add 3 cups water.
- Bring to a boil, reduce heat; cover and simmer 1 1/2 hours.
- Add carrots and remaining 3 cups water; bring to a boil; reduce heat, cover and simmer 15 minutes.
- Add remaining ingredients; cover and simmer additional 35 minutes, stirring occasionally.
- Yield: about 8 quarts.