Mimi's Vegetable Soup
- Reviews 1
Ready In: 1 hr 50 mins
Serves: 10
Ingredients
- 2 lbs lean stewing beef
- 2 cups water or 2 cups prepared broth
- 1 medium onion, chopped
- 3 celery ribs, finely chopped
- 1 1⁄2 tablespoons dried parsley or 3 tablespoons chopped fresh parsley
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon black pepper
- 1 (26 ounce) can campbell's tomato soup
- 1 large turnip, peeled and cubed
- 1 (8 ounce) package baby peeled carrots, chopped
- 6 medium red potatoes, peeled and cubed
- 1 (8 ounce) can corn, with liqid
- 1 (8 ounce) can peas, with liquid
- 1 (8 ounce) can green beans, with liquid
- 1 (8 ounce) can wax beans, with liquid
- 1 (8 ounce) can baby lima beans, with liquid
- 1 (28 ounce) can stewed tomatoes
SUBSTITUTIONS
- 1⁄3 head cabbage, sliced
- 1 cup washed baby spinach leaves
- 1 (15 ounce) can cannellini beans (white kidney beans)
- 1 cup okra, sliced
- 1 cup zucchini, cubed
Directions
- In a large stock pot, add 2 cups liquid (water or broth) and stew beef. Bring to a boil and remove any foam from the water. Cook 5-10 minutes.
- Add onion, celery, salt, pepper, and parsley.
- Add tomato soup. Fill soup can with water and add to pot.
- Cook on medium heat for approximately 30 minutes.
- Add the raw vegetables next - turnips, potatoes, carrots, etc., and bring pot to boil.
- Cook over medium low heat until raw vegetables are tender, about 45 - 60 minutes. Stir occasionally and test doneness of vegetables with fork.
- Add other canned or frozen vegetables last; cook until thoroughly heated.
- Serve with grilled cheese or a green salad.
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