Best 5 Janets Grandmas Vegetable Soup Recipes
In search of a comforting and wholesome culinary experience? Look no further than Janet's Grandma's Vegetable Soup! This soup, steeped in tradition and filled with an abundance of fresh vegetables, is a true testament to the art of home cooking. As you embark on this culinary journey, prepare to awaken your taste buds with a symphony of flavors, each spoonful a delightful blend of textures and aromas. Whether you're a seasoned chef or just starting your culinary adventure, this recipe will guide you step-by-step to create a delectable soup that will warm your soul and leave you craving more.
Let's cook with our recipes!
HOMEMADE VEGETABLE SOUP
Provided by abdel
Number Of Ingredients 14
Steps:
- Heat olive oil in a large stock pot over medium heat. Add the onions, carrots, and celery and saute for 3-4 minutes. Add the garlic and saute another 30 seconds to a minute.
- Pour in the broth (for a chunkier soup, use less broth, maybe only 6 cups; you can always add more later), and add the tomatoes, potatoes, bay leaves, Italian seasoning, and season with salt and pepper to taste. Bring the soup to a boil then add the green beans. Cover the pot and reduce the heat to a simmer over medium-high. Cook until the potatoes are tender, about 20-30 minutes.
- Add the peas and corn and heat an additional 5 minutes. Serve hot with crackers, if desired.
GRANDMA'S VEGETABLE SOUP
This recipe is so easy and so good. My grandma used to make it for us.
Provided by BRANDY3
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 32.2 g, Cholesterol 34.5 mg, Fat 7.4 g, Fiber 4.9 g, Protein 14.2 g, SaturatedFat 2.8 g, Sodium 763.7 mg, Sugar 10.1 g
GRANDMA'S VEGETABLE SOUP
Another one of my Grandmother's famous soups that she would serve to her customers in her restaurant.
Provided by litldarlin
Categories Stocks
Time 3h20m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Cover one blade roast and suet with water. Cook until tender.
- Add a few slices of onion and celery for flavor.
- Remove the meat.
- Add all your vegetables in chunks.
- Cook vegetables until tender. Add one large can of whole tomatoes.
- Then add the meat back into the soup.
- Cook 10-15 minutes longer or until vegetables are tender.
- Then serve and enjoy.
Nutrition Facts : Calories 390.5, Fat 22.5, SaturatedFat 9.1, Cholesterol 78.2, Sodium 116.4, Carbohydrate 23.1, Fiber 4.8, Sugar 5.8, Protein 24.2
GRANDMA'S VEGETABLE SOUP
This recipe is so easy and so good. My grandma used to make it for us.
Provided by BRANDY3
Categories Vegetable Soup
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.
Nutrition Facts : Calories 240.1 calories, Carbohydrate 32.2 g, Cholesterol 34.5 mg, Fat 7.4 g, Fiber 4.9 g, Protein 14.2 g, SaturatedFat 2.8 g, Sodium 763.7 mg, Sugar 10.1 g
JANET'S VEGETABLE SOUP
An overabundance of vegetables in the fridge was the inspiration for this tasty, healthy soup. You can substitute whatever you have on hand. Also, vegetable broth can be used in place of the chicken broth to make this recipe vegan
Provided by BxChick
Categories Vegetable
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a large pot or dutch oven.
- Add chopped onions, sautee until soft.
- Add broth and equal amount of water.
- Add squished canned tomatoes and their juice.
- Add carrots, potatoes, cabbage, and bring to a simmer. After these veggies have had time to cook, add zucchini, string beans, mushrooms, garlic, and drained rinsed beans.
- Simmer until all veggies are tender.
- Salt and pepper to taste.
Nutrition Facts : Calories 182.4, Fat 1.9, SaturatedFat 0.3, Sodium 234.2, Carbohydrate 36.1, Fiber 6.7, Sugar 5.7, Protein 7.7
Tips:
- Use fresh vegetables: Fresh vegetables have a better flavor and texture than frozen or canned vegetables.
- Don't be afraid to use different vegetables: This recipe is a great way to use up leftover vegetables. You can also add other vegetables that you like, such as carrots, celery, or green beans.
- Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
- Let the soup simmer for at least 30 minutes: This will allow the flavors to meld and the vegetables to soften.
- Serve the soup hot: Vegetable soup is best served hot with a side of bread or crackers.
Conclusion:
This hearty and flavorful vegetable soup is perfect for a cold day. It's also a great way to use up leftover vegetables. With just a few simple ingredients, you can have a delicious and nutritious soup that the whole family will enjoy.
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