Best 9 Moms Vegetable Soup Recipes

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Moms vegetable soup is a classic comfort food that can be enjoyed in any season. It is filled with hearty vegetables, broth, and often a variety of meats and spices. This versatile recipe is also a great way to use up leftovers and clean out your refrigerator. Whether you are looking for a quick and easy meal or a special dish to share with family and friends, mom's vegetable soup is sure to be a hit.

Check out the recipes below so you can choose the best recipe for yourself!

MOM'S HOMEMADE VEGETABLE SOUP



Mom's Homemade Vegetable Soup image

Make and share this Mom's Homemade Vegetable Soup recipe from Food.com.

Provided by sewingnancyl

Categories     Corn

Time 4h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

1 (1 1/2-2 lb) boneless beef chuck roast, cut into bite sized pieces
2 (28 ounce) cans diced tomatoes
2 (28 ounce) cans water
4 teaspoons beef bouillon granules or 4 beef bouillon cubes
2 (15 1/4 ounce) cans whole kernel corn, drained
8 ounces frozen peas
8 ounces frozen green beans
7 carrots, peeled and cut into thin slices

Steps:

  • Put first 4 ingredients into large soup pot and bring to boil. Turn down and simmer for 2 hours.
  • Add veggies and simmer another 2 hours.

Nutrition Facts : Calories 293.7, Fat 7, SaturatedFat 2.6, Cholesterol 56.1, Sodium 510.2, Carbohydrate 38.8, Fiber 8, Sugar 11.8, Protein 25

HOMEMADE VEGETABLE SOUP



Homemade Vegetable Soup image

This is pretty close to what my mom used to make. I've always thought of it as healthy and filling. There is no meat and very little fat in this recipe. I created this recipe on a cold and rainy winter day on which it definitely hit the spot.

Provided by John Williams

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h55m

Yield 8

Number Of Ingredients 15

2 cups chopped baby carrots
2 baking potatoes, cut into cubes
1 small sweet onion, chopped
2 stalks celery, chopped
1 (14 ounce) can great Northern beans, rinsed and drained
½ small head cabbage, chopped
1 (14 ounce) can diced tomatoes
2 cups cut fresh green beans (1/2 inch pieces)
1 (32 ounce) carton chicken broth
2 (14 ounce) cans vegetable stock
2 cups water
1 ½ teaspoons dried basil
1 pinch rubbed sage
1 pinch dried thyme leaves
salt to taste

Steps:

  • Combine the baby carrots, potatoes, onion, celery, beans, cabbage, tomatoes, green beans, chicken broth, vegetable stock, water, basil, sage, thyme, and salt in a large pot; bring to a boil. Reduce heat to low; cover. Simmer until vegetables are tender, about 90 minutes.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 32.6 g, Cholesterol 2.8 mg, Fat 0.9 g, Fiber 7.9 g, Protein 7.6 g, SaturatedFat 0.1 g, Sodium 866.6 mg, Sugar 7.5 g

MOM'S VEGETABLE SOUP



Mom's Vegetable Soup image

I make this vegetable-packed soup whenever we have a family get-together. It's been a favorite with us for a number of years.-Betty Van Kuiken, Oak Lawn, Illinois

Provided by Taste of Home

Categories     Lunch

Time 3h40m

Yield 26 servings (6-1/2 quarts).

Number Of Ingredients 11

1 beef chuck roast (3 to 4 pounds)
2 tablespoons vegetable oil
2-1/2 quarts water
3 cans (28 ounces each) diced tomatoes, undrained
10 celery ribs, chopped
6 large carrots, thinly sliced
3 large onions, chopped
3/4 cup medium pearl barley
2/3 cup cut fresh green beans (1/2-inch pieces)
1 can (15-1/4 ounces) whole kernel corn, drained
Salt and pepper to taste

Steps:

  • In a large soup kettle, brown the roast in oil. Add water; cover and simmer for 2-1/2 to 3 hours or until meat is tender. Drain; set roast aside. In the same kettle, combine the tomatoes, celery, carrots, onions, barley and beans. Cover and simmer for 50 minutes or until the barley is tender. Cut beef into 1/2-in. cubes; add to soup. Stir in corn, salt and pepper; heat through.

Nutrition Facts :

MOM'S VEGETABLE SOUP



Mom's Vegetable Soup image

This is my mother's vegetable soup, slightly modified. I have left out the beef shank which is in the original recipe. Makes a heaping amount and gets better with time!

Provided by Laughing in the Kit

Categories     Clear Soup

Time 3h

Yield 6-8 cups of soup, 6-8 serving(s)

Number Of Ingredients 11

6 cups water
2 cups tomato juice
1/3 cup of coasely chopped onion
5 beef bouillon cubes
2 bay leaves
1 cup of diced celery
1 cup of sliced carrot
1 cup of diced potato
2 cups of chopped cabbage
1 cup green beans
salt and pepper

Steps:

  • Add water, tomato juice, onion, and seasonings to large pot.
  • Cover pot with lid and simmer for 1.5 hours.
  • Add other vegetables and simmer for another hour.
  • Remove bay leaves before serving.
  • Salt and pepper to taste.

Nutrition Facts : Calories 65.1, Fat 0.5, SaturatedFat 0.2, Cholesterol 0.3, Sodium 765.3, Carbohydrate 14.3, Fiber 3, Sugar 6.2, Protein 2.6

MOM'S VEGETABLE SOUP



Mom's Vegetable Soup image

Another one of mom's standards. I like to make this when fall starts to peak its head around the corner. It's a lot of food, though, so make sure you have a LARGE dutch oven available. This soup is tastier as leftovers, once the flavours have all melded together overnight!

Provided by getoutofmygalley

Categories     Clear Soup

Time 6h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

4 -5 beef short ribs
1 medium onion, chopped
1 (18 ounce) bag frozen mixed vegetables
1/4 head shredded green cabbage
1 (8 ounce) can diced tomatoes
1 (6 ounce) can tomato soup
beef bouillon
1/2 cup uncooked fusilli

Steps:

  • Bring beef and onion to a boil in a large Dutch oven. Turn down to medium low and cook for three hours, checking to add water if needed (enough to cover the meat).
  • Take out beef and allow to cool. Bring the stock up to a boil again, and add bouillon to taste. Add veggies and tomatoes/tomato soup. Return beef to soup and add cabbage. Once at a steady boil, turn down to low and cook an additional 3 hours.
  • 30 minutes before serving, add pasta.

Nutrition Facts : Calories 77.7, Fat 0.6, SaturatedFat 0.1, Sodium 217.3, Carbohydrate 17.1, Fiber 4.3, Sugar 4.4, Protein 3.4

MOM'S TOMATO VEGETABLE SOUP



Mom's Tomato Vegetable Soup image

I developed this vegetable-based soup from a recipe my mom made when I was a child. Its robust down-home taste brings back wonderful memories of growing up on the farm.

Provided by Taste of Home

Categories     Lunch

Time 3h15m

Yield 18 servings (4-1/2 quarts).

Number Of Ingredients 14

1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
8 cups water
1 celery rib, halved
1 medium onion, halved
3 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups tomato juice
1 can (15 ounces) mixed vegetables, drained
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1/2 cup chopped onion
2-1/2 teaspoons salt, optional
1 teaspoon pepper
1/2 pound lean ground beef (90% lean)
1 can (15 ounces) cream-style corn

Steps:

  • In an 8-qt. soup kettle, place chicken, water, celery and onion. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken falls off the bones. , Strain broth and skim fat; return broth to kettle. Add the next eight ingredients. Debone chicken and cut into chunks; return to kettle. Bring to a boil. , Meanwhile, in a medium skillet, cook beef until no longer pink; drain and add to soup. Reduce heat; cover and simmer for 1 hour. Stir in corn; cook, uncovered, for 30 minutes, stirring occasionally.

Nutrition Facts : Calories 178 calories, Fat 6g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 241mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 2g fiber), Protein 15g protein. Diabetic Exchanges

MOM'S VEGETABLE SOUP



MOM'S Vegetable Soup image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 10

1 units beef soup bones
1 units onion
3 sticks celery
1 units cabbage
1 units rutabaga
8 units potatoes
1 pounds carrots
2 cans tomato soup
1 units salt and pepper
0.5 cups barley

Steps:

  • Place soup meat in a large kettle. Put water in large Kettle and add the onion and celery. Then boil until meat is tender. You can then add your cabbage that has been sliced thin.
  • As this softens in the stock add rutabaga and then add remaining ingredients (except barley). Cook over a low heat after it starts to boil. Stir often to prevent sticking.
  • About 1/2 hour before serving add about 1/2 cup of barley. (I like barley so I use to my liking.)

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

MOM'S VEGETABLE SOUP



Mom's Vegetable Soup image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 12

1 pounds hamburger
2 units potatoes
1 cans mixed vegetables
1 cans peas
1 cans corn
1 cans green beans
1 cans tomato paste
0.5 boxs seasonings
1 units salt and pepper
1 units onion
1 cans tomatoes
2 units bay leaves

Steps:

  • - Cook meat and drain.
  • - Cook potatoes and drain (must cook separately to prevent starch in soup).
  • - Add meat, potatoes, and undrained vegetables to stock pot.
  • - Add tomato paste with water.
  • - Add seasonings (and anything else that is optional).
  • - Add bay leaves.
  • - Cook in stock pot on low-medium heat for 30 minutes to 1 hour.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

GRANDMA'S VEGETABLE SOUP



Grandma's Vegetable Soup image

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

1 pound ground beef
1 (46 ounce) can tomato juice
1 onion, chopped
2 carrots, chopped
2 potatoes, diced
1 (14 ounce) can whole kernel corn
1 (14.5 ounce) can green beans
1 pinch ground ginger
salt and ground black pepper to taste

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

Tips:

  • Use fresh, seasonal vegetables: This will ensure that your soup is packed with flavor and nutrients.
  • Don't be afraid to experiment: There are many different vegetables that can be used in vegetable soup, so feel free to mix and match until you find a combination that you love.
  • Add some herbs and spices: This will help to enhance the flavor of your soup.
  • Don't overcook the vegetables: You want them to be tender, but not mushy.
  • Serve with a side of crusty bread or crackers: This will help to soak up the delicious broth.

Conclusion:

Vegetable soup is a delicious, healthy, and easy-to-make meal that can be enjoyed by people of all ages. With so many different variations to choose from, there's sure to be a recipe that everyone will love. So next time you're looking for a quick and easy meal, give vegetable soup a try!

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