how to make homeade vegetable soup??

Answer 1

This is a really easy recipe-

Take 1 big bottle of V8 juice (reg or spicy), a few potatoes, celery, carrots, onions and whatever other veggies you like...cut them chunky, add together and bring to a boil. Lower heat to a simmer, salt and pepper to taste and when the veggies are tender- it's done! You can add frozen corn and/or peas if you like when it's just about done too.

Answer 2

Vegetable Soup

Ingredients:
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium sized onion
2 each carrot
1 handfull green beans
8 each button mushrooms
4 cups chicken stock
3 cups water
6 each potato
salt and pepper
1/4 cup parsley

Just chop up the onion, slice the carrots into 1/4 inch thick pieces, trim and halve the green beens. Slice the mushrooms into 1/4 inch pieces, chop the potatoes into 1/8's or 1/4's depending on their size and chop the parsley. Now you are ready to put it all together.

Heat butter and oil on medium high in a soup pot. Sauté onion, carrot, green beans for 3-4 minutes.
Add mushrooms and cook for another 2 minutes. Add chicken stock and water, potatoes, and season with salt & pepper.
Bring to a boil, cover, reduce heat and cook at a gentle boil until the potatoes are tender. (approx. 15 minutes) Add parsley just before the potatoes are cooked.
Season to taste and serve.

It's Oh So Good!

Answer 3

Here is the way that I make mine.

1 package of stew meat or
1 package of hamburger meat, roll into little balls and boil
drain off oil and use the juice for the soup
add the following
4-6 potatoes, peeled and cubed
I onion peeled and chopped
1 big can of veg-all, drained
instead of this you can use cans of peas, corn, green beans, what ever you want
1 quart of tomato juice
1 can of diced chilies
salt and pepper to tastes

You can always add any or all or more of the following and I do put anything and everything in mine.

hand full of raw rice
a cup of macaroni
stewed tomatoes
V-8 tomatoe juice instead of the tomatoe juice

This list goes on and on as to what you can put in the soup, just what ever you like you throw it in the pot.

Now you have made me hungry for it, so I think I will make me a pot of it. Good day for it with all the snow on the ground here.

Answer 4

Crockpot veggie soup


1/2 lb stew meat, cut in 1/2 inch cubes
1 (14 ounce) can diced tomatoes
1 (8 ounce) can tomato soup
1 carrot, diced
1 small onion, diced
1 stalk celery, chopped
1 cup frozen mixed vegetables
1 beef bouillon cube
salt and pepper
1 potato, diced (optional)
1/4 head cabbage, shredded (optional)

Add 1 quart water.
Cover and cook on low 8-12 hours.

Answer 5

bring to boil & then turn down to a gentle boil for 3 hours!!
week end is a good time to cook it
makes a big boiler
you can freeze into meals for later
1/2 packet of soup mix
dice all the ingredients including the meat & meat is an option
salt & pepper to your taste
skirt steak
2 carrots
2 celery stalks
1 large onion
1 large tomato
potato
turnip
swede
any of those type of vegies
you can add extra barley if you want
& a tiny bit more water & salt & pepper
its a very yummy soup i think!!

Answer 6

Heat two tablespoons olive oil over medium heat in a large pot. Add 3 thinly sliced carrots, 3 thinly sliced celery stalks (including leafy portion), 1 chopped onion and cook until carrots are tender. Meanwhile, boil 3 to 4 chopped potatoes until they are tender. While potatoes are boiling and when carrots are tender, add to large pot about a teaspoon of dried thyme and a teaspoon of dried oregano plus salt and pepper to taste. Then add two cans of vegetable broth, one can of kidney beans, one can corn, one can green beans and one can tomatoes (any style you prefer). When potatoes are fork-tender, drain and then add to the pot. Simmer until heated through and serve. I like to serve with a nice crusty bread and some cheese.

*Notes: You can add other vegetables you have on hand such as zuchhini or brocolli...anything really. Add them when you add the carrots and celery. You can also use frozen vegetables to substitute for anything in this soup, but if using frozen don't add them until you are adding the canned goods.

Answer 7

I use the semi-homemade version & it's great!! Take 1 large can of tomato juice. Peel & quarter 3 medium potatos, 1 lg onion & 2 carrots. Cook over medium til just ready to boil, then lower heat & add 2 can corn, 1 can peas & garlic salt & fresh ground pepper to taste....Serve with homemade cornbread.....( You can toss in any leftover veggies from the fridge such as green beans, brocoli, mushrooms, etc...) Use your imagination......

Answer 8

try this:
in a very large soup pot spray pam in the bottom and sides of the pot
1. brown 1 3/4 TO 2 POUNDS of ground round or ground sirloin hamburger meat. do not drain the juice form the beef!
2. blend in a blender 2 cans (approximately 14 1/2 oz. each) of Hunt's Tomato's
3. add 1 14 1/2 oz. can of Hunt's Tomato Sauce
4. add 1 (approx.) 29 oz. can of Veg-All with the juice
5. add 1 can of yellow whole kernel corn with the juices (14 1/2oz.)
6. add 1 can of Campbell's Tomato Soup undilluted (14 1/2 oz.)
7. add 1 can of diced Delmonte Potato's with juices (14 1/2 oz.)
8. add 1 can of the Original Flavor of Rotel (14 1/2 oz.)
9. add 1 can of Del-Monte Baby Lima Beans with the juices (14 1/2 oz.)
10. add 1 can of Armour Chili With Beans (14 1/2 oz.)
11. add 1 can of Campbell's Old Fasioned Vegetable Beef Soup (15 1/2 oz.)
12. add 4 CHICKEN BOUILLON CUBES
13. 1 1/2 TSP OF BLACK PEPPER
14. 1/2 TSP OF SALT
add more pepper and salt to taste. be careful adding more salt!
bring to a light boil then cover lower to medium low for about 15 minutes.. STIR OFTEN FROM THE BOTTOM. these ingredients are easy to stick.
remove from the hot stove eye to another eye not being used and let the soup sit for 10 minutes. still stir often!
great with cornbread, toast, crackers, and/or croutons!
to make your soup spicy add 1 extra can of Original Rotel
ADD ALL THE JUICES FROM THE CANS! DO NOT ADD ANY WATER!
IF YOU WANT AN EXTRA TOMATO FLAVOR THEN ADD 1 MORE CAN OF CAMPBELL'S TOMATO SOUP.
SOMETIMES WE ADD 1 EXTRA CAN YELLOW CORN WITH ITS JUICES AND/OR 1 MORE CAN OF SLICED OR DICED POTATO'S WITH THEIR JUICES!
all can sixes are approximate! whatever the size on the label closest to the size i have above will be the size you need.
use all the brand names above such as Campbell's, Hunts, Rotel, Del-Monte, etc.

my recipe is a spin off from the 8 can soup recipe which has been around for many years!
enjoy!!!!!!!!!!!!!!!!!!!!!!

Answer 9

"Hearty Vegetable Soup" - 8 servings

2 tbsp. salad oil
1 onion; chopped
2 ribs celery; sliced
1 clove garlic; minced
2 cups shredded cabbage
2 medium carrots; sliced
2 tbsp. chopped parsley
2 tsp. basil leaves; crushed
4 cups water
2 (10 1/2 oz.) cans condensed beef broth
2 cups tomato juice
1 (20 oz.) can cannellini beans (white kidney beans)
2 small zucchini; sliced
1/2 cup uncooked small shell or elbow macaroni
Grated Parmesan cheese

1) In 6-quart Dutch oven or large pot over medium-high heat, in hot oil, cook onion, celery and garlic until vegetables are tender. Stir in cabbage, carrots, parsley, basil, water, broth and tomato juice; heat to boiling. Reduce heat to low; cover and simmer 15 minutes.
2) Stir in beans, zucchini and macaroni. Over high heat, heat to boiling. Reduce heat to low; simmer, uncovered, 15 minutes until macaroni and vegetables are tender, stirring occasionally. Pass Parmesan to spoon over each serving. Yields 12 cups.

Answer 10

Quick version:
Buy a pkg. frozen soup mix and add chicken broth and canned tomatoes, salt&pepper to taste, garlic powder, onion powder, 1/4 stick butter. Simmer covered until done.

Long version, choose fresh or canned veggies of your choice and follow above instructions.

Can add chopped chicken or beef to make chix/veg. or beef/veg. soup.