Mom' s Vegetable Soup Recipe

Ingredients

·         1 1/2 LBS. HAMBURGER, FRYED AND DRAINED
·         1 MEDIUM ONION, CHOPPED
·         6 MEDIUM POTATOES, CUT UP SORT OF SMALL
·         1 CAN OF MIXED VEGS,  DRAINED
·         1 CAN OF WHOLE KERNAL CORN , DRAINED
·         1 CAN OF PEAS, DRAINED
·         1 LARGE CAN OF TOMATO JUICE
·         1 SMALL CAN OF TOMATO SAUCE
·         A LITTLE GARLIC POWDER
·         SALT
·         WATER Added

Directions:

FRY HAMB. AND ONION TOGETHER AND DRAIN.

THEN ADD POTATOES IN SOME WATER AND COOK THEM ALMOST DONE.

TO THIS ADD THE VEGS. LET COOK ABOUT 14 MINUTES THEN ADD THE TOMATO SAUCE AND  JUICE LET. 

COOK ABOUT A HOUR FOR ALL THE FLAVORES TO COMBINE ADD THE SALT AND GARLIC AT BEGINING OF COOKING. 

REF. ANY LEFT OVER WILL KEEP FOR ABOUT  4 DAYS IN REF. CAN BE FROZEN.

 

THIS IS THE BEST RECIPE FOR THIS SOUP.

Mildred Lawson''s Chili Recipe

  2 LBS GROUND CHUCK OR MORE

·         1 MEDIUM ONION

·         1 CAN CHILI BEANS

·         1 CAN KIDNEY BEANS LIGHT RED

·         2 CANS DICED TOMATOES

·         1 PACK ORIGINIAL MCCORMICK CHILI POWDER

·         1 CAN TOMATO SAUCE

·         1 SMALL CAN TOMATO JUICE LIKE I USE IN MY Macaroni

·         A LITTLE CUMIN A LITTLE MEXICINIA CHILI POWDER

 

PUT WATER IN POT. TAKE GROUND BEEF AND BREAK APART WITH HAND AND PUT IN WATER. TAKE HAND AND KEEP BREAKING BEEF UP AS IT WARMS TILL IT LOOKS LIKE CONLEYS HOT DOG CHILI BEEF.

COOK, POUR WATER OFF.  ADD ALL IN GREDIENTS WITH 1 CUP WATER LET COOK ON MEDUIM IN FOODI CROCKPOT. ABOUT 1 HOUR.

KEEP STIRRING IT SO IT WANT BURN AS IT WILL BE THICK AND STICK TO THE BOTTOM.

MEXICAN CHICKEN SOUP

Ingredients:

• 2 Cans Campbell Cream of Chicken Soup
• 2 Soup Cans of Milk
• 1 Large Can Cooked Chicken or 2-3 Cooked Chicken Breast halves
• 2 (4oz.) Cans Chopped or Diced Green Chilies
• 1/4 to 1/2 Cup Fresh Chopped Cilantro
• 2 Cups Monterey Jack or Cheddar Cheese
• 1/4 Cup Green Onions, chopped
• 2 Or More Cups Lightly Crumbled Tortilla Chips

Directions:

In a medium pan add the condensed soup, milk and green chilis and heat on low until hot, stirring occasionally but do not let this boil as it will overflow. Add chicken that has been pulled into medium pieces or chopped. Add the chicken after the soup has got hot as the chicken will come apart and be stringy. Pour into individual soup bowls. Garnish with the fresh cilantro, shredded cheese and green onions and last add the tortilla chips.

VEGETABLE SOUP GOULASH

2 Lbs. Ground Chuck
1(26)oz. Can Vegetable Soup
2 Small Cans Tomato Paste
1 Teaspoon Garlic Salt
1 Lb. Cooked Elbow Macaroni

Cook and drain ground chuck. Add garlic salt, soup, tomato paste and cooked noodles. Simmer for 5 minutes and serve.

FRIED TOMATO PASTE FOR SOUP FLAVOR

If you like soup like I do you are always coming up with a big pot and I love to put different types of veg. combos in mine. This soup is real good and frying the tomato paste gives the soup the best flavor. If you don't think it does then just make a small kettle and see if you like it.

1 Tablespoon Oil
1 Onion , diced
3Oz. Tomato Paste
1 Pepper
1 Cup shredded Cabbage
2 Shredded Carrots
3 Florets Cauliflower, chopped
1 Tablsepoon Chopped Basil
1 Cup Beef Broth
Salt to taste

In a medium skillet heat the oil and fry the onion until it turns light brown. Add the tomato paste and fry stirring occasionally, scraping the bottom  of the skillet, until it starts to stick.. Take out and put in a medium kettle for making soup in. Add water, the vegs.and the onion tomato mixture, the basil and bring to a boil. Reduce to low heat, and cook for 25 minutes.

LIKE OLIVE GARDEN'S TOSCANA SOUP

31/2 Cup Chicken Broth or Stock
2/3 Cup Heavy Cream
2 Large Russet Potatoes
2 Cloves Garlic
3 Tablespoons Onion, chopped fine
1/2 Lb. Spicy Sausage
1/3 Teaspoon Salt
1/4 Teaspoon Crushed Red Pepper, or less

Take sausage out of casing and crumble into a pan; cook until no longer pink with the onion and garlic. Remove to a paper towel lined plate to drain the excess grease. Combine the broth and cream in a kettle and cook on medium heat. Do not let scorch on the bottom. Add the sausage.
Wash the potatoes and dry them. Cut them into 1/4 inch thick slices and then quarter them and add these to the soup. Add the salt and crushed red pepper and let the soup simmer for around 1 hour. Stir ever now and then. Serve with hot french bread to dip in the soup.

CHICKEN POSOLE SOUP

If you like spicy foods then you will like this soup. It is mostly made with a pork roast that has been cooked and shredded. But you can use the chicken thighs instead or can use chicken breast if you like.

4-6 Bone-in Chicken Thighs, skin removed
1 (32oz.)Yellow Hominy, drained
3 Cups chicken stock
2 (14.5oz.) Cans Diced Tomatoes
3 Carrots peeled and sliced into rounds
3 Green Onions, both parts, sliced thinly or regular onions
4-5 Cloves Garlic, minced
1 Tablespoon Cumin
2 Teaspoons Chili Powder
11/2 Teaspoons Mexican Oregano
1/8 Teaspoon Cayenne Pepper
1 Teaspoon Salt or to your taste
1/2 Teaspoon Fresh Ground Black Pepper

Optional toppings:
Chopped cilantro
Avocado
Sour cream
Tortilla chips

Place chicken breasts in the bottom of the slow cooker. Put remaining ingredients in and stir the top to mix in spices. Cover and cook on high for 5 – 6 hours, or until chicken and carrots are cooked through and tender. Remove chicken, remove bones and shred meat with two forks. Return chicken to crock, stir to combine. Serve with toppings if you like.

CREAM OF CABBAGE SOUP

1Lb. Smoked or Kielbasa Sausage
1 Large Onion, chopped
4-5 Celery Stalks
4-5 Potatoes, diced
32.oz. Chicken Broth
3 Cups Milk
1 Medium Head of Cabbage
1 Teaspoon or more Salt
1/4 Teaspoon Pepper
2 Tablespoons Brown Sugar
1 Tespoon Caraway Seed, if you like
1-2 Cups Heavy Whipping Cream
In a large stockpot add the onion, celery, potatos and chicken broth. Bring to a boil. Cut sausage into 1/4 inch slices. Place in kettle. Reduce heat and simmer, covered for 15 minutes. Add milk, cabbage, salt, pepper, brown sugar and caraway seed. Return to a boil. Reduce heat, simmer, covered for 25 minutes longer. Stir in cream and serve hot.

SWAMP SOUP

2 Tablespoons Olive Oil

3 Stalks Celery
4 Medium Carrots
1 Large Onion
3 Cloves Garlic
1 Tablespoon Dried Basil
1 Tablespoon Dried Oregano
1(28oz.) Can Tomato Sauce
45 oz. Diced Tomatos Or 3(15oz.)can use one can with basil and oregano in them
11/2 Teaspoon Chicken or Veg. Bouillon
11/2 Cups Water or can use the liquid chicken broth
1(10oz.) Pack Frozen Spinach
6oz. Block Swiss Cheese

Clean and chop the onion. carrots, celery and garlic. Cook in a large pot with olive oil over medium heat until the vegs. are soft. Around 5 minutes. Stir in the basil and oregano and cook one more minute. Pour in the cans of diced tomatoes and tomato sacue. For the tomatoes you can use 3 (15oz.) cans.  Next add the chicken broth or the water and chicken bouillon. Add the brick of frozen spinach. Allow the mixture to heat through, stirring to break ti up. When the soup is heated through, dice the swiss cheese in cubes.. Reduce the heat to low or turn the heat off completely. Drop in the swiss cheese and stir it in. The cheese will melt and become gooeybut will remain in clumps. If the heat is to high it will just melt to much. You can also add the cheese to each bowl when you serve it and let it melt that way.

FELICIA'S CABBAGE SOUP

1/2 Large Cabbage Head, chopped
3 Medium Onions, diced
5 Medium Potatoes, cut in medium chunks
1 Can Dieced Petite Tomatoes
2 Tablespoons Chicken Bouillion Found at Big Lot's
1/2 Teaspoon Garlic
4 Tablespoons Ketchup or mor to your taste
Water to cover vegs.
Small amount of salt

In a medium kettle pre-cook cabbage. Then add the other ings. Stir good. Let cook for around 30 minutes or more. Can add more bouillion. If add salt taste of the soup first as the bouillion is salt.

MEXICAN CHICKEN CHEESE SOUP

2 Cans Campbell's Cream Of Chicken Soup

2 Soup Cans Of Milk
1 Large Can Cooked Chicken or 3 Chicken Breast Halves, chopped or pulled into medium pieces
2(4oz.) Cans Chopped or Diced Green Chilis
1/2 Cup Chopped Fresh Cilantro
2 Cups Shredded Montery Jack or Cheddar Cheese
1/4 Cup Green Onion, chopped
2 or More Cups Of Lightly Crumbled Tortilla Chips

In a medium kettle add the soup, milk and green chilis. Heat on low until this is hot, stirring occasionally but do not let it boil as it will over flow.
Pour into individual soup bowls and garnish with fresh cilantro, shredded cheese, and green onions and last add the crushed tortilla chips.

POTATO SOUP WITH SMOKED SAUSAGE

1 Lb. Smoked Sausage cut into 1/4 in. slices 7 Medium Potatoes (peeled and cut in large chunks)
1 Medium Onion, chopped
2 Tablespoons Butter or Marg.
4 Chicken Bouillon Cubes
1 Lb. Coby-Jack Cheese, shredded
1 Small Can Evaporated Milk, may need more
2 Tablespoons Flour or Cornstarch
Salt and Pepper to taste

In a medium skillet melt the butter on low. Add the onion and cook until it is translucent. In a large pot add the potatoes and enough water to cook them. Put the water over top of them and then add in the onion. Add the salt and pepper and bouillon cubes. Bring all this to a boil and cook on medium heat for 25 minutes. The potatoes should fall apart. Add the smoked sausage and cook for 7 more minutes. Add the cheese and let cook until the cheese is melted.(About 4 minutes)  Stir ever now and then. Next add the evaporated milk and  stir again and then take some of the soup and put in a small bowl. Add the flour or cornstarch to this and stir good so it will not be lumpy. Add this back into the potato mixture and cook for 3 minutes more. Serve with cornbread or hot rolls or crackers.

EASY ONION SOUP

1Large Onion (4cups)Thinly Sliced
1/4 Cup Butter,Cubed
2 Cans(14 1/2oz)Beef Broth
2 Tablespoons Sherry or Additional Beef Broth
1/2 Tablespoon Pepper
4 Slices French Bread 1/2 Inch Thick, Toasted
4 Slices Provolone Cheese

Place onion and butter in a sprayed crockpot. cover and cook on low for 4 hours or until tender.Stir in broth, sherry and pepper. Let cook for 2 hours longer. Ladde soup into ovenproof bowls and top with a slice of toast and cheese.Broil in oven for 2 to 3 minutes until cheese is melted.

KALE KELBASA SOUP

1 Tablespoon Olive Oil
1 Onion, minced
1 Clove Garlic, minced
6 Potatoes, peeled and thinly sliced
2 Quarts Water
6oz. Kielbasa Sausage, thinly sliced
3 Teaspoons Veg. Bouillon Powder
Black Pepper to taste
1 Lb. Kale, washed and chopped

In a large pot put the olive oil in it and then stir in the garlic and onion. Cook for 4 minutes. Stir in the potatoes and let them cook for 3 mintues. Stir. Then pour in the water and bring to a boil. Add the bouillon and let cook for 20 minutes until the potatoes become mushy. In a skillet cook the sausages until  the fat is released and then drain off the fat. Mash the potatoes and add the sausage and pepper. Simmer for 5 minutes. Before ready to serve add the kale and let cook until it becomes jade green and tender. Serve hot.

CORN AND POTATO CHOWDER

3 Cups Corn, frozen or canned(drained)
2 Cups Potatoes, Diced, Red ones are great for this
2 Tablespoons Butter or Marg.
1/4 Cup Onion, diced
1/2 Teaspoon Salt
1/8 Teaspoon Black Pepper
1 1/2 Cups Warm Water or chicken broth
2 Cups Warm Milk
2 Tablespoons flour, mixed with 3 tablespoons cold water
1 Bag Cheddar Cheese
1 Cup Cooked Ham, if you like
6 Sliced Bacon, fried and crumbled if you like
In a large pot combine all the ings. except the flour and flour water. Cook on medium untill the potatoes are fork tender. Add the milk and flour water stirring well. Bring to a boil, turn down and let cook for around 10 minutes or until thick. Serve in bowls with cheddar cheese on top.

CHICKEN BROCCOLI SOUP

1 Cup Uncooked Chicken (cut into small pieces)
1 Can Chicken Broth
1 Lb. Broccoli
2 Potatoes, peeled and cubed

Cheese Mix:
1 Cube Butter or Marg.
1 Teaspoon Chicken Bullion
1 Cup Milk
1 Lb. Velvetta Cheese
1/2 Teaspoon Red Pepper Flakes, can leave this out

Simmer chicken in broth for 15 minutes or until done. Add broccoli and potatoes and simmer 8 more minutes. In a medium saucepan on low heat melt the butter, bullion, milk and cheese together. Mix sauce with vegs. and chicken. Do not drain broth. You can leave out the potatoes if you like.

BLACK BEAN AND CHORIZO SAUSAGE SOUP

2 Tablespoons Olive Oil
1/2 Lb. Uncooked Chorizo or Andouille Sausage, casings removed
1 Large Onion, diced
6 Stalks Celery,diced
2 Large Carrots, diced
2 Red Bell Peppers, diced
4 Cloves Garlic, minced
Salt to taste
1 Lb.Dried Black Beans looked and rinsed
1(28)oz. Can Diced Tomatoes or Tomato Sauce
1 Quart Chicken Stock
2 Cups Water
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
1/2 Teaspoon Cayenne Pepper(optional)


In a large pot, heat the olive oil. Brown the sausage meat, breaking it up with a wooden spoon into small pieces as it cooks. Add the onion, celery, carrots, and bell peppers, and saute until softened, about 5 minutes. Add the garlic, sprinkle with salt, and saute one minute more. Add the beans, tomatoes, chicken stock, water, and spices to the pot. Bring to a boil, turn down the heat, cover the pot, and simmer gently about 2 hours, until the beans are soft and the flavors have blended. Puree the soup in the pot with an immersion blender in bursts, leaving it a little chunky. Serve hot garnished with shredded cheese, sour cream, diced avocado, crushed tortilla chips, or croutons.

ITALIAN BEAN SOUP

2 Tablespoons Olive Oil
1 Cup Onion, chopped
3 Cloves Garlic, minced
2(14 1/2)oz. Cans Italian-Style Stewed Tomatoes, undrained
3 Cups Chicken Broth
1(15)oz. Can Cannellini Beans or Great Northern Beans, undrained
1/4 Cup Italian Parsley, chopped
1 Teaspoon Dried Basil Leaves
1/4 Teaspoon Black Pepper
4oz. Small Shell Pasta, uncooked
Parmesan Cheese, freshly grated

Heat oil in a large pot over medium heat until hot. Add onion and garlic to oil; sauté for 5 minutes or until onion is tender. Stir in tomatoes with liquid, chicken broth, beans, parsley, basil and pepper. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer, covered for 10 minutes. Add pasta. Continue to simmer, covered for about 10 minutes or until pasta is tender. Garnish with freshly grated Parmesan cheese if you like.



 

CHEESEY CHICKEN SOUP

3 Cans Chicken and Rice Soup
1 Can Rotel (mild)
1 Can Whole Kernel Corn
1 Regular Can Ranch Style Beans, rinsed and drained
1 regular can Rotel(I use mild)
1 Large Can Chicken
1 Lb. Velvetta Cheese
Put all ings. into a medium pot and let heat good. Do not drain nothing. Add the cheese and let melt. Stir so it will not scorch or stick to the bottom. Serve with french bread or crackers.

CABBAGE SOUP

1 Medium Head of Cabbage
2 Cans Ranch Style BEans
2 Cans Diced Tomatoes
2 Cans Rotel(mild)

8oz. V-8 Juice
2 Lb. Ground Chuck
1 Large Onion
2 Packs Good Seasons Italian Seasoning Mix

Brown meat and onon, Add other ings. do not drain nothing. Add cut up cabbage and simmer all until cabbage is done. Can serve with cornbread or crackers.