Best Old Fashioned Vegetable Soup Recipes

OLD-FASHIONED BEEF-VEGETABLE SOUP

Steps:

• In 8-quart stockpot or Dutch oven, place beef bones and water. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Skim off and discard any residue that rises to surface.
• Stir in bouillon, salt, pepper, thyme and bay leaves. Return to boiling. Reduce heat; cover and simmer 2 to 2 1/2 hours longer or until meat is tender.
• Remove beef bones and bay leaves from broth. Skim and discard fat from broth. When bones are cool enough to handle, remove meat from bones; cut into bite-size pieces.
• Return meat to broth. Stir in all remaining ingredients. Heat to boiling. Reduce heat; cover and simmer 30 minutes or until vegetables are tender.

OLD-FASHIONED VEGETABLE BEEF SOUP

Steps:

• Cut meat into small, bite-size (1/2") pieces.
• In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
• Set aside on a plate.
• Chop celery, onion, potatoes, and carrots into bite-size pieces.
• Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
• Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
• Bring to a boil.
• Reduce heat and simmer uncovered until beef is almost tender, about an hour.
• Add peas and hot sauce to soup.
• Cover and simmer until beef is tender, about 30 minutes longer.
• Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

OLD-FASHIONED VEGETABLE SOUP

Steps:

• In a large pot over medium heat, melt butter. Cook onion, carrots and celery until onion is translucent. Stir in tomatoes with their juice, salt, pepper, parsley, soy sauce, Worcestershire and paprika. Pour in beef broth. Bring to a boil, then reduce heat and simmer 30 minutes, until vegetables are tender and flavors are well blended.

GRANNY'S OLD FASHIONED VEGETABLE SOUP

Steps:

• Cut meat off soup bone; cut in small chunks.
• Brown in 1 or 2 tablespoons hot fat in large kettle.
• Add water and bone; simmer, cover for 1 1/2 to 2 hours.
• Remove bone and skin fat from top of soup. Add vegetables and seasonings and cook an additional 20 to 30 minutes or until vegetables are tender.

JACK'S OLD-FASHIONED BEEF AND VEGETABLE SOUP

Steps:

• Melt the butter in a large stockpot over medium heat; cook the onion, celery, and steak in the melted butter until the onions caramelize, 7 to 10 minutes. Add the beef stock, water, bay leaf, marjoram, oregano, and soup bones; lower the heat to medium-low and simmer 3 hours, skimming froth off the top of the soup as it develops.
• Add the potato, carrot, bell pepper, black beans, split peas, rice, macaroni, tomatoes in puree, cabbage, and red wine to the stockpot. Simmer 1 hour more. Remove the soup bones, scraping any meat from them back into the pot. Season with salt and pepper to serve.

OLD FASHIONED VEGETABLE BEEF SOUP

Steps:

• Combine beef, salt, thyme, peppercorns, bay leaf, allspice, bouillon and water. Simmer, covered 2 1/2 to 3 hours or until meat is tender. Remove beef shank, peppercorns and bay leaf; cut meat from bones and return to soup. Add remaining ingredients. Cover and continue simmering about 30 minutes or until vegetables are tender.

ELAINE'S OLD FASHIONED VEGETABLE BEEF SOUP

Steps:

• 1. Brown beef and onion in large saucepan until meat is slightly browned. Drain off excess fat (if you use very lean beef there will be no excess fat).
• 2. Add remaining ingredients except corn and peas. Simmer 30 minutes or until raw vegetables are tender.
• 3. Add corn and peas, continue heating for 5 minutes. If you use frozen vegetables add another cup of water.
• 4. Remove and discard bay leaves. Taste for seasoning. Add a bit more salt if necessary.

GRANDMA DELEPLAINE OLD-FASHIONED VEGETABLE SOUP

Steps:

• 1. Wash beef in cold water, and cut into small pieces about 1" cube. Place in large pot with 2 guarts water and biol on simmer for 3 hours or until meat is tender.
• 2. Add all remaining ingredients to the pot and cook until all vegetables are tender, about one hour.

MOM'S OLD FASHIONED VEGETABLE SOUP

Steps:

• 1. In a large crock pot place the ox tails with the onion soup mix and add enough water just to cover the ox tails and cook on low overnight or until the meat is falling off the bones. I do this the night before I want to have the soup. When done, remove all of the bones and skim off some (not all) of the fat and retain all of the juice. Keep your meat and juice and some of the fat in the crock pot.
• 2. Add the remaining ingredients except the barley.Take the empty diced tomato can and fill about 3/4 of the way with chicken broth and add that to the pot. Turn crock pot on high until it starts cooking then turn it down on low and let it simmer stirring occasionally for about 4-6 hours until veggies are tender.I dare you not to taste it during this process, your house should be smelling pretty good by now.
• 3. About an hour before you want to serve it ad the barley and continue cooking until the barley is done. I use the chicken broth to thin it down if it gets to thick from the barley. ENJOY
• 4. NOTE: Add what ever veggies you choose this is just the way I do it. Also if you like thyme, I sometimes add that as well...play with it and adjust the flavors to your liking...it makes alot and it does freeze well. Hope you like it as much as my family has for many years!

OLD FASHIONED CHICKEN VEGETABLE SOUP

Steps:

• Combine all ingredients except cauliflower, noodles salt and pepper in slow cooker.
• Cover and cook on low 6-8 hours, adding cauliflower and noodles during the last 30 minutes. Season to taste with salt and pepper.

OLD FASHIONED VEGETABLE SOUP!

Steps:

• 1. Heat oil and butter in a large soup pot. Saute onion, carrots and any other chopped fresh vegetables (except for the potatoes or turnips) you choose for about 5 to 10 minutes over medium high heat, stirring frequently. Do not brown!
• 2. Add all remaining ingredients and bring to boil. Reduce heat to low (not bubbling) and cook until fresh vegetables are fork tender, usually about an hour or 1 1/2 hours. I tend to let the soup simmer longer even up to 2 hours or more. Take a potato masher and give the vegetables a few mashes to thicken.
• 3. Serve in your favorite soup bowl with toasted french bread, biscuits, toasted english muffins or whatever bread or crackers you prefer. Adjust salt as needed.