Marvelous Vegetable Soup

Marvelous Vegetable Soup

  • Prep Time: 30 mins
  • Total Time: 2 hrs 50 mins
  • Servings: 8-10

    • About This Recipe

    “I’ve tried all kinds of vegetable soup recipes and always come back to this one. So easy to do with the use of a food processor to slice the vegetables. This is a great basic recipe.Please feel free to alter it to suit your taste.I sometimes use vegetable broth or beef broth in place of the water which gives the soup a richer flavor.”

    Ingredients

  • 2lbsstewing beef, cut into 1 inch cubes
  • 1/4 cupolive oil
  • 6cupswater
  • 4carrots, peeled and sliced
  • 1 (28ounce) cans plum tomatoes, undrained and chopped
  • 4potatoes, peeled and cubed
  • 1largeonion, coarsely chopped
  • 1 (15ounce) cans green beans( or use frozen)
  • 1cupfrozen corn( or use canned)
  • 1smallzucchini, sliced(optional)
  • 2stalkscelery, sliced
  • 1largeturnip, peeled and cubed
  • 1cupblack-eyed peas( frozen or canned)(optional)
  • 1 (15ounce) cans green peas( or use frozen)
  • 1/4 headcabbage, shredded(optional)
  • sliced mushrooms(optional)
  • 1teaspoonWorcestershire sauce
  • 1tablespoonseafood cocktail sauce
  • 1tablespoonsugar
  • salt
  • fresh coarse ground black pepper

    • Directions

  • Brown beef in hot oil in a heavy, large stock pot; add 3 cups water.
  • Bring to a boil, reduce heat; cover and simmer 1 1/2 hours.
  • Add carrots and remaining 3 cups water; bring to a boil; reduce heat, cover and simmer 15 minutes.
  • Add remaining ingredients; cover and simmer additional 35 minutes, stirring occasionally.
  • Yield: about 8 quarts.

    • Reviews

  • “This is far and away the best vegetable soup I have ever had.When I eat it I feel like I am at home wrapped in a warm blanket.I am convinced this soup has special healing powers for winter maladies.It is better after it has aged in the refridgerator for a day.”

  • “This was so yummy!Substitutions I used:Ground Turkey instead of Beef (as I don’t eat much beef).Fire roasted diced tomatoes instead of plum tomatoes.Left out the black-eyed peas, onion, zucchini and turnip because I ran out of room in my pot!I used balsamic vinegar instead of worcestershire and seafood cocktail sauce.I used Daikon tops instead of cabbage.Even with all of these changes… what a great base recipe to start from!LOVED IT!Thank you :)”

  • “Good Soup Bev!Made the recipe “as is” but used beef broth instead of water.It was very tasty and we enjoyed the flavor.The cocktail sauce adds some great flavor and it is hard to distinguish what the flavor is you are tasting in the soup unless you are the one who prepared it.When we had some leftovers we added some more horseradish right to our bowl of soup and I think that addition even takes it up a notch.”

  • “Tasty recipe, thanks for sharing.”

  • “This was good, full of vegetables and very filling.It makes a good comfort food on a very cold winter night.I added more Worcestershire, some garlic powder, and some sliced yellow squash instead of the corn.Thanks for sharing this recipe!”

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