Our Table: Mom’s famous vegetable soup

This COLD weather has me craving soup everyday! One of my favorite recipes is my Mom’s vegetable soup. One batch of this soup can last for days which makes it easy to reheat and take to work!

Mom's Vegetable Soup

Mom’s Vegetable Soup



1 Chopped medium onion
Olive Oil (4 tablespoons or so)
Garlic Powder (Several shakes)
1 can of Vegetable Broth 14 oz. (I use low sodium)
4 cans of Delmonte Italian Stewed Tomatoes 14.5 oz each (I use low sodium)
5 stalks of celery (chopped)
7 carrots (chopped)
2 medium to large baking potatoes (diced into 1 in squares)
1 bag of frozen corn
1 bag of frozen cut green beans
1 bag of frozen cut Okra
Optional:Β  1 bag of frozen Peas instead of Okra

Cook onions, olive oil and garlic powder until onions are clear…
Pour in Vegetable Broth and stir bring to a simmer.
Pour in the tomatoes and stir, bring to a simmer.
Add: Celery, carrots and potatoes.
Add: all frozen veggies that you want in there. (I usually wait about an hour before adding frozen veggies to let the others cook, but you can add it all at the same time.)

Bring to a boil and turn to low and cook for about 4 hours. I usually prep the soup the night before and cook on low for 8 hours in a crock pot while I am at work. Serve with a loaf of French bread.

If I am making this for myself, I don’t add meat. If you want meat though, cook 2 lbs of stew meat and brown when cooking onions and use Beef Broth instead of Veg. Broth. Just drain fat from beef & add more garlic.

– Mallory Anne


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