How to Prepare Appetizing Aunt Mary's Vegetable Soup

Aunt Mary's Vegetable Soup. Aunt Mary's Veggie Soup is no exception to this, you'll love the way that the veggies taste together! Whenever we go to Aunt Mary's house, we know that there will be plenty of tasty food there. Aunt Mary's Veggie Soup is no exception to this, you'll love the way that the veggies taste together! .

She used a pressure cooker and chicken legs in the original recipe but we have found we like the beef better. And since I don't own a pressure cooker, I converted it for use in the crock pot. Even the kids love this vegetable soup. You can cook Aunt Mary's Vegetable Soup using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Aunt Mary's Vegetable Soup

1. Prepare 2 lb of lean ground beef or ground turkey (I use 1lb of each).
2. Prepare 4 of medium carrots - cut to 1/4" slice.
3. It's 3 of ribs celery - cut to 1/4" slice.
4. You need 1/2 of large onion - cut to 1/4" dice.
5. It's 5 of medium potatoes - peeled and cut to 1/2" dice.
6. It's 1 of unsalted beef broth - just enough to cover veggies to cook.
7. You need 1 of large can vegetable juice (such as V8).
8. It's 1 of large can whole tomatoes - undrained crushed (preferably by hand).
9. It's 2/3 cup of frozen peas.
10. You need 1 can of low sodium green beans - undrained.
11. Prepare 1 can of corn - drained.
12. It's 1 of salt, pepper, garlic and onion powders to taste.
13. Prepare 1 cube of beef bullion, or 1 tsp bullion granules (optional).
14. Prepare 1 of small head of cabbage - cut to bite size pieces (optional).
15. Prepare 1/2 cup of frozen lima beans (optional).
16. You need 1/2 tsp of granulated sugar (optional).

For a Southwest Flavor, substitute green chilies for the tomatoes. Feel free to add leftover vegetables to the soup for a heartier meal. For a thinner soup, adjust thickness by adding water. Ingredients: Aunt Marys Vegetable Beef Soup and Chili.

Aunt Mary's Vegetable Soup step by step

1. Heat a large pot over medium heat. Add beef/turkey. Crumble to large chunks and brown until no pink remains. Season with salt, pepper, garlic and onion powders to personal taste as it cooks. Drain in colander, do not rinse. Set aside..
2. Return pot to heat. Add carrots, celery and onion to pot. Then add enough beef broth to cover veggies by about 1/2". Add a good pinch of salt and pepper. Bring to a boil, reduce heat, cover and simmer until veggies are just fork tender. About 10 - 15 minutes..
3. Add potatoes and optional lima beans. Continue to simmer until potatoes are fork tender. About 10 minutes more..
4. Add vegetable juice, tomatoes with juices (I crush each by hand as I add), frozen peas, green beans, corn and browned meat. Also add cabbage here if desired. Taste and adjust seasoning as desired. (Add optional sugar here to balance tomato acidity if desired). Simmer 20 minutes more to heat through and blend flavors..
5. Serve with a side of crusty bread or cornbread and enjoy! I recommend my super easy honey butter cornbread. ;) https://cookpad.com/us/recipes/357956-super-easy-honey-butter-cornbread.
6. NOTE: This recipe freezes well to save for later! If you plan to freeze do NOT add cabbage. Cabbage does not freeze well. Lol..

German Chocolate, Banana Cream and Carrot cake. Whole cakes can be ordered a day in advance. These were ABSOLUTELY FANTASTIC! i didn't even have the time to refrigerate them at all, but agree that it would only make for an improvement if i had. i peeled the skin off, because of. Legendary cook Mary Berry CBE shows the audience of Thames TV's 'Afternoon plus' how to make a homely Vegetable soup and also how to make your own stock. Aunt Mary's Veggie Soup is no exception to this, you'll love the way that the veggies taste together!