Vegetable Soup Recipe from Veronica


First real cold weekend of the season has settled on us in North Alabama. The thoughts of Thanksgiving and Christmas are in the air. In the air as well is the smell and thoughts of seasonal foods. Yesterday my thoughts were on hot soup. In cold weather hot soup is a comfort food for many folks including myself. I wanted to cook a healthy and tasty soup so I decided on vegetable soup. I have made vegetable soup only a of couple times and was not pleased with it at all. I decided to give it one more try.

Since I had no recipe, my first step was to look in the freezer and pantry to see what I could put in my soup without making a trip to grocery store. Except for tomatoes my soup was made with all organic ingredients.
I am sharing my recipe below. Hope you enjoy the soup and hope it gives you some warmth and comfort this winter season.

Veronica’s Vegetable and Meat Soup

1 LB Organice Ground Beef
1 small pkg of frozen organic soup vegetables
(consisting of green peas, carrots, lima beans,corn and green beans)
1 Small pkg of frozen organic Broccoli florets
1 small can tomato and chili peppers
1 small chopped onion
1 clove organic garlic finely chopped
1 cup organic V-8 vegetable juice
1 1/2 cup water
salt and pepper

1.Cook ground beef until throughly cooked. Drain, pressing as much fat out as possible. Remove from cooking pot.
2.Add all vegetables and water to pot. Cook until vegetables begin to tender. Add meat and V-8 juice. If needed you can add a little more water.
3.Cook for about 30 minutes on medium heat.

I was very pleased with my soup.

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