Mimi'S Vegetable Soup Recipe

Name: Mimi'S Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs lean stewing beef; 2 cups water or 2 cups prepared broth; 1 medium onion, chopped; 3 celery ribs, finely chopped; 1 1/2 tablespoons dried parsley or 3 tablespoons chopped fresh parsley; 1/4 teaspoon sea salt; 1/4 teaspoon black pepper; 1 (26 ounce) can campbell's tomato soup; 1 large turnip, peeled and cubed; 1 (8 ounce) package baby peeled carrots, chopped; 6 medium red potatoes, peeled and cubed; 1 (8 ounce) can corn, with liqid; 1 (8 ounce) can peas, with liquid; 1 (8 ounce) can green beans, with liquid; 1 (8 ounce) can wax beans, with liquid; 1 (8 ounce) can baby lima beans, with liquid; 1 (28 ounce) can stewed tomatoes; SUBSTITUTIONS; 1/3 head cabbage, sliced; 1 cup washed baby spinach leaves; 1 (15 ounce) can cannellini beans (white kidney beans); 1 cup okra, sliced; 1 cup zucchini, cubed

Servings: persons

2 lbs lean stewing beef
2 cups water or 2 cups prepared broth
1 medium onion, chopped
3 celery ribs, finely chopped
1 1/2 tablespoons dried parsley or 3 tablespoons chopped fresh parsley
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 (26 ounce) can campbell's tomato soup
1 large turnip, peeled and cubed
1 (8 ounce) package baby peeled carrots, chopped
6 medium red potatoes, peeled and cubed
1 (8 ounce) can corn, with liqid
1 (8 ounce) can peas, with liquid
1 (8 ounce) can green beans, with liquid
1 (8 ounce) can wax beans, with liquid
1 (8 ounce) can baby lima beans, with liquid
1 (28 ounce) can stewed tomatoes
SUBSTITUTIONS
1/3 head cabbage, sliced
1 cup washed baby spinach leaves
1 (15 ounce) can cannellini beans (white kidney beans)
1 cup okra, sliced
1 cup zucchini, cubed

1
In a large stock pot, add 2 cups liquid (water or broth) and stew beef. Bring to a boil and remove any foam from the water. Cook 5-10 minutes.
2
Add onion, celery, salt, pepper, and parsley.
3
Add tomato soup. Fill soup can with water and add to pot.
4
Cook on medium heat for approximately 30 minutes.
5
Add the raw vegetables next - turnips, potatoes, carrots, etc., and bring pot to boil.
6
Cook over medium low heat until raw vegetables are tender, about 45 - 60 minutes. Stir occasionally and test doneness of vegetables with fork.
7
Add other canned or frozen vegetables last; cook until thoroughly heated.
8
Serve with grilled cheese or a green salad.

865

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 2 lbs lean stewing beef, 2 cups water or 2 cups prepared broth, 1 medium onion, chopped, 3 celery ribs, finely chopped, and more.

Yes, Mimi'S Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mimi'S Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions