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.

No additional tips available.

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

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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.

Mimi'S Vegetable Soup

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