Vegetable Soup Recipe
June 2, 2015
This is the simplest soup you will ever make, because...you can put almost anything you want in it. My mom made soup like this when I was growing up and I don't think it ever came out the same. I believe she just cleaned out the refrigerator and made soup out of it (the kids called it "Clean out the fridge soup"). But, it was always good!
Use the ingredients and quantities given here as just a guide. Feel free to put more or less of any ingredient, but taste as you go and adjust to your personal taste. Be sure any meat added will be fully cooked in the one hour soup cook time. Otherwise, pre-cook the meat before adding to the soup.
1 hour 20 mins
Yield: 8 servings
- 2 or 3 carrots, chopped in bite-size chunks
- 1 medium onion, quartered
- 1 cup cabbage, chopped
- 1-2 cups meat of choice, chopped (beef, pork, ham)
- 2 potatoes, peeled and cut in 2 inch chunks
- 1 stalk celery, chopped
- 1 cup white beans, cooked (optional)
- 2 tablespoons white vinegar
- 1 small can tomato paste or large can of tomato sauce
- 6-8 cups water, as needed
- 1 large tomato, cubed (optional)
- 1 teaspoon oregano
- salt and pepper to taste
- anything else left over in the fridge that you want to add
1. Pretty simple...throw everything in a large pot and bring to a boil. Reduce heat and simmer about an hour or until vegetables are tender and any added meat is cooked.
2. If you use tomato sauce, start with about 1/2 large can. If you use tomato paste, start with 4 tablespoons. Add more or less water and tomato sauce/paste according to your preference for a thick or thin soup and how strong a tomato flavor you like. Stir and taste occasionally. Add salt and pepper to taste.