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Vegetable soup was a winter staple when I was growing up. We grew all the vegetables that went in it during the summer and put them in the freezer to have during the winter. Mama would even put up a “soup mix” which was tomatoes, corn, and okra. She would put that in the pot and start adding to it. I don’t think we ever had the same soup twice. Depending on her mood, she would add onions, carrots, celery, butter beans, peas, butter peas, potatoes, rice, pasta.
Some of my happiest memories are tied into a pot of vegetable soup. We went to the lake on weekends and during the summer. My favorite days rainy ones because Mama, Nanny, and Falba would stay home from fishing and make a big pot of soup, and we would spend the entire day playing games. My grandparents always had a big breakfast; and that never changed, even at the lake. The leftover sausage, ham, and bacon was left on the stove after breakfast to be snacked on during the day. Those leftovers always found their way into my soup bowl. They made the soup extra yummy!
When we lived in Mississippi, I would make big pots of this soup during the summer when fresh vegetables were coming in out of the garden. We froze it in serving sizes and had it to heat up for a hot, nutritious meal when we came in from swim practice in the winter. We’ve learned over the years to leave the pasta out of the whole pot and only add it to what we are serving so it doesn’t overcook!
Now, we just make it because we like it. We still make big pots and freeze it. It’s a really good, fast meal that can be on the table in just a few minutes. That is a blessing when you’re coming in from a trip or you’ve spent too long working on your food blog and forgotten to make dinner!Print
Vegetable Beef Soup
Healthy and delicious! Our Vegetable Beef Soup is packed with flavor.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 quarts 1x
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: Southern
3 quarts diced tomatoes
1 large onion, diced
1 quart butterbeans or 1 – 15 ounce bag baby lima beans
3 or 4 ears fresh corn or 1 – 15 ounce bag frozen corn
1 pint fresh okra, sliced or 1 – 15 ounce bag frozen okra
2 large carrots, peeled and sliced
8 cups beef stock, homemade or store bought
2 – 3 pounds stew beef, cooked
1 cup pasta
- Combine tomatoes, onion, butterbeans, corn, okra, carrots, beef stock, and stew beef in a large pot.
- Bring to a boil. Reduce heat, and simmer for 2-3 hours. Stir occasionally.
- Add pasta. Continue to cook for another 10 minutes.
- Serve and enjoy!
Don’t limit yourself to just these ingredients! Use your imagination and make it your own!
- Serving Size: 1 cup
- Calories: 140
- Sugar: 4.3g
- Sodium: 294mg
- Fat: 3.2g
- Saturated Fat: 0.2g
- Carbohydrates: 15.2g
- Fiber: 3.1g
- Protein: 13.2
- Cholesterol: 2mg
Keywords: vegetable soup, healthy soup