Homemade Vegetable Soup
This was my grandma’s recipe and it’s still my favorite comfort soup to this day.
1 1/2 LB. Beef or Chicken (I use stewed beef but you can use ground beef or turkey or almost anything.)
3 - 10oz Bags Frozen Mixed Veggies
1 Quart Tomato Juice
1 Large Onion, Chopped
2-3 Cups Chopped Cabbage
1 1/2 Cups Diced Potatoes
1 teaspoon Chili Powder
1/4 Cup Sugar
Salt and Peoper, To Taste
1 teaspoon Sweet Basil
Stew meat until it starts to fall apart, save broth for soup. When cool, chop meat to desired size. Combine meat, broth, all vegetables, tomato juice, chili powder, sugar and basil in large pot. Add 2 quarts of water. Bring to a boil, reduce heat, and let it simmer for about 2 hours. Taste test a couple of teaspoons of cooled soup. Add salt, pepper, and more sugar if needed. Continue to simmer until you reach desired thickness. #easyrecipes #comfortfood #delicioussoup #emergingcreator #unfiltered
Making homemade vegetable soup with stewed beef is one of my favorite ways to create a hearty and nourishing meal that feels like a warm hug on a cold day. What I appreciate the most about this recipe is how versatile it can be. For example, you can easily swap out the beef for ground turkey or chicken if you prefer a leaner protein, or even try a plant-based meat substitute to make it vegetarian-friendly. When I prepare this soup, I like to add a splash of extra herbs like thyme or rosemary alongside the sweet basil to deepen the flavor profile. Also, using frozen mixed veggies makes the process faster and convenient without sacrificing nutrition or taste. The tomato juice base adds both acidity and richness, balancing the earthiness of the cabbage and potatoes. Simmering the soup for about two hours really allows all the flavors to meld beautifully. I always recommend tasting the soup midway through and adjusting seasoning with salt, pepper, and a pinch more sugar – this can help balance out the tomato's natural acidity. The chili powder brings a subtle warmth without overpowering, but if you enjoy a kick, you could increase it or add a dash of cayenne pepper. One tip I’ve discovered is reserving some of the broth from stewing the meat, as it adds a wonderful depth and richness to the final soup. Plus, chopping the meat once cooled lets you control the texture and makes it easier to enjoy with every spoonful. This recipe is not just about the ingredients, but also the memories it carries from grandma’s kitchen – making it a comforting meal to share with family and friends. Whether serving it as a starter or a main dish, this homemade vegetable soup is a delicious, nourishing option that is perfect for those looking for a wholesome, easy-to-make recipe at home.