Featured Recipe

Homemade Vegetable Soup

homemadevegetablesoup1If you are anything like me then you have looked at the picture(s) of this soup and thought something was missing. Yea, I did too. For about 6 hours  while the soup was simmering on the stove and I would frequently stir it and think to myself how it looked like it was missing something. It wasn’t until I was actually sitting down for dinner that I realized I forgot to add the celery and carrots to my VEGETABLE SOUP! Serisouly! I have been very off  lately. I *almost* forgot to add pumpkin to a pumpkin dessert and I discovered a sleeve of saltine crackers in the place I keep my parchment paper. I guess you could say it has been “one of those weeks.”



This soup has been made in my family for years. It is one of my favorite meals and the ultimate comfort food. Even though it is often made throughout my whole family, no one really has an exact recipe. There are key ingredients to be used (when you can remember) other than that the soup is kind of its on thing. Does that make sense?

homemadeveggiesoupWhile making this soup I tried to put together a recipe so I could share it with you. I will include the celery and carrots in the recipe but it is up to you to remember to use them. 😉

Homemade Vegetable Soup


  • 2.5 pounds of stew meat
  • 1 can of green beans
  • 1 can of peas
  • 1 can of corn
  • 3 carrots
  • 3 sticks of celery
  • 1/4 cup loosely packed with cabbage
  • 1 large russet potato or 2 small/medium sized potatoes
  • 1/3 cup dried pasta boil in a separate pot that the soup is cooking in
  • 6 cups of tomato juice I used canned, garden tomato juice, if you don't have that just use store bought tomato juice
  • salt and pepper to taste


  • Begin browning the stew meat in a large dutch oven or stock pot.
  • Once meat is browned remove from pot and place on plate, lined with paper towel.
  • Keep meat juices in the pot and add tomato juice.
  • I diced my stew meat into smaller pieces, but that is optional. Add meat to the juice mixture.
  • Add canned vegetables to the soup mixture.
  • In a saute pan drizzled with olive oil saute carrots and celery. Once tender add to the soup mixture.
  • Dice cabbage and add to the juice mixture. (this adds great flavor)
  • An hour and half before serving I peel, dice and boil the potato(s) and cook pasta according to package directions.
  • Once potatoes are done, drain water and add them to the soup mixture.
  • Once pasta is cooked drain water and add the pasta to the soup.
  • I allowed all ingredients minus the potatoes and pasta to cook on low temperature for several hours while stirring often.


Store leftovers in the refrigerator. This soup is better the next day. When re-heating add a little water or beef broth; if needed. Start with a tablespoon at a time.


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