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Jump to recipeSoup season has FINALLY arrived (hello fall)! I love the fall season.
The weather, the food, and the activities are some of my favorites of the entire year. I grew up always eating different soups during this time of year, and my mom’s vegetable soup was always my favorite!
My mom always made it on a perfect day too. It would be a cold, rainy fall evening when everyone wanted to cozy up and watch a movie while eating something warm!
This recipe brings back a lot of wonderful memories for me!
My dad is very picky (thankfully, I’m not!). When making this soup, my mom would always leave out the good ingredients, like onions, tomatoes, and spices! I have taken her recipe and re-vamped it with all the good stuff!
Vegetable soup is still my favorite type of soup. You can really add (or not add) whatever you like to this soup to make it your own creation!
To get started With THis Recipe, you’ll need a few tools:
- Saucepan– These nonstick are my favorite & they’re pretty!
- Cutting Board
- Knife
- Spatula
- Can Opener
- Measuring Cups
- Measuring Spoons
I like to cut up the onions into small pieces like this, sometimes even smaller. It helps them to soften up while cooking.
Look at this beautiful, colorful mixture (insert heart eyes)!
These storage containers are my favorite!
Related Post: Southern Pecan Pie
Homemade Vegetable Soup Recipe
Notes
You can add more water or beef broth if the soup is too chunky.
Also, you can add other vegetables that you’re family would like! You can do almost anything with this soup, and it will still taste amazing.
Ingredients
- 1 LB Ground Beef or Turkey
- 1 Small Onion
- 2 14.5 Ounce Cans of Beef Broth
- 1 Can Whole Kernel Corn, drained
- 1 Can French Style Green Beans, drained
- 1 Can Italian Style Stewed Tomatoes, drained
- 1 Cup Water
- 2 Cups Bow Tie Pasta
- 2 Tsp Basil
- 1 Tsp Oregano
- 1/4 Tsp Garlic Powder with Parsley
- Salt & Pepper to Taste
Instructions
- In a large saucepan, brown your meat and drain.
- After you brown the meat, add the meat, broth, corn, green beans, tomatoes, and water to a large cooking pot.
- Cut up the onion and add to the pot. I prefer to cut it into small pieces to allow them to become soft while cooking.
- Lastly, add the noodles and the spices.
- Cook until the noodles become soft.
- Serve hot & enjoy!
Do you ever need conversions when you are in the kitchen? Do you hate having to stop and take the time to look them up? I know that feeling! Print out this handy conversion chart and hang it on your fridge or put it someone in your kitchen that you can access it easily.
I hope you love this recipe as much as I do! If you try it, I would love to know if you added any new ingredients. What did you do to make it unique? Please drop a comment below to let me know!
Don’t forget to share it with all your friends!
Until next time,
Catherine
Looks delicious!
Looks so good, I am going to have to try this with turkey mince.
There’s nothin’ like Mom’s soup! Love the bowtie pasta in this 🙂
Yum, I love vegetable soup and am always looking for new recipes to try. I never thought of putting bow tie pasta in mine! Thanks for the great recipe.
You need to give this one a try! Let me know what you think 🙂
I always have made my vegetable soups with just veggies. Sometimes noodles or rice. But I can see how adding in some protein would round it out.
Thanks for sharing!
Laurie
Ridge Haven Homestead
Homestead Blog Hop
I’ve never thought about making it with rice. I will have to give that a try!