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Mom's Good Veggie Soup

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Member since 2009
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Serves 8 | Prep Time 30 minutes | Cook Time 90 minutes

Why I Love This Recipe

I put this soup together when I was pregnant to try to satisfy all my food cravings at once. It's sweet and tangy with all the nutritional value I could think of at the time and is as thick as a stew. Fresh or frozen veggies can be substituted for canned, but add additional water. This is good right away, but outstanding the next day.

Ingredients You'll Need

1 lb. hamburger
1 small turnip diced
1 small onion chopped
1/2 bell pepper, chopped
2 large carrots, sliced into bite-sized pieces
1 can kernel corn with juice
1 can peas with juice
1 can green beans with juice
1 quarter head of cabbage, diced
2 beef boullion cubes
1 tsp. worstershire sauce
1 cup ketchup
1 tsp. garlic powder/granules
1 tsp. Italian seasoning
1/2 tsp. instant coffee
1/4 cup of apple cider vinegar or red wine
1/4 cup of sugar
Optional -small can of diced tomatoes


Brown hamburger, onions and peppers in a large pot. Add everything but cabbage. Bring to a boil, then reduce to medium low for at least an hour. Once turnips and carrots are tender, add cabbage and cook for an additional 5-10 minutes.

Serve with crusty bread and butter.

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