Mom's Good Veggie Soup
  • Cooking Time: 90 minutes
  • Servings: 8
  • Preparation Time: 30 minutes
  • 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
  1. 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.
  2. Serve with crusty bread and butter.
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.