Homemade Vegetable Soup
This recipe for southern homemade vegetable soup is hearty, filled with healthy vegetables, easy to make and leftovers can be frozen. Crockpot and stovetop directions included.
Servings 8 people
Ingredients
- 4 Cups Chicken broth
- 24 oz. Bag of frozen vegetables Corn, Green beans & carrots.
- 2 15 oz. Cans of petite diced tomatoes Do not drain.
- 1 lb. Ground turkey Browned and drained.
- 3 Cups Hot water
- 1 tsp. Salt
Instructions
Crockpot Directions
- Turn the Crockpot to a high setting.
- Pour broth, tomatoes, frozen vegetables and salt into the Crockpot and stir to blend well.
- Add enough hot water to finish filling the crock and cover the vegetables completely. The idea is to make plenty of stock in your soup. Stir well.
- Allow the soup mix to heat up while you are browning the meat.
- Stir in the browned ground turkey and turn the temperature down to low setting.
- Cook on low for 4 to 6 hours, stirring occasionally.
- Serve with cornbread or saltines and enjoy!
Stovetop Directions
- In a large Dutch oven, over high heat add the chicken broth, tomatoes, and frozen vegetables. Add the salt and stir.
- Add enough hot water to completely cover the vegetables. Bring the soup to a boil and reduce the heat to medium.
- Brown and drain the ground meat then add to the vegetable soup mixture and stir well.
- Continue to cook over medium heat for about 30 to 45 minutes or until the vegetables are tender.Serve and enjoy.
Notes
Ground meat is optional in your homemade vegetable soup. We prefer it with meat. Sometimes I add leftover ham pieces which I keep in the freezer anytime we have a baked ham.
Nutrition
Serving: 8oz.