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Aunt Mary's Vegetable Soup cuisine is really a dish that’s classified as an easy task to make. through the use of products that exist around you conveniently, it could be created by you in simple actions. You may make it for family or friends events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Aunt Mary's Vegetable Soup dishes that you just make.

Alright, don’t linger, let’s practice this aunt mary's vegetable soup formula with 16 components which are undoubtedly easy to acquire, and we have to process them at the very least through 6 measures. You should invest a while on this, so the resulting food could be perfect.

Ingredients requirements - Aunt Mary's Vegetable Soup:

1. Provide 2 lb of lean ground beef or ground turkey (I use 1lb of each)
2. Make ready 4 of medium carrots - cut to 1/4" slice
3. Make ready 3 for ribs celery - cut to 1/4" slice
4. Need 1/2 for large onion - cut to 1/4" dice
5. You need 5 of medium potatoes - peeled and cut to 1/2" dice
6. Prepare 1 unsalted beef broth - just enough to cover veggies to cook
7. Prepare 1 large can vegetable juice (such as V8)
8. Get 1 - large can whole tomatoes - undrained crushed (preferably by hand)
9. Take 2/3 cup - frozen peas
10. Prepare 1 can - low sodium green beans - undrained
11. Give 1 can for corn - drained
12. Provide 1 for salt, pepper, garlic and onion powders to taste
13. Require 1 cube for beef bullion, or 1 tsp bullion granules (optional)
14. Give 1 for small head of cabbage - cut to bite size pieces (optional)
15. Take 1/2 cup for frozen lima beans (optional)
16. Get 1/2 tsp for granulated sugar (optional)

Aunt Mary's Vegetable Soup start cooking:

1. Heat a large pot over medium heat. Add beef/turkey. Crumble to large chunks and brown until no pink remains. Season with salt, pepper, garlic and onion powders to personal taste as it cooks. Drain in colander, do not rinse. Set aside.
2. Return pot to heat. Add carrots, celery and onion to pot. Then add enough beef broth to cover veggies by about 1/2". Add a good pinch of salt and pepper. Bring to a boil, reduce heat, cover and simmer until veggies are just fork tender. About 10 - 15 minutes.
3. Add potatoes and optional lima beans. Continue to simmer until potatoes are fork tender. About 10 minutes more.
4. Add vegetable juice, tomatoes with juices (I crush each by hand as I add), frozen peas, green beans, corn and browned meat. Also add cabbage here if desired. Taste and adjust seasoning as desired. (Add optional sugar here to balance tomato acidity if desired). Simmer 20 minutes more to heat through and blend flavors.
5. Serve with a side of crusty bread or cornbread and enjoy! I recommend my super easy honey butter cornbread. ;) - - https://cookpad.com/us/recipes/357956-super-easy-honey-butter-cornbread
6. NOTE: This recipe freezes well to save for later! If you plan to freeze do NOT add cabbage. Cabbage does not freeze well. Lol.

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