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Mom's Tomato Vegetable Soup Recipe

I developed this vegetable-based soup from a recipe my mom made when I was a child. Its robust down-home taste brings back wonderful memories of growing up on the farm.
TOTAL TIME: Prep: 15 min. Cook: 3 hours YIELD:18 servings

Ingredients

  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • 8 cups water
  • 1 celery rib, halved
  • 1 medium onion, halved
  • 3 medium potatoes, peeled and cut into 1/2-inch cubes
  • 2 cups tomato juice
  • 1 can (15 ounces) mixed vegetables, drained
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1/2 cup chopped onion
  • 2-1/2 teaspoons salt, optional
  • 1 teaspoon pepper
  • 1/2 pound lean ground beef (90% lean)
  • 1 can (15 ounces) cream-style corn

Directions

  • 1. In an 8-qt. soup kettle, place chicken, water, celery and onion. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken falls off the bones.
  • 2. Strain broth and skim fat; return broth to kettle. Add the next eight ingredients. Debone chicken and cut into chunks; return to kettle. Bring to a boil.
  • 3. Meanwhile, in a medium skillet, cook beef until no longer pink; drain and add to soup. Reduce heat; cover and simmer for 1 hour. Stir in corn; cook, uncovered, for 30 minutes, stirring occasionally. Yield: 18 servings (4-1/2 quarts).

Nutritional Facts

1 cup (prepared with low-sodium tomato juice and tomatoes; without added salt) equals 178 calories, 6 g fat (2 g saturated fat), 35 mg cholesterol, 241 mg sodium, 17 g carbohydrate, 2 g fiber, 15 g protein. Diabetic Exchanges: 1 meat, 1 vegetable, 1/2 starch.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.