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Mom's Tomato Vegetable Soup

 Mom's Tomato Vegetable Soup
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.
18 ServingsPrep: 15 min. Cook: 3 hours


  • 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


  • 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.
  • 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.
  • 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

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Mom's Tomato Vegetable Soup (continued)

Directions (continued)

  • 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: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.