Mom's Tomato Vegetable Soup Recipe

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Mom's Tomato Vegetable Soup Recipe

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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.
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Cook: 3 hours
MAKES:
18 servings
TOTAL TIME:
Prep: 15 min. Cook: 3 hours

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 (16 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
  • 1 can (15 ounces) cream-style corn

Directions

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, brown beef; 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).
Originally published as Mom's Tomato Vegetable Soup in Country Chicken Cookbook 1995, p19

Nutritional Facts

1 cup: 178 calories, 6g fat (2g saturated fat), 35mg cholesterol, 241mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 1 meat, 1 vegetable, 1/2 starch.

  • 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 (16 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
  • 1 can (15 ounces) cream-style corn
  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. 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, brown beef; 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).
Originally published as Mom's Tomato Vegetable Soup in Country Chicken Cookbook 1995, p19

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