Vegetable Soup

I just got back from spending time with my sibs.  We don't see each other often enough since we live on each coast and one in the middle/west.  It was great!  It's amazing that any of us have kiddos old enough to get married, but that was the reason for the gathering.  Wonderful!

This soup really has no exact measurements or ingredients.  Yep, it's one of those.  Somehow, it always tastes great.  It is my kid sister's favorite soup.  I don't know if she ever made it, because she always lived close to Mom, but Mom is not there anymore.  She can do it.  So can you.  Don't worry about measurements or ingredients.  The only ones that are mandatory in our family are the tomatoes, cabbage and beef bouillon - but you could use vegetable broth if you want to go totally vegetarian.  Mom sometimes put a can of V-8 in it, too.

Here you go.  Just wing it.  It will be fine.

The cast.
Mom's Vegetable Soup

Beef soup bone
3-4 Tablespoons Better that bouillon beef flavor
1 onion, diced
4 carrots, diced
4 stalks celery, diced
4 cups fresh tomatoes, diced OR 1 quart canned diced tomatoes, undrained
1 cup corn (I use frozen)
1 cup peas
1 cup green beans
1/3 head of cabbage, sliced and diced
1 cup diced potatoes, I use red potatoes because they don't turn mushy
salt and pepper to taste
1/3 - 1/2 pound spaghetti, broken into 2-3 inch pieces

Put the soup bone in the pot.  Cover with water to the amount of soup you are aiming for.  It will boil down, but you are going to add enough stuff to bring it back up to the amount you want.

Boil the soup bone for about 20 minutes.  It is going to foam and look icky.  Don't worry.  Skim off the foam.  Add the bouillon.  Start with the lesser amount.  You can always add more later.

Add the onions, carrots, celery and tomatoes.  Simmer for about 1/2 hour. 
Remove the soup bone.
 Taste it and add the salt and pepper and extra bouillon.

Add the rest of the veggies and the pasta.

Cook until the pasta and potatoes are done.
Check it again for the salt and pepper.

Enjoy the scent wafting from your kitchen and know that your family will be getting a healthy meal.


  1. HI Audrey!
    Mary made this for lincoln last week so I of course now need to make it for him. He loves it!

    A few questions:
    1- I know you said to wing it, but how big was the beef bone?
    2- Can you freeze it and eat later?
    3- you are a rock star! (not a question i realize)
    4- how many people does this recipe serve?


  2. I usually go to the store and ask for a knuckle bone. If not, I have used a couple of osso buco bones (they are the easiest to find. I have even used a lamb shank. It doesn't need to be big, but you want to get some of the rich marrow in the soup. Yes, you can freeze it, but take out what you are going to freeze before you put the noodles in because they will turn to mush. You are a rock star, too! When I make this recipe, it serves my family of 6 plus a bit left over for lunches. Good luck!

  3. My mom always used a can/jar of V8 in it. I bet Mary did, too.

    1. Yep. I like the V8 in it, for sure. I'm making it again right now. And for Lincoln I used elbow macaroni noodles.