Never mind um-um good, homemade vegetable soup is um-um better

Homemade vegetable soup or homemade vegetable beef soup beats your common store-bought soup brands in every way. Taste, nutrition, freshness, fullness. We may have grown up with certain um-um-good soup brands but once you make your own soup— you’ll find that homemade beats store bought hands down!

No one will complain if you use organic vegetables from a well-stocked supermarket produce department. Usually you can pick only the vegetables you want. But it’s a special treat when you can pick these same vegetables right from your own vegetable plants. Because most vegetables that go into vegetable or beef soups just happen to be the easiest to grow.

There is not one single recipe for vegetable soup-- there are hundreds!

And hundreds of possible ingredients. Leeks, celery, turnips, parsnips, parsley, rice, mushrooms, tomatoes, beans, to name a few— added to your standard vegetable choices will give the soup your personal touch. The rule of thumb is: if it grows, it goes! And the rule for adding beef to soup is any cut of beef will work since it will be tenderized by cooking. Add your favorite homemade stock; use seasoning to suit your own taste.

A variation is an easy to make homemade winter vegetable soup using mostly root vegetables. Grow them in advance and they’ll be available fresh from your garden when winter comes. This soup is packed full of fiber which helps your body to absorb nutrients-- and the vegetables in this soup are piled high with taste! Any decent winter vegetable soup recipe should be a thick soup. Pearl barley will do this and give the soup a bite and a creamy texture at the same time. Um-um better, is right!

top