Recipe for Mama’s quick veggie soup

I have to say I am REALLY hungry for all things soup and veggie this week. You will enjoy this recipe—here is the link for the brilliant blogger who posted it!

Mama’s quick veggie soup

February 14, 2013 by Jennifer

My mother (who isn’t a fan of cooking) made this soup for me last time I traveled  home for a visit. She wanted to make sure I was healthy during the pregnancy and eating well. Thanks, mom. :)

(For a true vegetarian version, substitute beef stock for vegetable stock and leave out beef strips.)
Cooks 6 hours on LOW or 2 hours on HIGH.



What you’ll need:
1 family sized bag of frozen mixed veggies (or 1 lb. 12 oz. of cut up vegetables)
4 small Idaho potatoes, chopped
3 stalks celery, chopped
1 large onion, chopped
4—4 oz. cans tomato sauce with oregano, basil and garlic
3 teaspoons Beef Bouillon melted in 3 cups water (or use 2 cans beef stock)
package of pre-cooked seasoned beef strips

How to cook it:
1. Place all ingredients in crock pot.
2. Cover and cook on HIGH for TWO HOURS or LOW for SIX HOURS.

End Result: 
The cooking soup will fill your kitchen and your lungs with a mouth-watering aroma. Tastes as delicious as it smells. My mama would be proud.

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About Kate Kresse

I love to write, I love to talk, I love to uplift people when I can. I am a woman in love with life. I am a wife, mom, tutor, writer, and I am a perennial optimist. (OK not every single minute but you get the point! :-)
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4 Responses to Recipe for Mama’s quick veggie soup

  1. Mmm. I love vegie soup. Hubs does NOT. The path to your house is looking shorter every day! 😉

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