"This recipe is so easy and so good. My grandma used to make it for us." — BRANDY3
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1 (46 ounce) can
1 (14 ounce) can
whole kernel corn
1 (14.5 ounce) can
salt and ground black pepper to taste
I will definely be making this. I found a gold mine recipe on a Barley box that is similar to this. It has water and beef stock or cubes instead of the tomato juice but calls for 1/2 cup of barley. I had never used barley but it sure makes the soup filling.
As is, this recipe would have been horridly bland. I started out with the original recipe, but I tend to taste as I go, and boy did this recipe need ALOT of help! This sin't a bad place to start, but I highly recommend adding a lot more seasoning than this calls for. I added garlic, ground red pepper, onion powder, a can of beef broth, italian seasoning, liquid smoke, a teaspoon of soy sauce, and worchestershire sauce. I also added a can of mushrooms (undrained) and 1/2 cup of barley (uncooked) to the pot. I let this simmer for close to three hours, watching it closely so it didn't scorch. I had to keep tasting it as it cooked and adjusting the amount of salt and black pepper since the fresh veggies and barley do tend to absorb the flavor The end product had amazing flavor, and was something that I would not be ashamed to server to guests with hot corn bread. YUM!
Loved this simple soup! I also used V8 juice, and added a small can of green peas, plus a bay leaf. Adding a small can of creamed corn, near the end of cooking time, will give vegetable soup a silky texture. Just be careful not to leave it on the burner too long afterward without stirring, or it can scortch.
this was really good. All I changed was adding some celery I had on hand and a bit of garlic. will make this again for sure!
Good basic flavors. I added more seasoning because it was a bit bland. I added garlic, basil, thyme, and marjoram.
EAsy recipe, still recovering from a cold and had lots of veggies to use. I also used a 46 oz jar of low sodium v8. Added some italian seasonings, cayenne pepper (trying to kick this sore throat), and various veggies that included mushrooms, canned green beans, edamame, canned corn, carrots, onions, celery, zucchini and some red peppers. I also had to thin it out a bit with a can of veggie broth. YUM. It made a lot of soup, but thank goodness it's not too hot yet to still eat it. FYI--cayenne pepper was only a pinch, it adds a kick to it but helps cures sore throats!
This is a great soup! I usually make soups, eat them one day and then never touch the leftovers. Not this one! I loved it and ate it all. It is easy to make and tastes great.
This is a great, easy soup. We try to eat healthy, so I substituted the ground beef with lean ground turkey. I followed the suggestions of others and used V8 instead of regular tomato juice. I also added some chopped fresh parsley, garlic, marjoram, celery salt, and basil. Delicious!!
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Vegetable Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 66
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