My Veggie Soup Recipe

So today I wanted to share with you my personal veggie soup recipe. It is something that I just came up with an like to make all the time especially when I am not feeling well, or if it is cold outside like it has been here lately.

Veggie Soup Recipe

(This recipe fills my large stock pot adjust as needed for a smaller batch)

• 1 - 1.5 lbs of ground meat (deer, beef and Turkey all work well) 
• 3 tsp of finely chopped garlic
• 4 tbsp garlic powder
• 4 tbsp onion powder
• 1 tbsp dried basil
• 3 tsp pepper 
• 5 - 6 large fresh carrots chopped to bite size pieces
• 1 package of frozen green beans 
• 1 package of frozen gumbo mix veggies 
• 1 package of frozen mixed veggies 
• (2) 32 oz packages of Chicken stock
• (2) 32 oz packages of veggie stock
• (1) 32 oz package of chicken broth
• 1 package of noodles (your choice of style/type) 
• 4 cups of water

Veggies hanging out in the stock pot

Directions:

1. To start brown & drain the ground meat of your choice, then add the garlic & let cook together for 2-4 minutes. 
2. Add in your seasonings  & make sure that they fully get incorporated with the meat & the fresh garlic that you have already added into the pot.
3. Next add in all your veggies (you can add them in frozen). Allow these to hang out in the pot with the meat  &  seasonings for about 4 - 6 minutes
4. Pour in both packages of chicken stock  & veggie stock.
5. Allow to come to a rapid boil. Boil for 5 minutes, then reduce the heat to low & allow to simmer for an hour

(If you are not adding noodles you can skip the steps below)

1. In a separate pot add in your chicken broth & noodles (skip this step if not adding noodles/rice etc). Then using your ladle, gather as much liquid as you can from the soup pot to help flavor your noodles while they are cooking 
1. Make sure to turn off the heat on the soup pot when doing this part. 
2. Following package directions for the noodles allow them to cook. then pour the noodles & all the liquid into your soup pot
3. Add your 4 cups of water then stir to combine everything together. 

Doesn't that look delicious? :)

This recipe makes a very large amount of soup and can feed my husband and I for several days both lunch and dinner. It is ideal to make on the weekend and then eat on it all weekend long. Please feel free to adjust the amount of each of the seasonings to your tastes. This recipe works great for all kinds of vegetables so feel free to mix things up. 

You could turn this recipe into one for the slow cooker very easily. To do this turn your crockpot/slow cooker on and then just follow step one and then add it all into a crockpot. To keep the noodles from getting to soggy, do them right before serving. You can use the followings settings for the slow cooker: Low Heat 6-8 hours; Medium Heat 4-6 hours High Heat 2-4 hours. 

Let me know what you and your family think of this recipe in the comment section below. To see my tutorial video for this recipe click here.