That sounds so good. It's cold here and no sun! I cook a chuck roast in water, which makes a great broth. When the meat's done, I take it out and add diced potatoes, carrots, celery and onion to the broth. Then I add some
V-8 juice and 1-2 tablespoons chili powder. I cook that about 45 minutes and then add chopped cabbage and cook until done. (I salt the meat, but then I don't add any salt until I've tasted when everything is in there. The V-8 juice is a little salty.)

I really don't like anything else in mine. Once when we were first married Harry added some sliced okra to it. Big mistake and he was in the dog house big time!! It made the whole pot taste like okra--and I don't care for it.

Last time I put in a can of diced tomatoes, basil and garlic flavor, it gave it a little zip. Usually add a can of camp bells too, to stretch it. Beef broth, onions, cabbage if I have it. I put leftover vegs in freezer, to add to soup later.

Pretty much the same as in my stew, only smaller dices and thinner broth. Then add either barley or noodles and plop some dumplings on top.

I like some sweet peppers in mine and tomatoes, diced, and green beans, carrots, corn, peas, cabbage, celery, potatoes and onion. I even put zucchini in if I have it. I like a large variety of vegetables in mine. It is a bit cool here too and now no sun is out. Snow expected I heard.

Sue in Indiana

I like to add carrots, onion and will add a can of corn and potatoes too if I have some. If I don't have potatoes, I might add barley or rice.

Beef, celery, onions, diced tomatoes, carrots, potatoes, green beans, corn, shoepeg white corn, peas, frozen lima beans, cabbage, frozen okra, alphabet noodles, elbow macaroni.

Salt, pepper, bay leaves, garlic powder, onion powder, parsley flakes, Worcestershire sauce, oregano.

I add carrots, potatoes, okra, & rice sometimes. DH has gotten to be fussy so I don't add to much anymore. My veg soup recipe is in Our Recipes.

I called mine "kitchen sink" soup.
Don't ask me why.

When it came time to empty the refrigerator freezer, I put everything in my "vegetable soup" and served it with good ole hoe cake.

I start out with beef and a beef bone to make a good broth. After that's done, I add salt, pepper, potatoes, canned tomatoes, celery, carrots, onion, and sometimes baby lima beans.

I make mine same as mammie, less the potatoes...and a big beef bone with lots of marrow.

I don't eat meat so mine is all veggies. I usually put in onion, bell peppers, celery, mushrooms, carrots, potatoes, and any other veggie I might have.

I use veggie broth, add tons of garlic, and yellow curry powder. I like it really strong flavored and when I'm sick the garlic and curry clear those sinuses right up.

Hubs taught me to make soup. His "secret" ingredient is a squeeze of ketchup, maybe a tablespoon.

I make it the way my mother made it only I like gr beef instead of a piece of beef,Shed get a huge pot,shed put roast in,she used mostly canned veggies I use fresh where I can she put 2 cans tomatoes,2cans corn,2 cans peas ,2 cans string beans,1can lima beans yuk,a bag sm,of navy beans,chopped potatoes,chopped carrots,chopped cabbage,onion.Then shed poured ketchup over it and cooked slowly all day..mmmI feel like IO forgot something.Boy it was good.

I make mine without meat. I probably never make it the same way twice. I use onion, garlic, basil, oregano and a couple of bay leaves. I start with a large can of tomatoes and add vegetable broth and whatever veggies I have in the freezer or refrigerator. I usually add a can of black beans and some barley. I really like barley in my soups.

I always add a can of Ro-tel tomatoes to my beef stock, then add hamburger meat, onions, corn, lima beans, english peas, diced tomatoes, veg-all, irish potatoes and ketchup. I just made a big pot yesterday.

My mom always started with a meaty beef bone and some dry beans. Usually navy pea or great nothern. When the meat fell off the bone and the beans were just a little 'bony' her canned tomatoes and any other vegetable she had on hand went in. Dad always said it wasn't soup till the cabbage went in. I make vegetable soup pretty much like Mom did, and the cabbage is a must.

I love vegetable soup! Especially with some crisp-around-the-edges corn muffins. My mother used to make the best I ever had. She put the usual in it... potatoes, tomatoes, onions, corn, green beans, lima beans, and mostly whatever veggies are grown in this part of the country. In other words, nothing exotic. She browned chunks of stew beef before she put them in the pot. That's the way I try to make mine too, but sometimes it doesn't turn out as good as hers was. Hubby likes it though. I think I might make some for dinner tonight!

Yes, cabbage is a must if at all possible. My soup is cooking this morning and it has just about everything I could think of to put in it, except soup beans as Cheryl does not like them in vegetable soup. Funny though she likes soup beans. It even has some V-8 juice since I had it on hand. Now I have to wait for it to simmer :)

Thank you for all of your replies. They all sound really good.

Sue

I find a 'must' for soup is adding leeks - they add flavour and texture. I usually put in 3, and use mostly the white part. They disappear in the broth by the time the soup is cooked.

I've also added up to 20 whole cloves of garlic one time, now I add just a couple, but 20 of them weren't over-powering at all. I add (preferrably organic) diced turnip, potatoes, carrots, celery, peas, corn, zucchini if available, rice usually (the soup has to be gluten-free). About 1/2 hr before the soup is 'done', I add in a can of crushed organic tomatoes.

Oh, and a can of organic mixed beans (kidney, lima, etc.).