Mama’s Homemade Vegetable Soup


This is my daughters, Adrienne and Gabby’s favorite soup that I make.  Per request of my daughter, Gabby, I am going to Austin this weekend and Gabby and I will prepare it together.  This recipe makes a huge amount, about 40 servings, so feel free to cut this recipe in half.  Since, I make it once a year, I freeze most of it in single portions and I eat it all year round and still have plenty to give away.   


  1. 1& ½ gallons of water
  2. 1 large chuck roast
  3. 6 beef bouiloin cubes
  4. 3- 6 oz cans of tomato paste
  5. 1- 24 oz tomato sauce
  6. 1-24 oz diced tomatoes
  7. 2 cans of Rotel tomatoes
  8. 2 large onions
  9. 1 small stalk of celery
  10. 2 cloves of garlic
  11. 1 yellow squash
  12. 1 zucchini
  13. 2 turnips
  14. 1 small cabbage
  15. 2 pounds of carrots
  16. 2 pounds of potatoes
  17. 1 bag of frozen mixed vegetables
  18. 1 bag of frozen corn
  19. 2 cups of whole wheat penne pasta
  20. cup of cilantro
  21. add salt and pepper


  • Put your water to boil and add your big chuck roast and cook for ~2 hours.  While, it is boiling, add your onions, garlic, celery, tomato paste, tomato sauce, diced tomatoes, rotel tomatoes.  Once your chuck roast is cooked and is tender, take it out, cut the meat into cubes, then put it back into the pot.
  • Then add your processed vegetables: squash, zucchini, turnips and cabbage (I process them in a food processer). 
  • Add sliced carrots and potatoes
  • Add mixed vegetables and corn
  • Add pasta
  • Add cilantro at the end.

Nutrients: Calories: 229, Total Fat: 9 g, Sat. Fat: 3.6 g, Carbs: 18g, Fiber: 7 g, Net carbs: 11g , Sugars: 6 g, Protein: 18g, Sodium: 342 mg, Cholesterol: 44 mg

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Patty Martin

Registered Dietitian Nutritionist

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