Save on Pinterest

Mom’s Tomato Vegetable Soup

Total Time

Prep: 15 min. Cook: 3 hours


18 servings (4-1/2 quarts)

I developed this vegetable-based soup from a recipe my mom made when I was a child. Its robust down-home taste brings back wonderful memories of growing up on the farm.


  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • 8 cups water
  • 1 celery rib, halved
  • 1 medium onion, halved
  • 3 medium potatoes, peeled and cut into 1/2-inch cubes
  • 2 cups tomato juice
  • 1 can (15 ounces) mixed vegetables, drained
  • 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1/2 cup chopped onion
  • 2-1/2 teaspoons salt, optional
  • 1 teaspoon pepper
  • 1/2 pound lean ground beef (90% lean)
  • 1 can (15 ounces) cream-style corn


  1. In an 8-qt. soup kettle, place chicken, water, celery and onion. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken falls off the bones.
  2. Strain broth and skim fat; return broth to kettle. Add the next eight ingredients. Debone chicken and cut into chunks; return to kettle. Bring to a boil.
  3. Meanwhile, in a medium skillet, cook beef until no longer pink; drain and add to soup. Reduce heat; cover and simmer for 1 hour. Stir in corn; cook, uncovered, for 30 minutes, stirring occasionally.

Nutrition Facts

1 cup: 178 calories, 6g fat (2g saturated fat), 35mg cholesterol, 241mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 15g protein. Diabetic Exchanges: 1 meat, 1 vegetable, 1/2 starch.

Recommended Video