Irma D’s Vegetable Soup

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For Mother’s Day, I requested that readers send favorite recipes passed down from their mothers and grandmothers. This recipe was passed down lovingly from Irma D Bruce to her daughter Mimi Bruce. Thanks Mimi for sharing the love from your mom, Irma D Bruce!

This soup was standard fare in the Bruce home before big holidays or a Saturday school/kids events, and when anyone in the house had been sick. I prepared this soup for my children when they were young on Halloween evening  when I had to get something in the kids before they went out to trick or treat.  I still cook a pot and have it ready also for Thanksgiving morning as various family members arrive for a light lunch.


8 ounces cubed soup/stew beef
Half head cabbage, chopped
2 medium onions, chopped
3 carrots, sliced
2 potatoes, chopped into 1/2 inch cubes
1 sweet potato, cut as above
1 purple turnip
1 large can cubed tomatoes (include juice)
2 tablespoon salt (more to taste)
1/2 plus teaspoons cumin
1/2  plus teaspoons cinnamon
Pepper to taste
Optional: fresh green beans 2-3 ounces and/or corn kernels cut off 1-2 cob..


Brown meat after dusting with flour in 2 tablespoons vegetable oil in bottom of soup pot. As meat browns, add onions, cabbage, carrots, potatoes and turnip, stirring constantly. Add 8 cups of water, can of tomatoes, remaining ingredients plus spices. Bring to a boil, then simmer for 40 minutes.  Let cool for flavors to meld.
Serve with a good French bread and cheese.





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