Best 10 Grandmas Beef Vegetable Soup Recipes

GRANDMA'S VEGETABLE SOUP

Steps:

• Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.

HOMEMADE VEGETABLE BEEF SOUP

Steps:

• Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
• Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.

GRANDMA'S SLOW COOKER BEEF AND VEGETABLE SOUP

Steps:

• Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours.
• Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
• Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.

GRANDMA'S VEGETABLE SOUP

Steps:

• 1. In a large soup pot, place potatoes, onion, celery, tomatoes, chopped garlic and water or vegetable stock (enough to cover vegetables by 2 inches).
• 2. Add the soup spices to pot. Stir to combine.
• 3. Cover and bring soup to a boil over medium heat, stirring occasionally. Reduce heat to medium-low, cover and continue simmering.
• 4. While this is simmering, prepare ground beef by crumbling it into a large skillet, seasoning it with garlic salt and cumin and cooking until it is no longer pink. Drain off the excess fat and add the beef to the simmering pot. Cover and continue simmering.
• 5. After @ 30-45 minutes, add the mixed vegetables, okra, cabbage and macaroni to the soup pot. Add more vegetable broth if needed so you will have plenty of soup stock.
• 6. Lower the heat and cook until veggies and cabbage are tender and the macaroni is cooked but not mushy, @ 15-20 minutes.

SLOW COOKER GROUND BEEF AND VEGETABLE SOUP

Steps:

• Stir beef broth, ground sirloin, corn, green beans, peas, tomato sauce, carrots, potatoes, onion, celery, garlic, parsley, celery seed, and bay leaves together in a slow cooker.
• Cook on Low for 4 hours. Check for moisture and add broth as needed. Continue cooking another 4 hours. Season with salt and black pepper.

GROUND BEEF VEGETABLE SOUP

Steps:

• Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
• Stir carrots, celery, and onion into the ground beef; cook and stir until vegetables are soft, about 5 minutes. Add potatoes, tomato sauce, crushed whole tomatoes, undrained peas, corn, and green beans to the pot; season with black pepper. Stir mixture until evenly mixed. Add thyme and bay leaf to the pot. Pour 1/4 cup water over the mixture if needed to moisten mixture, replenishing as needed while cooking.
• Bring soup to a simmer, place a cover on the pot, and cook, stirring regularly, until potatoes are tender, about 1 hour.

GRANDMA'S BEEF VEGETABLE SOUP

Steps:

• Cover one blade roast and suet with water.
• Cook until tender.
• Add a few slices of onion and celery for flavor.
• Remove the meat.
• Add all your vegetables in chunks:.
• Cook vegetables until tender.
• Add one large can of whole tomatoes or diced tomatoes.
• Then add the meat back into the soup.
• Cook 8 -10 minutes longer then serve and enjoy.
• Note: If you want the soup to be thicker, you can use 1 can of Tomato Paste.

GRANDMA LILLIAN'S VEGETABLE BEEF SOUP

Steps:

• In a large pot brown beef chunks hot and fast till nicely browned. Season with a bit of salt and pepper if desired. Turn down the heat and add 1/2 cup onion and the garlic. Saute till onion is tender. Add celery, carrots, the rest of the onion, tomato soup and beef broth. Bring to a boil and then simmer 15-20 minutes. Add potatoes and cook on low another 15 minutes. Add the macaroni and simmer till macaroni is done, about 10-15 minutes. Do not boil with the macaroni in it or the pasta will fall apart.
• Serve with a great crusty bread or crackers.

GRANDMA G'S VEGETABLE BEEF SOUP

Steps:

• In large stockpot filled halfway with water, add beef, bouillion, tomato, onions, and garlic.
• Bring to a boil, and boil for one hour.
• Add all other ingredients EXCEPT potatoes, and water up to 2 inches from top of pot.
• (You have to have a pot large enough to cover vegetables with enough water to boil).
• Reduce heat to meduim-low and cover.
• Cook for 4 hours, stirring occasionally to prevent vegetables from sticking to bottom.
• Remove what you will be eating and set stock pot aside to cool.
• Add potatoes to soup you will be eating and another cup of water.
• Cook until potatoes are soft.
• I freeze the remainder in quart bags.
• When I reheat, sometimes I add macaroni noodles instead of potatoes.

GRANDMA'S VEGETABLE BEEF AND BARLEY SOUP

Steps:

• 1. Combine beef shank and water in a large soup pot and boil for 1 hour, skim foam as appropriate.
• 2. Remove beef bones and meat. Discard bones and chop meat into small pieces and return to pot.
• 3. Add next 6 ingredients and simmer for 1 hour
• 4. Rinse barley and soak in warm water for 1 hour
• 5. Add barley, salt and pepper and simmer for 1 hour
• 6. Enjoy over rice, pasta, or with a crusty loaf of French bread!