Best 4 Grandmas Beef Vegetable Soup Recipes

When the weather turns cold, there's nothing quite like a bowl of grandma's beef vegetable soup to warm you up and make you feel better. This classic comfort food is packed with flavor and nutrients, and it's surprisingly easy to make. With a few simple ingredients and a little time, you can have a delicious and hearty soup that the whole family will enjoy.

Here are our top 4 tried and tested recipes!

GRANDMA G'S VEGETABLE BEEF SOUP

Grandma G's Vegetable Beef Soup image

Leave off the beef and you have a great vegetable soup! The vegetables I use are either fresh or I froze them during the harvest months. You will need a large stock pot (about 20 quart); if you don't have one large enough halve the recipe. I only make this soup once a year now. What I usually do is set aside the amount we will eat in a 2-quart sauce pan and add more water and the potatoes. I let the stock pot of soup cool and freeze the remainder in quart bags. It's great served with sandwiches, cornbread or crackers. I know all these vegetables may not be located around the world, but they are plentiful here in Southeast America in the summertime, at the markets. Some are available in frozen foods at large supermarkets. Finished amounts are an estimate.

Provided by GrandmaG

Categories Clear Soup

Time 6h30m

Yield 4 Gallons

Number Of Ingredients 21

Ingredients

2 lbs stewing beef
2 beef bouillon cubes
1 quart canned tomatoes or 2 (15 ounce) cans tomatoes
1 yellow onion, chopped
1 clove garlic, minced
1 pint tomato sauce or 1 (5 ounce) can tomato sauce
1 (15 ounce) can whole kernel corn, drained
2 cups zipper peas
2 cups white acre peas, with snaps
2 cups crowder peas
2 cups field peas, with snaps
2 cups butter peas
2 cups butter beans
2 cups string beans
2 cups chopped carrots
2 cups okra, sliced (don't worry okra will cook away)
2 cups chopped fresh spinach
2 cups potatoes, large chunks (if not freezing and serving this soup for a crowd, increase potatoes to 5 pounds)
2 (12 ounce) cans V8 vegetable juice
salt and pepper
water

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.

Nutrition Facts : Calories 1055.8, Fat 14.3, SaturatedFat 5.3, Cholesterol 145.4, Sodium 2762.3, Carbohydrate 154.3, Fiber 32.7, Sugar 37.2, Protein 91

GRANDMA'S BEEF VEGETABLE SOUP

Grandma's Beef Vegetable Soup image

This is one of my grandmother's recipes. Grandma use to put whatever she had in her kitchen into this soup. A big pot of homemade soup was always the favorite dish in my grandmas house. Back then with 9 kids it was always soups and stews.

Provided by litldarlin

Categories One Dish Meal

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 (2 -3 lb) beef roast or 1 (2 -3 lb) pork roast
3 -4 potatoes, peeled and cubed
4 -5 stalks celery, cubed
3 -4 carrots, cut in chunks
1/2 head cabbage, cored and cut in chunks
1 onion, cut in chunks
1 (28 ounce) can of either whole tomatoes or 1 (28 ounce) can diced tomatoes
salt & pepper

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'S VEGETABLE SOUP

Grandma's Vegetable Soup image

This recipe is so easy and so good. My grandma used to make it for us.

Provided by BRANDY3

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 (46 ounce) can tomato juice
1 onion, chopped
2 carrots, chopped
2 potatoes, diced
1 (14 ounce) can whole kernel corn
1 (14.5 ounce) can green beans
1 pinch ground ginger
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 240.1 calories, Carbohydrate 32.2 g, Cholesterol 34.5 mg, Fat 7.4 g, Fiber 4.9 g, Protein 14.2 g, SaturatedFat 2.8 g, Sodium 763.7 mg, Sugar 10.1 g

GRANDMA'S SLOW COOKER BEEF AND VEGETABLE SOUP

Grandma's Slow Cooker Beef and Vegetable Soup image

My grandma made this soup. She said it was something they made way back when, out of whatever they had available in their garden and shelves. It is a large dish (they were a family of 10), so have a big pot or slow cooker! I have halved it and honed it a little since most of us use a grocery now and don't have 8 kids.

Provided by Amanda Combs

Categories Vegetable Soup

Time 6h15m

Yield 6

Number Of Ingredients 14

Ingredients

1 (32 fluid ounce) container beef broth, or more if needed
3 carrots, cut into bite-size pieces
1 large stalk celery, cut into bite-size pieces
1 ½ tablespoons chopped fresh parsley
½ teaspoon celery seed
2 bay leaves
1 pound lean ground beef
1 onion, chopped
1 clove garlic, minced, or to taste
1 (14.5 ounce) can stewed tomatoes
2 potatoes, peeled and cut into bite-size pieces
1 (15.25 ounce) can whole kernel corn, drained
1 (15 ounce) can green beans, drained
1 (15 ounce) can peas, drained

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.

Nutrition Facts : Calories 362.3 calories, Carbohydrate 45.6 g, Cholesterol 49.6 mg, Fat 10.8 g, Fiber 8.5 g, Protein 23.7 g, SaturatedFat 4 g, Sodium 1182 mg, Sugar 10.8 g

Tips:

Use fresh, seasonal vegetables. This will give your soup the best flavor and nutrients.
Don't be afraid to experiment with different vegetables. There are many different types of vegetables that can be used in beef vegetable soup, so feel free to mix and match to find your favorite combination.
Use a good quality beef broth. This will make a big difference in the flavor of your soup.
Season your soup to taste. Add salt, pepper, and other seasonings to taste until you get the flavor you desire.
Let your soup simmer for a long time. This will help to develop the flavors and make the soup more hearty.
Serve your soup with a side of bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Beef vegetable soup is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste. With a few simple ingredients, you can create a delicious and nutritious soup that the whole family will enjoy. So next time you are looking for a hearty and satisfying meal, give beef vegetable soup a try.