Grandmas Beef Vegetable Soup Food

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 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'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.

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:

• 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.
• Then add the meat back into the soup.
• Cook 10-15 minutes longer or until vegetables are tender.
• Then serve and enjoy.