Grandmas Vegetable Soup Food

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OLD FASHIONED VEGETABLE BEEF SOUP



Old Fashioned Vegetable Beef Soup image

This stovetop or crockpot old fashioned vegetable beef soup would make your grandma proud. Easy to make recipe using stew meat or ground beef, mixed vegetables and potatoes in a tomato-beef broth.

Provided by Angela G.

Categories     Dinner     Lunch

Time 1h10m

Number Of Ingredients 11

2 lbs cubed stew meat (or 2lb pot roast)
1 small onion (diced)
2 tbsp butter
2 cups mixed vegetables ((corn, carrots, green beans and peas))
3 potatoes (diced)
3 1/2 cups beef broth
1 beef bullion cube
14 oz petite diced tomatoes
1 tbsp Worcestershire sauce
2 bay leaves
Salt and pepper to taste

Steps:

  • Heat butter in a dutch oven or large pot over high heat. Add stew meat and sear so that outside edges are brown, turning over as needed to brown all sides of the meat. Add diced onion to saute while searing the beef. Continually stir onions to prevent sticking. Cook for about 3 minutes total.*If finishing in a slow cooker, transfer both onions and beef to your crockpot set on low once fully seared.
  • Add mixed vegetables, cubed potatoes (I leave the skin on like my grandma did for extra vitamins and flavor but you can peel them if you prefer), diced tomatoes, beef broth, beef bullion, Worcestershire sauce, and bay leaves.
  • Bring to a boil then reduce heat to a low boil. Cook for 20 minutes or until potatoes are soft all the way through. Add salt and pepper to taste before serving.*If using a crockpot, cook for 1 hour on high (or 2 hours on low). Check potatoes to be sure they are fully cooked through, then serve.

Nutrition Facts : ServingSize 1 cup, Calories 304 kcal, Carbohydrate 25 g, Protein 31 g, Fat 9 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 78 mg, Sodium 700 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 4 g

GRANDMA'S VEGETABLE SOUP



Grandma's Vegetable Soup image

Mom made this soup when we were at home and it was my favorite. She just made it from whatever was left in the refrigerator at the end of the week. I have tweaked it a little but it is her basic recipe. It is still a favorite around our house.

Provided by Jeanne Benavidez

Categories     Vegetable Soup

Time 1h30m

Number Of Ingredients 21

1 1/2 lb ground beef
1 tsp ground cumin
1/2 tsp garlic salt
3 medium potatoes, peeled and cut into 1-inch cubes
2 medium onions, chopped
1 Tbsp chopped garlic
4 ribs celery, cut into 1/2-inch pieces
2 can(s) (15 oz) diced tomatoes
2 qt water or vegetable broth
16 oz frozen vegetable mix
1 box frozen cut okra
2 c cabbage, chopped
1 c macaroni, uncooked
SOUP SPICES
2 tsp garlic salt
1 Tbsp chili powder
1 Tbsp parsley flakes
1 tsp dried oregano
1 tsp ground black pepper
1 tsp chili powder
1 tsp tony chachere's creole seasoning

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.

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

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 CHICKEN SOUP



Grandma's Chicken Soup image

Whenever you're feeling sick, this will make you feel better! Trust me, you can even freeze it, this way you have it whenever you need it. Serve with egg noodles, if desired.

Provided by Love2c0ok

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

Time 4h20m

Yield 8

Number Of Ingredients 9

1 (5 pound) whole chicken
1 pound carrots, peeled and sliced
1 pound celery, sliced
2 tomatoes, seeded and chopped
1 large onion, chopped
1 bunch fresh dill
1 tablespoon kosher salt
1 tablespoon ground black pepper
10 cups warm water as needed

Steps:

  • Clean chicken and remove some, but not all, fat. Place in a 2-quart soup pot with carrots, celery, tomatoes, and onion. Tie all dill sprigs into a bunch with kitchen string; add to the pot with salt and pepper. Add water until chicken is covered by 2 inches.
  • Cook over medium-low heat until chicken is just about cooked through, about 3 hours. Remove chicken to a platter and allow to cool slightly, 15 to 20 minutes. Cut meat off the bones, place meat back into the pot, and discard the bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.

Nutrition Facts : Calories 630.1 calories, Carbohydrate 11.1 g, Cholesterol 100.6 mg, Fat 53.2 g, Fiber 3.4 g, Protein 26 g, SaturatedFat 14.9 g, Sodium 908.1 mg, Sugar 5.4 g

GRANDMA'S VEGETABLE SOUP



Grandma's Vegetable Soup image

I used to love it when I went to visit my Grandma and Grandpa in Georgia. They made almost everything from scratch. This was one of my favorite dishes. Cooking time is approximate.

Provided by Icancook2

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb ground beef
14 ounces tomatoes
1 potato, cubed
1 small onion, finely chopped
14 ounces stewed tomatoes
1/2 cup rice
1/2 cup macaroni
24 ounces Veg-All

Steps:

  • Brown ground beef.
  • Add all but rice and macaroni, do not drain.
  • let cook until potatoes are medium soft.
  • add rice and cook 10 minutes.
  • add macaroni and let cook until tender.

GRANDMA LILLIAN'S VEGETABLE BEEF SOUP



Grandma Lillian's Vegetable Beef Soup image

I always loved my mother's vegetable beef soup and enjoy making it myself. The only change I've had to make is to use beef shank or stew meat in place of the soup bone that she always used. It still tastes the same!! Mom passed away in 2006. My niece and her husband recently had a baby girl that they named after Mom. I made a pot of this soup to take to them and printed out a copy of the recipe for them. I'm posting it here so as not to lose it and for anyone who would enjoy a hearty, filling soup.

Provided by catsoplenty

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 -1 1/2 lb beef shank or 1 -1 1/2 lb stewing beef, cut into bite-sized pieces
1 cup celery, diced in larger pieces
1 cup onion, coarsely chopped
1 garlic clove, minced
2 -3 tablespoons oil
1 cup carrot, cut into large chunks
2 -3 cups potatoes, cut into large chunks
3 -4 cups beef broth
1 (10 ounce) can tomato soup
1/3 cup elbow macaroni
salt and pepper

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.

Nutrition Facts : Calories 356.1, Fat 16.5, SaturatedFat 5.1, Cholesterol 60.9, Sodium 623.5, Carbohydrate 24.6, Fiber 3, Sugar 6.6, Protein 27.3

GRANDMA'S HOMEMADE CHICKEN SOUP



Grandma's Homemade Chicken Soup image

An easy homemade chicken soup made from scratch. Grandma's chicken soup recipe is easy to make using a whole chicken and vegetables.

Provided by Sandi Gaertner

Categories     Gluten Free Soup Recipes

Time 2h10m

Number Of Ingredients 12

1 whole chicken (raw)
3 cloves garlic (minced)
1 large onion (chopped)
5 carrots (chopped)
3 celery stalks (chopped)
2 teaspoons basil
2 teaspoons thyme
2 teaspoons salt
1 teaspoon ground black pepper
1 quart chicken broth (low sodium)
4 cups water
parsley is optional

Steps:

  • Add a whole raw chicken to a large stock pot.
  • Add all ingredients, cover and simmer on medium low until it boils.
  • Once the soup is boiling, turn down the temperature to low and simmer for 2 hours.
  • Remove the chicken to a pan. Do this carefully so the chicken doesn't fall apart. Cut the chicken meat into pieces and add back to the soup. Garnish with fresh parsley if you like.
  • Serve hot. (My grandmother served it over rice, this is totally optional.)

Nutrition Facts : ServingSize 1 g, Calories 188 kcal, Carbohydrate 5 g, Protein 15 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 57 mg, Sodium 892 mg, Fiber 1 g, Sugar 2 g

GRANDMA'S CHINESE VEGETABLE SOUP



Grandma's Chinese Vegetable Soup image

My grandmother used to make this clear soup to be served during our family-style dinners. It is a soup that can be made in the slow cooker or slowly simmered on the stove top and makes for a very comforting meal when served with rice on a cold day.

Provided by Angela Sing Huey Looi

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 2h

Yield 8

Number Of Ingredients 8

1 pound pork neck bones
10 cups water
2 large potatoes, cut into chunks
2 large tomatoes, quartered
1 onion, quartered
1 large carrot, sliced
1 teaspoon white sugar
salt to taste

Steps:

  • Place pork neck bones into a large pot; cover with water. Bring to a boil and skim scum off the surface with a slotted spoon. Drain.
  • Return bones to the pot. Add 10 cups water, potatoes, tomatoes, onion, and carrot. Bring to a boil. Reduce heat to low and simmer soup until flavors combine, 1 1/2 to 2 hours. Season with sugar and salt.

Nutrition Facts : Calories 209 calories, Carbohydrate 20.6 g, Cholesterol 46 mg, Fat 5.7 g, Fiber 3.1 g, Protein 18.7 g, SaturatedFat 1.9 g, Sodium 421 mg, Sugar 3.4 g

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

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

Another one of my Grandmother's famous soups that she would serve to her customers in her restaurant.

Provided by litldarlin

Categories     Stocks

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 -3 lbs beef roast or 2 -3 lbs pork roast
3 -4 potatoes, peeled and cubed
4 -5 stalks celery, cubed
3 -4 carrots, cut in chunks
1/2 head cabbage, cored & cut in chunks
1 onion, cut in chunks
1 (12 ounce) can whole tomatoes, cut up
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.
  • Then add the meat back into the soup.
  • Cook 10-15 minutes longer or until vegetables are tender.
  • Then serve and enjoy.

Nutrition Facts : Calories 390.5, Fat 22.5, SaturatedFat 9.1, Cholesterol 78.2, Sodium 116.4, Carbohydrate 23.1, Fiber 4.8, Sugar 5.8, Protein 24.2

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

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

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GRANDMAS VEGETABLE SOUP RECIPES
GRANDMA'S VEGETABLE SOUP - FOOD RECIPES. 2021-09-16 · Grandma’s Vegetable Soup. By. Apr - September 16, 2021. 41. 0. Facebook. VK. Twitter. Pinterest. Telegram. This recipe is so easy and so good. My grandma used to make it for us. prep: 20 mins cook: 1 hr total: 1 hr 20 mins Servings: 8 Yield: 8 servings Ingredients. 1 pound ground beef; 1 (46 ounce) can …
From tfrecipes.com


GRANDMA'S HOMEMADE VEGETABLE SOUP RECIPES ALL YOU …
GRANDMA’S BEEF VEGETABLE SOUP RECIPE - FOOD.COM. 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. Total Time 2 hours 15 minutes. Prep Time 15 minutes. …
From stevehacks.com


GRANDMA'S BEST SOUPS - TASTE OF HOME

From tasteofhome.com


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