Grannys Homemade Vegetable Beef Soup With Hot Water Cornbread Food

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GRANDMA'S CANNED CORNED BEEF AND CABBAGE SOUP



Grandma's Canned Corned Beef and Cabbage Soup image

And easy and tasty soup using canned corned beef, cabbage, corn, tomatoes, and potatoes. Very flexible and forgiving recipe. This soup tastes better each time it is reheated.

Provided by Apple Dumpling

Categories     Corned Beef and Cabbage

Time 1h10m

Yield 8

Number Of Ingredients 11

1 tablespoon oil
1 large onion, chopped
6 large potatoes, peeled and cubed
1 small head cabbage, chopped
salt to taste
6 cups water, or as needed
1 (32 ounce) can diced tomatoes
2 (12 ounce) cans corned beef
1 (15 ounce) can cream-style corn
1 (15 ounce) can whole kernel corn, drained
ground black pepper to taste

Steps:

  • Heat oil in a large pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • Add potatoes, cabbage, salt, and pepper. Add water to cover and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 20 minutes.
  • Add diced tomatoes, corned beef, cream-style and kernel corns, and pepper. Cook until heated through, about 15 minutes.

Nutrition Facts : Calories 577.3 calories, Carbohydrate 79.8 g, Cholesterol 72.2 mg, Fat 15.3 g, Fiber 11.3 g, Protein 33.1 g, SaturatedFat 5.7 g, Sodium 1390 mg, Sugar 12.2 g

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 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

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 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.

GRANNY'S OLD FASHIONED VEGETABLE SOUP



Granny's Old Fashioned Vegetable Soup image

This is a recipe that has been pass down for years. Now I'm am passing on to Zaar now. I hope that you love this recipe, because I do. I can remember helping make it when I was little.

Provided by Gods Child

Categories     Stocks

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 lb beef, with bone
4 cups water
1 medium onion, chopped
1 cup sliced carrot
1 cup cut up celery & leaves
1 (8 ounce) can tomatoes
3 sprigs fresh parsley, cut fine
1/2 bay leaf, crumbled
3 peppercorns
1/4 teaspoon marjoram
1 tablespoon salt
1/4 teaspoon thyme

Steps:

  • Cut meat off soup bone; cut in small chunks.
  • Brown in 1 or 2 tablespoons hot fat in large kettle.
  • Add water and bone; simmer, cover for 1 1/2 to 2 hours.
  • Remove bone and skin fat from top of soup. Add vegetables and seasonings and cook an additional 20 to 30 minutes or until vegetables are tender.

Nutrition Facts : Calories 536, Fat 53.8, SaturatedFat 22.3, Cholesterol 74.9, Sodium 1218.3, Carbohydrate 5.8, Fiber 1.7, Sugar 3.1, Protein 7.1

GRANNY'S HOMEMADE SOUP



Granny's Homemade Soup image

My Granny sure was a "Good Cooker"! We all loved her food especially certain things like her soup. We all try to make ours taste "just like Grannys". When we make it we are sure to call everyone and brag. I normally boil a whole chicken and use most of it for the soup and a little for something else. Granny never drained the cans of veggies, but I never lose as much water as she did, maybe because I put a cover on the boiling chicken.

Provided by Chef Mommie

Categories     Chicken Breast

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 9

3 chicken breast halves, with skin and bones
1 (28 ounce) can whole tomatoes
1 piece celery (washed and sliced)
2 carrots (washed and sliced)
1 medium sized onion (diced)
1 (16 ounce) can tomato sauce (or 1 can tomato soup)
1 (15 ounce) can butter beans (drained)
1 (15 ounce) can whole corn (drained)
3 -4 potatoes (peeled and cut in small blocks)

Steps:

  • Wash chicken.
  • Put in large pot and cover above chicken with hot water about 1 inch.
  • Open tomatoes and drain juice into pot.
  • Crush tomatoes with hands and add to pot.
  • Wash celery and carrots, then slice and add to pot.
  • Bring to a boil and then cover and lower temp to a low boil and cook 1 hour.
  • Watch to make sure liquid doesn't boil out. If it gets low add a little more water.
  • Remove chicken, set aside and let cool.
  • Add potatoes and cook 30 more minutes.
  • After potatoes are done, take 3 or 4 chunks and smash them on the side of the pan. This will help to thicken the soup.
  • Add onion, tomato SOUP (or sauce), corn and butter beans and cook about 10 minutes.
  • Pull the chicken off the bone and add to pot.
  • Salt and Pepper to taste now or in your own bowl. I personally think salt is a must in this soup.
  • Stir and serve.
  • Delicious!

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