Friday, October 19, 2012

Beef Veggie Soup

Yesterday started out as a beautiful day, but soon it turned into a cold and rainy afternoon that stretched into late evening. The change in the weather had me thinking about my Granny. When I think of Granny I think of all her comfort foods. On about any cold day you can go to Grannies and find a pot of her vegetable soup brewing. So in honor of my Granny I made some soup.

Beef Veggie Soup
Makes approx. 10 quarts

2 pounds of ground beef
1 large onion, chopped
3 carrots, sliced
2-3 stalks of celery, chopped
5 to 6 medium potatoes, cubed raw
2 cans of green beans (drained)
12 oz bag of frozen corn
12 oz bag of frozen peas
1 (15 oz) can stewed tomatoes
1 (8 oz) can of tomato paste (optional)
2 cans of beef broth or 1 box
2 quarts or 1 large can of tomato juice
5 cups of water
small head of cabbage, chopped quarter size
tsp garlic powder
tsp onion powder
tsp salt
tsp paprika
tsp italian seasoning
1/2 tsp pepper
2 bay leaves

In at least a 15 qt. stock pot, brown the hamburger and the onion. Don't drain. Add celery, carrots, potatoes and 4 cups of water. Cook for 20 minutes and then add all of the ingredients EXCEPT the cabbage. Bring to a boil. Add the cabbage. It will float on top until it cooks down. If you use a big pot it will fit nicely, however if you use a smaller pan you will need to add the cabbage a little at a time till its all in there. Turn down the heat and simmer for an hour or two. Stir occasionally. Serve with a wedge of cornbread and a pat of butter. Enjoy!

~ Farm Girl

Pictured with the soup is my homemade cornbread. I will be sharing that recipe as well.Pin It


  1. I want a canning recipe for this too please!! :-)

    1. I posted a beef vegetable recipe yesterday. You can certainly use this recipe just follow the canning instructions of the other one. Don't cook to done, just bring to a boil as the other recipe states and ladle into hot jars. You will process the same amount of time.

  2. Piperparadise I was just thinking that myself. I need to get this canned up. I'll get that posted sometime Sunday. I'll be away most of today.

  3. Wow! Thanks for this wonderful recipe! I just made it today and it is delicious!

    1. Glad you enjoyed it! I need to can some more of it. I'm currently out. Hopefully on my next day off.

    2. I don't have a pressure canner yet, but am almost brave enough to try! I want to be able to can things like this wonderful soup since I have very limited freezer space.

    3. You can cut the recipe in half and freeze it. It's a very good soup I hear were going to have some snow days this coming week. You know what I will be doing.

    4. This is simmering right now & smells wonderful! To me, a good broth is what really makes a soup & this tastes so good. Only thing I would do different next time is drain the meat. I'm sure it helps add some flavor but I just don't like the idea of the grease in it. I'm going to let it cool & skim that part off. I'm just funny that way - I'm the person who dabs the grease off pizza as my friends look at me like I'm crazy. :) But this soup is good & I'm going to make s big pot for my elderly neighbor. Thanks for the recipe!

  4. I've made this a few times now & everyone I share it with...loves it! Soo good!