Beef Veggie Soup

Pin It Pin It 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

Ingredients:
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

Directions:
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.