This is the easiest soup I’ve ever prepared. With all of my childhood’s memorable flavors. This vegetable soup takes me back to my childhood. We don’t do fancy or gourmet, but our meals are made with love. This traditional soup has become a favorite of mine, especially on cold nights. It’s filling, hearty, and comforting. I usually make a week’s worth and freeze it. I have the pickiest eaters in the house, but they never complain. They enjoy every sip and slurp of this delectable soup. It’s not fussy, it’s quite uncomplicated, and it’s a simple dish that’s great for the whole family.
It’s okay to use frozen vegetables for this recipe. I normally substitute the fresh ones with frozen and it is all the same amazing! This soup is a keeper and must-have. Celebrate family time with Grandma’s Vegetable Soup tonight. Enjoy!
1 pound ground beef
1 (46 ounces) can tomato juice
1 onion, chopped
2 carrot, (7-1/2″)s carrots, chopped
2 medium (2-1/4″ to 3″ dia, raw)s potatoes, diced
1 (14 ounces) can whole kernel corn
1 (14.5 ounces) can green beans
1 pinch ground ginger
salt and ground black pepper to taste
How to make Grandma’s Vegetable Soup
Step 1: In a large saucepan, cook the ground beef over medium heat. Crumble and stir until no longer pink.
Step 2: Drain excess grease before adding in the tomato juice.
Step 3: Saute the onion, carrot, and potato.
Step 4: Add in the cans of corn and green beans.
Step 5: To taste, season with ginger, salt, and pepper.
Step 6: Adjust the heat to low and continue to simmer for about an hour.
Per Serving: 240 calories; protein 14.2g 28% DV; carbohydrates 32.2g 10% DV; fat 7.4g 11% DV; cholesterol 34.5mg 12% DV; sodium 763.7mg 31% DV
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