Gramma's Vegetable Soup

Rhonda Sine

By
@Kervee

Some recipes you can't just make a small batch of, and old-fashioned vegetable soup is one of them. You could portion it out and freeze some of it, but why do that when it gets better and better each time you reheat it!


Featured Pinch Tips Video

Rating:

Serves:

a TON

Prep:

1 Hr

Cook:

3 Hr

Method:

Stove Top

Ingredients

a very large stockpot
1/2 c
vegetable oil
2 lb
beef chuck roast
salt and pepper
garlic powder
onion powder
4 c
water, approximately
6
beef bouillon, cubes, to start, may need more later
2 c
onion, diced
2
ribs of celery, with leaves if possible, diced
1 lb
cabbage, chopped
1 can(s)
(48 oz) regular v8 juice
2 c
potatoes, diced
1
large carrot, diced (or 1 can)
1 can(s)
cut green beans
1 can(s)
baby green lima beans
1 can(s)
peas
1 can(s)
petite diced tomatoes (or regular diced and crush with fingers before adding)
1 can(s)
beans, any variety (i prefer pinto or navy)
1 can(s)
whole kernel corn
1 c
elbow macaroni, cooked, drained and rinsed
* additional beef broth, vegetable oil and 1 can of tomato sauce

Directions Step-By-Step

1
I do this the same way every time, in the order listed. Any other way and some veggies will overcook too much:
In a large stock pot, heat oil over medium heat. Season roast with S & P, garlic & onion powders. Brown on both sides. Add enough water to just barely cover meat, probably about 4 cups. Add beef cubes, 1 per cup of water plus 2 more. Yes this seems strong but it will season the meat and won't be strong later. Bring to a boil, COVER and simmer on medium low til meat is getting ready to fall apart, probably at least an hour. Remove meat to a plate to cool. To broth, add onions, celery, cabbage and V8. Bring back to a boil, cover again and let simmer til cabbage is almost tender, probably about 45 minutes. Then add potatoes, carrots, green beans, lima beans, peas, beans and tomatoes, all with juices from the cans. Bring back to a boil, cover again and simmer about 15 minutes. While that is cooking, in a small saucepan cook your macaroni and rinse under cool water. Pinch up the meat on the plate into bite sized pieces. Check seasoning in the soup, you will probably need about 1 t. salt (at least) and 1/2 t. pepper. At this point it is probably getting thick, so make another few cups of beef broth (1c/1cube). Add in can of corn, with juice, meat, and drained macaroni,(these 3 always last so they don't overcook) stirring well. If it's thick, add in some broth and a few tablespoons of vegetable oil, again stirring well. Turn off heat and let rest for a few minutes. Stir well before serving. It should be orangish in color and have tiny little oil beads floating on top that makes it look sparkley. The next day to reheat leftovers, add in a couple more cups of broth as the veggies tend to soak up broth overnight in the fridge. A little more oil, a small can of tomato sauce, salt and pepper probably wouldn't hurt either.

About this Recipe

Course/Dish: Beef, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American