Real Recipes From Real Home Cooks ®

little momma's beefy vegetable soup

★★★★★ 1
a recipe by
Kimberly Biegacki
Canfield, OH

I LOVE my Little Momma's veggie soup! It's subtle in tomato flavor and packed full of beef & veggies. Mom doesn't use a lot of spices so the lightly seasoned broth is just pure comfort food. I could tell she felt a little awkward as I followed her around taking pictures but she was gracious to comply. I was tasting the broth and said it was very smooth and not acidic. I asked if she put sugar in and she got a big smile on her face. I hope to get a few more of her recipes this year.

★★★★★ 1
serves many
prep time 35 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For little momma's beefy vegetable soup

  • 2 1/2 - 3 lb
    ground beef, 80/20
  • 1 md
    onion, diced
  • 2 lb
    mixed vegetables, frozen
  • 2 c
    diced carrots
  • 4 md
    red potatoes, diced small
  • 3 can
    diced tomatoes (14.5 oz.)
  • 1/2 md
    cabbage head, chopped
  • 1 can
    green beans, (15 oz.)
  • 2 can
    tomato sauce, large (28 oz.)
  • 2 can
    tomato sauce, (8 oz.)
  • 1/8 c
    sugar and 2 tbsp
  • 1/2 lb
    elbow macaroni
  • 5-7 c
  • 2 Tbsp
    nature's season (morton's)
  • 2 tsp
  • 2 tsp
  • 1 tsp
    garlic salt
  • salt & pepper to taste

How To Make little momma's beefy vegetable soup

  • 1
    Gather your ingredients
  • 2
    Momma diced up her potatoes very small, rinsed and then placed in a bowl with cold water. She drained before adding them.
  • 3
    Brown up the ground beef and drain if necessary. My Momma didn't drain it which surprised me. She didn't pour excess grease in but just scooped it out of pan. She added her seasoning right to the beef. Her favorite is that Nature's seasonings...I guess she uses it a lot.
  • 4
    She added her sauces and then the ground beef, veggies and that sugar which cuts the acidity of the tomatoes making the broth smooth and tasty. She kept tasting and added more seasoning. Add the sugar a little at a time and taste to your liking. Once you get all your veggies into the pot bring to a boil and cook 1/2 and hour to 45 minutes till all is tender. Then remove lid and lower heat and add your pasta. You'll be ready to serve when pasta is done.
  • 5
    She also had to make a second pot only because my husband can't do corn so she made a smaller pan w/o corn. When it was done, she scooped out his container of soup and then added back to the original pot.
  • 6
    Mom said she tastes and wants this soup more brothy not necessarily thick. The main reason for the is so incredibly good this way. It is light and for those who don't want it overly tomato tasting it is just right. -- Plus it cuts down on sodium intake to use water vs. beef broth.
  • 7
    Here is the Morton's Nature's Season that can be found at most grocery stores and even Walmart and places like that.