Grandma G's Vegetable Beef Soup

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“Leave off the beef and you have a great vegetable soup! The vegetables I use are either fresh or I froze them during the harvest months. You will need a large stock pot (about 20 quart); if you don't have one large enough halve the recipe. I only make this soup once a year now. What I usually do is set aside the amount we will eat in a 2-quart sauce pan and add more water and the potatoes. I let the stock pot of soup cool and freeze the remainder in quart bags. It's great served with sandwiches, cornbread or crackers. I know all these vegetables may not be located around the world, but they are plentiful here in Southeast America in the summertime, at the markets. Some are available in frozen foods at large supermarkets. Finished amounts are an estimate.”
6hrs 30mins
4 Gallons

Ingredients Nutrition


  1. In large stockpot filled halfway with water, add beef, bouillion, tomato, onions, and garlic.
  2. Bring to a boil, and boil for one hour.
  3. Add all other ingredients EXCEPT potatoes, and water up to 2 inches from top of pot.
  4. (You have to have a pot large enough to cover vegetables with enough water to boil).
  5. Reduce heat to meduim-low and cover.
  6. Cook for 4 hours, stirring occasionally to prevent vegetables from sticking to bottom.
  7. Remove what you will be eating and set stock pot aside to cool.
  8. Add potatoes to soup you will be eating and another cup of water.
  9. Cook until potatoes are soft.
  10. I freeze the remainder in quart bags.
  11. When I reheat, sometimes I add macaroni noodles instead of potatoes.

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