Soups & Stews
Southern
Yield: 8-10
Author: Tammy Nichols
Vegetable Beef Soup - Master Cookbook Recipe # 636

Vegetable Beef Soup - Master Cookbook Recipe # 636

This Vegetable Beef Soup is a hearty, "everything-but-the-kitchen-sink" kind of meal that is as comforting as it is nutritious. Packed with lean ground chuck and a variety of colorful vegetables, this soup is perfect for using up what you have on hand. The addition of V8 juice and beef bouillon creates a rich, savory base that ties all the garden flavors together.

This is recipe #636 in Tammy’s Master Cookbook.

Prep time: 20 minCook time: 1 hr Total time: 1 hr 20 min
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Ingredients

  • 1 1/2 lb Ground chuck, browned and drained
  • 4 medium Russet potatoes, peeled, quartered, and cut
  • 2 large Carrots, peeled and cut into rounds
  • 1 medium Onion, chopped
  • 2 cups V8 or mixed vegetable juice
  • 2 cups Water
  • 14.5 oz can Plain diced tomatoes
  • 1 1/2 cups Frozen speckled butter beans
  • 1 1/2 cups Frozen butter peas
  • 1 1/2 cups Frozen shoepeg corn (do not use canned or sweet corn)
  • 1 cup Green peas (or one 14.5 oz can)
  • 2 tsp Beef bouillon granules
  • 1 Tbsp Mrs. Dash Original Blend
  • To taste Salt and black pepper
  • Optional: Chopped fresh cabbage, green beans, or other favorite veggies

Instructions

  1. Prep the Beef: In a large skillet or directly in your stockpot, brown the ground chuck until fully cooked. Drain off any excess grease.
  2. Combine: Add the cooked beef, potatoes, carrots, onion, vegetable juice, water, and diced tomatoes to a large stockpot.
  3. Add Vegetables & Spices: Stir in the butter beans, butter peas, shoepeg corn, green peas, and any other optional vegetables you've chosen. Add the beef bouillon and Mrs. Dash.
  4. Simmer: Bring the mixture to a gentle boil, then reduce the heat to the lowest setting. Cover and simmer for at least 1 hour. This slow cook time allows the potatoes to soften and the flavors to fully meld.
  5. Serve: Season with salt and pepper to taste before serving in large bowls.

Notes

Tammy’s Tips

The beauty of this soup is its flexibility,feel free to toss in some chopped cabbage or green beans if you have them! The key to the flavor is using frozen shoepeg corn rather than canned; it has a crispness and sweetness that really stands out.