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A hearty vegetable beef soup that simmers for a couple of hours, warming the house and soul.
Difficulty: Easy
Servings: 10 qt
Ingredients
* 2-3 pounds of hamburger
* 1 large onion
* 2 cans of green beans (drained)
* 2 cans corn (not drained)
* 2 cans peas (not drained)
* 1 can carrots (drained)
* 1 can stewed tomatoes
* 2-3 stalks of celery, chopped
* 2 cans of beef broth or 1 box
* 1 large can of tomato juice
* 5-6 potatoes, cubed raw
* small head of cabbage, chopped quarter size
* tsp. garlic powder
* tsp. onion powder
* tsp salt
* 1/2 tsp pepper
Directions
In a 15 qt. stock pot, brown the hamburger and the onion. Don’t drain. Add celery, potatoes and 4 cups of water. Cook for 20 minutes and then add all of the ingredients EXCEPT the cabbage. Bring to a boil. Add the cabbage. It will float on the top until it cooks down. If you use a big pot like mine, it will fit nicely. If you use a smaller one, keep adding the cabbage til its all in there! Now turn down the heat and simmer for an hour or two. Stir occasionally. Now devour it!
Categories: Other Soups & Stews, Soups & Stews
Submitted by: birdi on October 17, 2012
Pete says:
Made this before the power outage and it certainly helped us through that! After we stuffed ourselves with the freshly made soup, I pressure canned 7 quarts and put another quart in the fridg. (That’s the one we ate after the lights went out.)
Birdi – am guessing that what you actually use are you own quarts of home canned veggies for this soup? “2 cans” would more or less equal a quart, right?
When making this, we only had one can of corn, so I subbed in some dehydrated corn. No cans of peas, so used frozen for that, and probably the head of cabbage was a bit too large. And used fresh carrots instead of canned. Oh, and did throw in one parsnip just because it was there! Still turned out great!
Thank you, Birdi! Great addition to our pantry and stash of recipes to make over and over again.
On November 4, 2012 at 3:52 pm
grammieearth says:
MMMM Yummy! My first time making soup with hamburger. I halved the recipe with variations. I used some canned veggies, added fresh zucchini, carrots, cauliflower, Clamato instead of tomato juice. I sort of cleaned out the fridge and used what I had and it was sooo delicious. I will follow the basic recipe again and again! Someday I might even make it as it’s written!
On November 9, 2012 at 5:45 pm
Pete says:
Have used several of the canned quarts now and am very pleased with the results. Next time I make this soup for canning, will try not cooking it quite as long before canning, though.
Now, for a pleasant accident with this soup! Had some stale baguettes sitting here that needed to be used. Placed some baguette pieces in the serving bowls then ladled the hot soup on top. Let the bread soak up some of the soup liquid before serving and it was wonderful! A Babybel gouda on the side, and it was a hearty meal.
On April 16, 2013 at 7:47 pm