This is a satisfying, very easy, and delicious vegetable soup to serve anytime of the year. Serve with saltine crackers and chunks of sharp cheese.
Very good! My husband who is afraid of vegetables ate this up fast! It’s very filling and has wonderful flavors! He says he’ll even eat the soup a second night. He doesn’t do leftovers, normally. We will definitely make this fall soup again!
This was more a stew than soup so I added some beef broth with the water. I made it for a family of 12 but have no left-overs…too many people really liked it. It needs more seasoning so I used Mrs. Dash instead of salt.
I remember my mother making this very same soup when I was a kid and I loved it then. Though all of her veggies were canned from the garden this recipe is delicious!
1 pound ground beef
1 (46 ounce) can tomato juice
1 onion, chopped
2 carrot, (7-1/2″)s carrots, chopped
2 medium (2-1/4″ to 3″ dia, raw)s potatoes, diced
1 (14 ounce) can whole kernel corn
1 (14.5 ounce) can green beans
1 pinch ground ginger
salt and ground black pepper to taste
Crumble the ground beef into a large saucepan over medium heat.
Cook and stir until no longer pink. Drain off grease and pour in the tomato juice.
Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper.
Reduce heat to low and let simmer 1 hour.