Old Fashioned Vegetable Soup, the way grandmother used to make it with lot’s of vegetables, hamburger meat, in a tomato broth that makes this soup remind you of your childhood.
When I was growing up my daddy made the The Best Chili Recipe Ever, and my mother made old fashioned vegetable soup. These dishes made several appearances year fall and winter throughout my childhood. I looked forward to the meals. They were warm and comforting, and perfect crackers dipping meals. -And I LooooVed crackers growing up!
Only thing is y’all, I didn’t eat the vegetables in this soup. Nope, and you know something else, I still don’t. I’ve never been a really big vegetable eater. I have branched out and will include spinach in my smoothies, but you see those green beans, peas, and chunks for carrots up in that picture? Yea, nope, I don’t eat them in this form. So why not just make tomato soup with hamburger meat, you ask? Well, because the vegetables lend a flavor that is distinct in this recipe, and tomato soup with ground beef just won’t cut it. There is no comparison. My whole thing with vegetables come down to texture. I have a huge texture issue and can’t just chomp down on any of these. With that being said, I will eat raw carrots, and super fresh almost raw, quickly steamed green beans. Oh, and I will eat peas in dishes like my One Pan Jerk Chicken and Rice because I can pop them with my fork before putting them in my mouth. Complicated, I am, as Yoda would say. 😉
On to this soup. My family loves it. Zack, having been born and raised up north had never had this soup until my mother made it one night when we were dating. He loved it. It’s delicious, that’s really all there is to it. So if you have a picky eater, like myself, spoon off the tomato broth and serve that up to those picky eaters! They will love it with their crackers. You can just eat vegetables and all!
Old Fashioned Vegetable Soup
- 1 pound ground beef
- 1 large can of stewed tomatoes
- 1 large can tomato sauce
- 1 can peas and carrots
- 1 can green beans
- 2 Idaho potatoes peeled and cut up into 1 inch size chunks
- salt pepper, garlic powder, onion powder
- 1/2 teaspoon hot sauce
- 1/4 teaspoon Worcestershire Sauce
In a large (soup) pot, cook your ground beef over medium to high heat.
While the meat is cooking, pour in the Worcestershire Sauce and season it liberally with salt, pepper, garlic powder, and onion powder. (y'all I don't measure here, use your judgement. you can always add more later)
Drain away all but 1/4th of the grease.
Pour in your hot sauce and tomato sauce, being sure to rinse the can with just enough water to get all the tomato sauce out.
Pour in the stewed tomatoes, and canned vegetables.
Drop in the potatoes.
Stir to combine everything.
Bring to a boil, and reduce to simmer.
Simmer for 30 to 45 minutes or until the potatoes are fork tender. As with all soups, the longer it has to simmer the better.
Serve up in a big bowl with saltine crackers!
I have never made this with frozen or fresh vegetables. The reason for the canned vegetables is the liquid with them. This is what makes this soups main flavors. We buy organic canned tomatoes and vegetables, and I urge you to do the same, if you worried about the preservatives.