There is no better time than a brisk winter day to have a bowl of my Maw Maw’s beef and vegetable soup! This recipe is one of my favorite soup recipes my Maw Maw use to make and I believe everyone in my family would agree! Who’d ever think of putting ground beef in their soup? Well, it may sound odd but with the combination of the tomato base, ground beef, and vegetables this soup is delectable!
Looking back over the years I can remember Maw Maw always wanting to feed whoever came through the door. She’d was so good at whipping something together without really even thinking about it. When she made this soup she’d add fresh, canned or frozen vegetables, whatever she had. It wasn’t uncommon for her soup to have different vegetables each time she made it. Whatever she had being zucchini, squash, broccoli, corn, green beans, peas, or carrots she’d add them and it was delightful every time…
I follow in her footsteps so don’t hesitate to add or omit whatever vegetables you’d like. You may be like me and prefer certain vegetables canned verses frozen and vice versa. Whatever you prefer you can use and the results with be the same. Also, I probably don’t prepare it exactly the same as Maw Maw but it is definitely close. Another thing is I recently decided to try fresh carrots which I haven’t used in a very long time due to being in a habit of buying baby carrots; let me just say there is no comparison. Fresh carrots certainly taste richer! I suggest you use fresh carrots if possible but if you choose just throw some bag carrots in whole. Don’t worry… Maw Maw never cut them!
I hope you and your family enjoy this soup recipe as much as my family and I do! Please share your favorite recipes which have been passed down through your family! I’d love to hear what they are!
- 1 1/2 pounds of ground chuck
- 1/2 chopped yellow onion
- 1- 15 oz. can of tomato sauce
- 1- 15 oz. can of diced tomatoes
- 2 tablespoons of tomato paste
- 5 cups of water
- 1 1/2 cups carrots
- 1 can green beans
- 1 cup frozen corn
- 1 zucchini (cut into chunks )
- 1 squash (cut into chunks)
- 2 cups broccoli florets (cut into small pieces)
- 1 teaspoon of salt
- 1 teaspoon of garlic salt
- 1/4 teaspoon pepper
- 1 cup of elbow macaroni
Brown ground beef and chopped onion until cooked through. Add diced tomatoes, tomato sauce, tomato paste, salt and garlic salt; simmer until the sauce starts to get hot. Add water, carrots, green beans and corn. Simmer uncovered on medium heat for 30 minutes. Then add zucchini, squash, and broccoli. Simmer again with the lid on for 10-15 minutes. Now, you will add the elbow macaroni noodles and let simmer for another 15-20 minutes stirring often. I taste test after 15 minutes to see if the noodles are done. Don’t overcook the elbow macaroni; it doesn’t hurt to under cook it a little because they continue to cook after you turn the soup off.
Times may vary depending on how you like your vegetables cooked. I prefer mine firmer so you may need to adjust your boiling time. This is a quick recipe for a soup recipe and shouldn’t take more than an hour/cooking time.