My grandma’s recipe is everything that you are looking for in a hearty dinner. It has lots of meat, even more veggies and the broth is so flavorful! If you want to save even more money, skip on the meat. Or maybe consider using whatever leftover meat you have from the week. Whatever you choose, you will end up with a hearty meal that your entire family will love, that’s for sure.
I make this at least once a week for my family and they all love it! Check out what our friends over at All She Cooks had to say about this:
“I love how easily I can pull a meal together with ingredients I have on hand. No need to run to the store for this one… if you don’t have one of the ingredients listed below, don’t be afraid to try something else.”
Yes, I absolutely agree! I have tried so many variations to this soup and they are always just as wonderful as the last!
Ingredients
1 to 1 1/2 lbs ground beef or ground turkey
1 can (10 oz) diced tomatoes and green chilies (or Rotel)
16 oz. package Del Monte frozen mixed vegetables
6-8 potatoes peeled and diced
1 small onion diced
6 beef bouillon cubes
8 cups water
salt and pepper to taste
Instructions
Brown meat on stove top and drain grease. Combine all ingredients, heat over low for about an hour. Add salt and pepper to taste and voila- dinner’s served! Enjoy this low-cost meal, which makes enough to serve a family of four for dinner and leftovers for lunch the next day.
This can also be prepared for the crockpot. Simply brown the beef or turkey and combine all ingredients in crockpot and cook on low for 6-8 hours.
Fresh ingredients can also be used if you have them, and are so delish!
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Quick Tip: Do not be afraid to swap out ingredients. It always turns out well!
Thanks again to All She Cooks for this amazing recipe.
I’ve been making this for years except I use a can of green beans, can of whole kernel corn and some cabbage.
Just made this the other night…well most of it…what I had. I did have a smoked turkey leg 🙂
use frozen sweet corn and frozen cut beans you will get a lot more flavor out of it and add 2 full tsp of parsley leaves yummy
Or Cilantro to spice it up. 🙂
Call mine T J soup, no carbohydrates, definitely cabbage and onion soup pkgs for more flavor. Good diet soup. Meat added if you have to have it.
Then it’s not the same; it’s a different recipe.
I,ve made variations of this over the years using a quart of home canned tomato juice for the base and tossing I. Any leftover verges I have min the fridge. It,s terrific and easy to make
I,ve made variations of this over the years using a quart of homemade tomato juice for the base and tossing in any leftover veges I have in the fridge. It,s terrific and easy to make
It looks like it has navy beans. But I don’t see them listed
She said you could mix it up; don’t be afraid to add/change recipes!!!!
I thought the very same thing and there are black beans.
I thought that too
I thought the same thing navy beans plus celery, fresh carrots etc.
Hobo Soup. One of my favorites, but usually reserved for cooler weather. I need a good recipe for gazpacho .
Gazpacho – All done in a blender, but I like to set aside some
cucumber, tomato, celery, onion, and cilantro — chopped fine — to sprinkle on top as I serve it.
This makes a big batch that you can keep in the fridge for many meals.
— 7/8 ripe tomatoes chopped small,
7 stalks of celery chopped small,
a full, long cucumber or two chopped small,
3/4 large red onion chopped small,
fresh garlic chopped small to taste (I use lots),
1 red pepper chopped small, other colours of peppers if you wish,
1/2 to full cup olive oil (I use lots),
half to full cup of Balsamic vinegar,
many tablespoons of Lea & Perrons,
black pepper and salt to taste,
lemon juice to taste.
I also add about 6 cups Clamato juice
Takes three full blenders to make, then combine everything into a huge bowl
store in fridge in Canning jars or ??
Serve with tortilla chips or home made cheese garlic croutons!
Makes a wonderful Shrimp cocktail —
just put 1/2 cup quality cooked shrimp in bottom of a sunday glass or ?? and fill with Gazpacho
Delish! First had this in San Miguel, Mexico and been making it ever since.
Yummy, thanks for sharing!!
Lovely!
You say to add diced frozen veggies, but the picture you show has baby carrots. You say to add ground beef, but the picture you show has beans instead. Which is right – the recipe or the picture?
The recipe. Feel free to make any changes that you want.
Roni and Beth are right. The picture is obviously not the same recipe. It’s fine to say, “make substitutions” but the picture should match the recipe.
Use your common sense people.. just substitute!!!
Ditto what Kathy said. Good grief, people; do you know how to cook??
Xoxo I get it thank u lol
I make this well very close to this and love it. make a big patch and freeze it. awesome
My family does not like frozen vegetables so I use a can of Veg All large soup vegetables. We like parsnips in the soup too. Great meal on a cold night with honrmade corn muffins.
This is just a basic ground meat & vegetable soup .. nothing special in the ingredients or seasoning. Make it with anything. I save left over vegetables in a container in my freezer for making soup.
But I agree pictures used with a recipe should be according to the recipe. Don’t mislead people. The picture really looks good & different from a normal soup. Thats why I took time to look at the recipe. Was thinking there would be something a little different to try.
Maybe this soup isn’t different for you but it was for me when I made it. As I stated in the recipe, use the veggies that YOU personally want to use.
Sounds great, Jessica. Thanks for sharing.
Exactly Les Corrie – I agree!
Your photo of the soup has beans and celery in it, and how could you leave out ONIONS?
Maybe she doesn’t like onions. I like onions but not everyone likes them.
I also noticed you left out the barley in the ingredients. Whats up with that?
I made this delicious soup.and it was
So yummy I made it with ham and cabbage ..thanks so much for the recipe Jessica
With 6 bouillon cubes I don’t think you would need anymore salt.
what about using barley?
Anything but the kitchen sink, sounds good to me…… 🙂
Instead of bouillon cubes and water, make your own soup broth from any leftover bones. Much healthier than those process bouillon cubes. Less expensive now, and less expensive later in medical bills.
I would definitely use beef broth low sodium instead of the 8 cups of water and 6 beef boullion cubes. If I use cabbage do I par cook it in water first or it will cook fully within the hour
cabbage cooks fairly fast so don’t precook it or it will be mush. Might be anyway if it calls for cooking it for an hour. No, I’d say 30 minutes tops on the cabbage.
lol just look up Kentucky vegetable soup, with ground beef, very simple add whatever you like.
OK FOLKS – READ MY LIPS!! Our friend is just trying to say – this soup is adaptable, this soup is economical, this soup is personal, this soup is whatever you want it to be. If it were a Disney movie it would have it’s own song. Got It? Good!