GRANDMA G'S VEGETABLE BEEF SOUP

Grandma G's Vegetable Beef Soup image

Leave off the beef and you have a great vegetable soup! The vegetables I use are either fresh or I froze them during the harvest months. You will need a large stock pot (about 20 quart); if you don't have one large enough halve the recipe. I only make this soup once a year now. What I usually do is set aside the amount we will eat in a 2-quart sauce pan and add more water and the potatoes. I let the stock pot of soup cool and freeze the remainder in quart bags. It's great served with sandwiches, cornbread or crackers. I know all these vegetables may not be located around the world, but they are plentiful here in Southeast America in the summertime, at the markets. Some are available in frozen foods at large supermarkets. Finished amounts are an estimate.

Provided by GrandmaG

Categories Clear Soup

Time 6h30m

Yield 4 Gallons

Number Of Ingredients 21

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Ingredients

2 lbs stewing beef
2 beef bouillon cubes
1 quart canned tomatoes or 2 (15 ounce) cans tomatoes
1 yellow onion, chopped
1 clove garlic, minced
1 pint tomato sauce or 1 (5 ounce) can tomato sauce
1 (15 ounce) can whole kernel corn, drained
2 cups zipper peas
2 cups white acre peas, with snaps
2 cups crowder peas
2 cups field peas, with snaps
2 cups butter peas
2 cups butter beans
2 cups string beans
2 cups chopped carrots
2 cups okra, sliced (don't worry okra will cook away)
2 cups chopped fresh spinach
2 cups potatoes, large chunks (if not freezing and serving this soup for a crowd, increase potatoes to 5 pounds)
2 (12 ounce) cans V8 vegetable juice
salt and pepper
water

Steps:

In large stockpot filled halfway with water, add beef, bouillion, tomato, onions, and garlic.
Bring to a boil, and boil for one hour.
Add all other ingredients EXCEPT potatoes, and water up to 2 inches from top of pot.
(You have to have a pot large enough to cover vegetables with enough water to boil).
Reduce heat to meduim-low and cover.
Cook for 4 hours, stirring occasionally to prevent vegetables from sticking to bottom.
Remove what you will be eating and set stock pot aside to cool.
Add potatoes to soup you will be eating and another cup of water.
Cook until potatoes are soft.
I freeze the remainder in quart bags.
When I reheat, sometimes I add macaroni noodles instead of potatoes.

Nutrition Facts : Calories 1055.8, Fat 14.3, SaturatedFat 5.3, Cholesterol 145.4, Sodium 2762.3, Carbohydrate 154.3, Fiber 32.7, Sugar 37.2, Protein 91