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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mom's Vegetable Beef Soup Recipe

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This recipe for Mom's Vegetable Beef Soup is from From Our House to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp vegetable oil
1 Cup chopped onion
1 lb 93% lean ground beef
1 tsp dried basil – I use a heaping teaspoonful
½ tsp black pepper
1 tsp bottled minced garlic
2 tsp Worcestershire sauce
4 Cups water
1 beef bouillon cube or 2 tsp beef soup base
1 Chicken bouillon cube or 2 tsp chicken soup base
1 bay leaf
3 cans diced tomatoes
2 Cups frozen/fresh vegetables or more (I use a bag each of cut green beans & okra plus fresh carrots. Use all the veggies you family likes)
1/3 Cup pearl barley
½ to ¾ Cup Spicy V8
Directions:
Directions:
1. Heat oil over medium heat in 4 ½ qt Dutch oven or soup pot.
2. Add onion, cook 1 min or so
3. Add ground beef and cook until almost brown (about 3 min.)
4. While beef browns add basil, pepper, garlic and Worcestershire sauce.
5. As soon as beef is nearly browned add water, bouillon/soup base, bay leaf, tomatoes w/ juice, & V8
6. Cover pot and bring to a boil.
7. Stir in Barley, reduce heat & cook 45 min.
8. Stir in vegetables, cook 10 -15 min.
Personal Notes:
Personal Notes:
This recipe was in the Kansas City Star, January 2004. I make it often and it is always a hit.

 

 

 

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