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This is a delicious simple, easy and delicious soup for vegetables to serve any time of the season. Serve it with saltine crackers and small pieces of sharp cheddar.

Excellent! My husband, who is scared of eating vegetables, ate this quickly! It’s full of flavor and is delicious! He even says he’ll take the soup for a second evening. He doesn’t like leftovers usually. We’ll definitely cook this soup for the fall!

It was more like soup than stew, and I decided to add some beef broth to the water. I cooked it for a large family of 12, but I have none left-overs…too many people really enjoyed it. The dish needs to be spiced up a bit more, so I substituted Mrs. Dash in place of salt.

I can remember my mom making this soup as a child that I would love it back then. Although all her vegetables were picked from the garden the recipe was delicious!

Ingredients :

1 pound of ground beef

1 (46 1 ounce) canned tomato juice

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1 onion chopped

2 carrots, (7-1/2”)s carrots, chopped

2 medium (2-1/4 3” in diameter, raw)s potatoes, cut into dices

1 (14 12 ounce) can corn kernels that are whole

1 (14.5 ounce) can green beans

1 pinch ground ginger

Salt and black pepper ground, if desired.

Instructions :

The ground beef should be shredded into a large pot with a medium flame.

Stir and cook until the mixture is no longer pink. Discard fat and add tomatoes juice.

Add the carrot, onion and potato. Add the whole amount of contents from the corn cans as well as green beans. Add salt, ginger and pepper.

Lower heat until low, and allow to simmer for 1 hour.

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