Grandma’s Vegetable Soup

This is one of our favorites, especially during winter months when we’re craving something hot and filling to warm us up.

 

Grandma’s Vegetable Soup

Cook roast. (Any kind of roast will do. We prefer Shoulder Roast if we are cooking it in the slow cooker. We usually pop ours into our Nesco roaster to give it a yummy “roasted” flavor.) Save broth. Shred beef to be added later.

1 large bottle tomato juice

1 large bottle water (I use the tomato juice bottle)

1 can kidney beans

1 can corn

1 can green peas

1 can butter beans

1 onion, diced

2-3 potatoes, cubed

2-3 carrots, sliced

3 stalks celery, sliced

1/2 large head of cabbage***

2-3 tsp Better Than Bouillon, vegetable base

Combine all ingredients in large pot, including shredded beef and  broth. Season with salt and pepper to taste.  Bring to a boil, reduce to simmer. Cook until fresh veggies are done.

We often do a vegetarian version on this soup. Simply leave out the beef and its broth.  It is still amazing!

I know people can have very strong opinions about cabbage. Or, conversely, they are ambivalent and leave it out, thinking it won’t be missed.  I will tell you, the cabbage is the absolute SUPERstar of this soup.  Don’t leave it out!  You will be disappointed.

You could substitute almost any canned vegetables for the ones listed, but we’ve always stuck with this combination and really like it.

The Better Than Bouillon stock bases are our favorites. We use the vegetable one, almost exclusively.  It is so much tastier than the little cubes in the foil wrappers. 😉

I hope you enjoy this favorite soup of ours.  My husband grew up eating it and I was so thrilled when his Grandma shared the recipe with me.

Let me know if you try it! I’d love to hear from you.