Prep 20 mins
Cook 3 hrs
This soup is very comforting as well as tasty and full of vegetables. Great for those cold winter days or those suffering from or recovering from a cold. It's also good just any ol' time! It freezes reasonably well, though the potatoes get an odd texture to me after doing so. This recipe makes plenty soup, so don't be stingy! Get a second bowl, or give some to a close friend or family member to try, or try freezing some if you like!
- 6 cups water
- 2 beef bouillon cubes, mixed into
- 2 cups water
- 1 (28 ounce) can diced tomatoes, undrained
- 2 (15 ounce) cans tomato sauce
- 1 (6 ounce) can tomato paste
- 2 -3 lbs ground chuck or 2 -3 lbs other ground beef, browned drained and crumbled
- 1 (15 ounce) can cut green beans, drained
- 1 (15 ounce) can baby lima beans, drained
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can sweet peas, drained
- 5 medium carrots, sliced 1/4 inch thick
- 2 large onions, chopped
- 2 -3 baking potatoes, cut into 2 inch cubes
- 2 -4 ounces dry spaghetti noodles
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon dried parsley flakes
- 1 tablespoon salt, to taste
- 1⁄2 teaspoon black pepper, to taste
- Bring 6 cups water to boil.
- Add sliced carrots, boil over medium heat until carrots can be penetrated with fork.
- Add tomato sauce, tomato paste, diced tomatoes, green beans, sweet peas, baby lima beans, corn, onions, potatoes and ground beef and boullion water.
- Add onion powder, garlic powder, parsley flakes and black pepper.
- Mix all together well.
- Simmer on medium-low heat for 2 hours.
- Break spaghetti noodles in half and add to soup.
- Mix in well, noodles will absorb soup juices, so you may need to add a little water as the noodles cook to compensate.
- Continue simmering over medium-low heat until noodles are tender, or ready to serve.
- Serve with saltine or butter crackers, and a green salad if you desire.
Make soup to take for lunches and was looking for a good vegetable one. This one fits. Easily adaptable to whatever vegetables you have on hand, I substitued canned carrots for the fresh and macaroni noodles for spaghetti... As stated, this recipe makes a BIG batch of soup!
We love this soup! The only reason I didn't give it 5 stars is because it's not quite like my mother's. (Can you ever match your mother's?)
For a smaller amount of soup, (3-5 servings) try substituting the assorted canned vegetables for two cans Veg-All and reducing other ingredients to 1/4 stated in recipe. Use 1 cup beef broth, 2 cups water, one 15-oz. can diced tomatoes, one 15-oz. can tomato sauce, and 1-1 1/2 lbs. ground chuck. Reduce seasonings to 1 tsp. onion powder, 1/4 tsp. garlic powder, 1/2 tsp. seasoned salt, 1 1/2 tsp. salt, 1/4 tsp. black pepper.