Ginger's Soul Comfort Soup (Vegetable-Beef)

READY IN: 3hrs 20mins
Recipe by Ginger_B

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!

Top Review by stacylu

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!

Ingredients Nutrition

Directions

  1. Bring 6 cups water to boil.
  2. Add sliced carrots, boil over medium heat until carrots can be penetrated with fork.
  3. Add tomato sauce, tomato paste, diced tomatoes, green beans, sweet peas, baby lima beans, corn, onions, potatoes and ground beef and boullion water.
  4. Add onion powder, garlic powder, parsley flakes and black pepper.
  5. Mix all together well.
  6. Simmer on medium-low heat for 2 hours.
  7. Break spaghetti noodles in half and add to soup.
  8. Mix in well, noodles will absorb soup juices, so you may need to add a little water as the noodles cook to compensate.
  9. Continue simmering over medium-low heat until noodles are tender, or ready to serve.
  10. Serve with saltine or butter crackers, and a green salad if you desire.

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