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Grandma Painter's Homemade Vegetable Soup with Mom's Touch

I grew up eating this soup. We would slather butter of a thick piece of Italian bread and dip away. The flavor is out of this world. If you are looking for a comfort food that tastes like grandma's this is for you. It is low in calories and fat and huge on taste. Do not use the beef and it is a vegans dream. Switch out beef stock for veggie stock. And there you have a vegan style soup. "


2 T. Olive Oil
2 lbs Stew meat (Beef)
1 large yellow onion
1 (14.5 oz.) can diced tomatoes, or 4 large ripe peeled fresh tomatoes
32 oz beef stock (4 cups)
4 c. water
4 Beef Bouillon Cubes
1 ½ tsp. McCormick Peppercorn medley
2 tsp. course Kosher or Sea Salt
6 large peeled and cubed potatoes
6 large peeled and largely chunked carrots
3 large stalks of celery largely diced
2 lb. bag frozen vegetables for stew
1 lb. bag frozen soup vegetables with okra
1 c. shredded Cabbage

(Barley if you like it add it.)


In a really large stock pot heat Olive Oil on medium high heat. Add meat and sear (brown). Add peppercorn medley, kosher salt, onion, celery, and cook about 3 to 4 minutes stirring very often. Add water and beef stock, can tomatoes and scrape the bottom of the pan. You will want to get that entire good flavor off the bottom. Add carrots, beef bouillon, potatoes mix well with spoon. After about 5 minutes stir in all remaining frozen vegetables. Turn to a medium heat and simmer about 1 ½ hours. If you like in the last ten minutes of cooking add about 1 cup shredded cabbage. You may also add barley if you like follow directions on package.

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