The Scoop
Granny's Vegetable Soup uses humble ingredients, perfect for sharing on chilly nights.
Back in my college days, I was living in a cramped dorm not too far from the bustling student center. Everyone on the floor was from different parts of the world, and we often shared our meals, creating a unique kaleidoscope of flavors. One chilly evening in early fall, I whipped up what would soon become my comfort staple—Granny's Vegetable Soup. Ground beef from the local market became the base. Its savory aroma invited everyone into the communal kitchen. Fresh onions, carrots, and potatoes added a hearty touch, reminding me of home.
The soup simmered with canned corn and green beans, essential pantry staples that got tossed in to fill the pot and bellies. My dorm mate from North Carolina suggested adding a sprinkle of ground ginger for a bit of warmth, a tip I cherish to this very day. I remember letting it simmer as we laughed and shared stories, the hours slipping by unnoticed.
Another nugget of wisdom from those dorm days: drain any excess grease after browning the beef. It's a small step but keeps the soup feeling fresh and light. Friends returned later for seconds, as the soup simmered on low, rich flavors developing over time. A warm bowl of this became a regular fixture on study nights. It’s amazing what you can create when you bring together a little bit of culinary heritage and a few store cupboard essentials.
Ingredients
- 1 pound ground beef
- 1 (46-ounce) can tomato juice
- 1 onion, chopped
- 2 carrots, chopped
- 2 potatoes, diced
- 1 (14-ounce) can whole kernel corn, drained
- 1 (14.5-ounce) can green beans, drained
- ground ginger, to taste
- salt, to taste
- ground black pepper, to taste
Directions
- In a large saucepan over medium heat, cook the ground, while crumbling, and stir until the meat is no longer pink, about 5 minutes.
- Drain the excess grease, then add the tomato juice.
- Add the carrots, the onions, and the potatoes.
- Add the corn and the green beans.
- Season the beff mixture with the salt, the ginger, and the pepper.
- Reduce the heat to low and allow to simmer for 1 hour.
- Serve warm.
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