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Grandma's Vegetable Soup

Grandma's Vegetable Soup

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This recipe is so easy and so good. My grandma used to make it for us.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 32.2g
  • 10%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 812 mg
  • 32%

Based on a 2,000 calorie diet


  1. Crumble the ground beef into a large saucepan over medium heat. Cook and stir until no longer pink. Drain off grease and pour in the tomato juice. Add the onion, carrot, and potato. Pour in the entire contents of the cans of corn and green beans. Season with ginger, salt, and pepper. Reduce heat to low and let simmer 1 hour.
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I will definely be making this. I found a gold mine recipe on a Barley box that is similar to this. It has water and beef stock or cubes instead of the tomato juice but calls for 1/2 cup of barley. I had never used barley but it sure makes the soup filling.

Sandra Loter

Loved this simple soup! I also used V8 juice, and added a small can of green peas, plus a bay leaf. Adding a small can of creamed corn, near the end of cooking time, will give vegetable soup a silky texture. Just be careful not to leave it on the burner too long afterward without stirring, or it can scortch.


this was really good. All I changed was adding some celery I had on hand and a bit of garlic. will make this again for sure!