Recipe Remake: Grandma’s Beef and Vegetable Soup

Welcome to another Recipe Remake, where I update a recipe for accuracy, clarity and hopefully a better picture. 🙂 

I can’t believe it was over three years ago since I first made this recipe. I’m equally shocked at the costs at the bottom. $7.50 for TWO POUNDS of beef cubes? They’re close to $5 a pound now, which just goes to show you how annoying food inflation is. And explains why no matter how hard I try, I just can not reduce our weekly grocery budget.

But anyway, this post is not about the rising food costs, and about providing you with a prettier picture and a more nicely written version of this recipe.

When I first told Tom I was going to start remaking some old recipes, he immediately inquired about this one. It’s been chilly enough that I decided to make it right away. I forgot just how good this is!

Grandma’s Beef and Vegetable Soup 
Source: Tom’s Grandma
Servings: 8-10 cups
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    • 2 lbs. beef cubes 
    • 1 tbsp. olive oil 
    • 4 small potatoes, cut into 1″ pieces
    • 4 carrots, peeled and chopped
    • 1 onion, diced 
    • 14 oz. no-salt-added corn
    • 14 oz. no-salt-added green beans 
    • 14 oz. no-salt-added peas
    • 46 oz. low-sodium spicy vegetable juice (V8)
    • 1-2 cups water
    • 3/4 cup beef stock 
    • 2 tbsp. garlic powder
    • 2 tbsp. dried oregano
    • 1 tsp. salt
    • 1 tsp. pepper 

1. Heat a skillet with the olive oil over medium-high heat. Season the beef cubes with salt and pepper, then add to the skillet, tossing frequently to brown on all sides.
2. Transfer the beef to a large stock pot. Add a little bit of the vegetable juice (about 1/4 cup) to the skillet and de-glaze with a wooden spoon. Pour that into the stock pot, then add all of the vegetables and seasonings into the stock pot as well.
3. Bring to a boil then reduce the heat to a simmer and let simmer for at least one hour.

If you’re interested in other Grandma recipes I’ve made, you should take a look at these gobs. Whoopie pies. Cookie sandwiches. Whatever you refer to them as.

Original Recipe: 10/4/10
It’s really ugly outside today. The high temperature was 60 degrees, but with the wind and rain it felt a lot colder. I must have somehow sensed this last week because I had planned on making soup today.

This really isn’t a recipe that you want to make on a weeknight unless you don’t mind eating later on or you’re one of those people who gets home around 3 PM. If you’re part of the latter, I dislike you just because I’m immensely jealous you get to come home while its still light outside.

When Tom’s mom found out that I liked to cook she sent this recipe to me along with a ton of other ones of things that he used to eat growing up. Knowing that I’m starting Quickbooks classes next Monday and won’t be around to make dinner, I purposely doubled this recipe so he would have the option to defrost it and have it on those nights. You can easily cut this recipe in half or even into quarters if necessary, but I highly recommend having some left over to freeze. 

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2 lbs. beef cubes $7.50, 7 potatoes $1.12, 5 carrots $0.70, tomato juice $1.69, onion $0.21, canned green beans $0.40, canned corn $0.40, canned peas $0.40, beef stock $0.55 = $12.97 / 3 meals = $4.33

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