Grandmas Vegetable Soup

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

Step: 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.

Per Serving: 240 calories; protein 14.2g; carbohydrates 32.2g; fat 7.4g; cholesterol 34.5mg; sodium 763.7mg.

The word “stew” can process to both a dish and a make dishes method. Stewing involves not fast cooking piece of meat, vegetables or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few piece of differences. The meat is chopped into few of pieces instead of being cooked whole , and the water based material completely covers the essential in a stew as compared to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking eating process that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.