I tried to be proactive today, I failed, but this vegetable beef soup won’t fail you

Quick question for the mamas out there, do y’all ever try to be proactive with your dinner plans? For example, today I was thinking about something simple and good that we could have for dinner tomorrow night. The irony of me being proactive with my dinner plans for tomorrow is that I was actually procrastinating on my laundry I reallllllyyyy need to get done… but, hey, I don’t know anyone who likes doing laundry. Anyway, when I was a kid, my granny and great aunt Betty could make the absolute best vegetable beef soup ever. Since then, my mom and aunt have taken over their ways and now their soup is the best. The ONLY downside of living in the south is that you never know what the weather will be, one day in December it could be 60-70° then the next day it’s 30°… not cool, Mother Nature, not cool. As a lifelong resident in the wonderful state of Tennessee I’m not well equipped for the cold, don’t judge, it’s just not common here. Last Christmas Day we literally ran the a/c… it gets ridiculous, but, the point to all this is that this soup is perfect all the time. My personal favorite thing about this recipe is that no one seems to really know how much of anything goes in, it’s really just kind of how much you want to put in. The only way I know to eat it is with a piece of cornbread, but there are rules for cornbread and we’ll get to that in the next post…. ready? Here goes…


The Best Vegetable Beef Soup Ever

Recipe Type: Soup

Prep time: 15 minutes

Cook time: 60-90 minutes


1. Ground beef (fat ratio no more that 80/20)

2. Large can of crushed or diced tomatoes

3. Peeled potatoes (I like Yukon gold but any potato other than the baking ones will work)

4. One can of white shoepeg corn (I like the green giant brand)

5. Baby carrots

6. Salt, pepper, garlic powder, onion powder


1. Brown ground beef in the pot you want to use to cook the soup in

2. After the ground beef is browned, add in the can of tomatoes

3. Add in 1 tbsp salt, 3 tsp black pepper, 1 tbsp of both garlic and onion powder

4. Add in peeled and quartered potatoes and baby carrots

5. Bring to a boil while stirring often, then reduce the heat to a medium-low heat and let simmer for 30-40 minutes or until the potatoes and carrots are tender

6. Add the drained can of corn and simmer for 15-20 more minutes

7. (Optional) add one box of uncooked elbow noodles when you add the corn and simmer until noodles are tender


The noodles are optional, you can add any kind of noodles or none at all.

You may need to add in some water to make the consistency as you desire

Make sure the amount of salt is to your taste preference



3 thoughts on “I tried to be proactive today, I failed, but this vegetable beef soup won’t fail you

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