Grandma Brauns Vegetable Soup Recipes

Steps:

• Cover one blade roast and suet with water. Cook until tender.
• Add a few slices of onion and celery for flavor.
• Remove the meat.
• Add all your vegetables in chunks.
• Cook vegetables until tender. Add one large can of whole tomatoes.
• Then add the meat back into the soup.
• Cook 10-15 minutes longer or until vegetables are tender.
• Then serve and enjoy.

Steps:

• 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.

Steps:

• Stir the beef broth, carrots, celery, parsley, celery seed, and bay leaves into a slow cooker set on High, cover, and cook until the vegetables are tender, about 2 hours.
• Place the ground beef, onion, and garlic into a skillet over medium heat. Cook, stirring frequently to break the beef into small pieces, until the onion is translucent and the beef is browned and no longer shows pink areas, 10 to 15 minutes. Drain off fat, and stir the stewed tomatoes into the beef mixture. Bring to a boil over medium heat, and cook, stirring frequently, until the tomatoes are broken up into small pieces.
• Stir the potatoes, corn, green beans, and peas into the soup in the slow cooker, and add the beef mixture. Stir everything together, cover, and set the slow cooker on High. Cook for 4 hours.

Steps:

• 1. Saute onion in 3-4 quart kettle until soft tender and just beginning to brown. Meanwhile, prepare potatoes and carrots and add to kettle, along with water and seasonings, after oninon is cooked. Bring to boil, reduce heat and simmer uncovered for about 1/2 hr. Add green beans, peas and broth to replace the liquid that has evaporated. Stir in 1/2 & 1/2 or evaporated milk just before serving.
• 2. In 2-3 quart kettle, bring salted water (good tsp or more) to boil. Beat egg, milk and 1/2 tsp salt with fork. Add some of the flour and all of the cornstarch. Mix and continue adding flour until until dough begins to pull away from sides of bowl and forms a soft, sticky ball.
• 3. Drop dough by good tablespoon full into boiling water. It helps to dip the spoon into boiling water first so that sticky dough drops more easily from the spoon. Reduce heat and simmer, covered, for 20 minutes. Drain dumplings in colander and transfer to serving bowl. Drizzle browned butter over dumplings. Serve with soup.