Gramma's Soup

Oddly satisfying, deceptively simple, and my go-to dinner on exhausted nights when dinner must be made, but I have no oomph left to make it. This beef-vegetable soup sinks down into our bones, nourishing every ache, and settling easy on the stomach no matter what ails us. It's like magic.

Gramma's Soup

Oddly satisfying, deceptively simple, and my go-to dinner on exhausted nights when dinner must be made, but I have no oomph left to make it. This beef-vegetable soup sinks down into our bones, nourishing every ache, and settling easy on the stomach no matter what ails us. It's like magic. 

Course Soup
Cuisine American, Barbar
Keyword grammas, grandmas, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Mom

Ingredients

  • 3 lbs 90/10 Ground Beef
  • 3 11 oz cans Campbell's Tomato Soup
  • 3 lbs Frozen Mixed Vegetables (corn, peas, green beans, carrots)
  • 2 Quarts Beef Broth (leftover broth from a homemade roast is best)
  • 1 Cup Shredded/Granulated Parmesan cheese

Instructions

  1. On high heat, saute the ground beef until cooked. Typically for soups or ground beef applications, I'd add a little broth while the meat is still raw and breaking apart. It would help with softening it and making it fall apart into smaller pieces, making it easier and softer to chew and digest. The acid in the tomato soup in this recipe, however, softens the meat for me while it stews for only 30 minutes, meaning I do less for greater reward. Love it.

  2. Once meat is browned through, add the tomato soup, broth, and frozen vegetables. Heat on high until it begins to boil. Drop the temperature to low, and simmer at a gentle simmer for 30 minutes. 

  3. Turn off the heat. Add the Parmesan cheese, making sure to break-up the clumps as you pour it. I pour it into my hand an break it up as I sprinkle it in, as it's much easier to break them up before they're in the soup, than after. Once the clumps get into the soup, they form a skin and start to run away from your spatula. It's annoying. Once the Parmesan is mixed in well, let it sit for 5 minutes while the parm melts in. Give it a stir and ring the dinner bell. 

Quick background about where this recipe came from, and how it's used

When I was a teenager, Gramma Rosalyn Upchurch would make a FABULOUS beef-vegetable soup. I asked how she made it, and with a wave of her hand, she said it was simple... she just threw in this and that, and this and that, and walla... soup. I wish you could have met her. She was dignified and lovely.

Her actual recipe rests with her, but try as I might when you kids were babies, I failed to perfectly replicate it. I did, however, succeed in making something similar that turned into our own family version of Gramma's soup, and it's what you kids were raised on all these years. It's the only Gramma's Soup you've known.

Oddly satisfying, deceptively simple, and my go-to dinner on exhausted nights when dinner must be made, but I have no oomph left to make it. This soup sinks down into our bones, nourishing every ache, and settling easy on the stomach no matter what ails us. It's like magic.

There are SO many ways to elevate this recipe. You can make the tomato soup from scratch, add some fresh basil, switch to a homemade tomato-basil soup, you can use a better quality parmesan cheese, use romano instead... so many ways. But when it comes down to it, the recipe always manages to taste largely the same however I switch it up. Probably because I'm going for a specific flavor, and I adapt the elevation to fit within expected parameters. In the end, I always come back to home base... the recipe here as it is. It is comfort food at its best just as it is, and for flavor, satiety, and nostalgia, it is 99.5% of the time, exactly this. <3

Food Pairing Suggestions

  • French baguette
  • Dinner rolls
  • croutons

Drink Pairing Suggestions

  • water
  • tea
  • milk