Recipes from the Grapevine Cottage

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Vegetable Soup

This recipe for a tasty, low-fat dinner is the “mother of simplicity.” And a perfect way to use up those great farmers' market vegetables!

(Serves 4, or freeze half and have a quick dinner ready to go later)


1 46-ounce can of tomato juice (we prefer Red Gold)
1 32-ounce container of beef broth
1 cup sliced fresh carrots
1 cup fresh green beans cut in 1-inch pieces
4 or 5 medium new potatoes, cut up into 1/2-inch cubes
3/4 pounds stewing beef
1 teaspoon red pepper flakes
salt & pepper to taste
1 tablespoon Pickapeppa Sauce (optional)


Mix all together in large pot. Bring to a boil and then turn down to a simmer for at least 1 hour. We sometimes start it one night, then refrigerate and finish the next night. It only gets better after being warmed a second time. A few splashes of Pickapeppa are also a nice touch...if you like soup with a bit of a punch.