Southern Vegetable Beef Soup - Country Cooking from Scratch Like Mama

Master Cookbook on Shopify: https://collardvalleycooks.shop/ Master Cookbook on Amazon: https://amzlink.to/az0gh08tgT4f0 Cookbooks on Amazon: https://amzlink.to/az0gh08tgT4f0 #collardvalleycooks #southerncooking #countrycooking #howtocooksouthern This hearty Southern Vegetable Beef Soup is the ultimate comfort food! Whether you're a long-time fan or joining the Collard Valley Cooks family for the first time, this recipe is a must-try for anyone who loves "cooking like Mama did." In this video, I'll show you how to make a big pot of delicious vegetable soup from scratch, featuring ground beef (or chuck), fresh potatoes, carrots, and a mix of flavorful frozen vegetables. I even share my secret ingredient—V8 juice—and a few "granny-approved" tips for the perfect savory broth. And because no soup is complete without it, we’re baking up some crispy, golden Southern cornbread to go right alongside. If you enjoy authentic country cooking and want more recipes that taste like home, I’d love for you to subscribe! We upload new videos regularly to keep your kitchen smelling wonderful. What's Inside: The Base: Browning the beef and building a rich, savory broth. The Veggies: A mix of fresh potatoes, carrots, and onions with sweet peas and butter beans. The Side: My fail-proof method for crunchy, delicious Southern cornbread. The Memories: This soup reminds me so much of my Granny. I can still remember sitting at her little round table in her kitchen. We would say our prayers and sop up this soup with her delicious homemade biscuits. She always served it on a plate. Join the Community: SUBSCRIBE ►    / @collardvalleycooks   Timestamps: 0:00 - Introduction to Southern Vegetable Beef Soup 0:50 - Browning the ground beef (chuck) 2:27 - Prepping fresh vegetables (potatoes, carrots, and onion) 4:20 - Choosing the right corn and frozen vegetables 6:06 - Adding the base: Tomatoes and V8 juice 7:11 - Mixing in vegetables and seasonings (Mrs. Dash & Beef Bullion) 8:58 - Simmering the soup on the stove 10:23 - Preparing the 8-inch cast iron skillet for cornbread Master Cookbook: https://www.collardvalleycooks.com/co... Shop our favorite kitchen tools: https://www.collardvalleycooks.com/to... Grab your apron and let's get started! #SouthernCooking #VegetableBeef Soup #Cornbread #CountryCooking #CollardValleyCooks #ComfortFood #CookingLikeMamaDid Recipe Card: https://www.collardvalleycooks.com/re... Master Cookbook Recipe #636 Vegetable Beef Soup  2 tsp beef bouillon granules  1 Tbsp Mrs. Dash original blend  4 medium russet potatoes, peeled, quartered, & cut  2 large carrots, peeled and cut into rounds  2 cups v8, or mixed vegetable juice  2 cups water  14.5 oz can plain diced tomatoes  1 chopped onion  1-1/2 lb. ground chuck, browned & drained  1-1/2 cups frozen speckled butter beans  1-1/2 cups frozen butter peas  1-1/2 cups frozen shoe peg corn (do not use canned or sweet corn)  1 cup green peas, (or 14.5 oz. can)  salt & black pepper to taste Add vegetables of your choice, chopped fresh cabbage, cut green beans, peas, etc., use what you have in the freezer or refrigerator! Combine all the ingredients and simmer at the lowest setting for at least 1 hour. Make some cornbread and enjoy! Serves 8-10. #comesitatmytable #acrehomestead #thepressleygirls #camirra’skitchen #cookingwithbrendagantt #celebratingappalachia #juicychicken #pauladeen #whippoorwillholler © 2016-2026 Collard Valley Cooks LLC. All rights reserved.No part of this video, audio recording, or visual content may be downloaded, re-uploaded, or redistributed on any platform without express written permission. Stolen video footage or ripped audio will be met with immediate digital copyright takedown requests (DMCA) and account reporting. For licensing inquiries, contact tammy@collardvalleycooks.com.