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la crueset mini pot

"Grammy Soup"

Lydia Menzies


  • 46 oz. tomato juice
  • 32 oz. beef broth (or chicken broth)
  • 1.5-2 lbs. ground beef
  • 4-6 carrots chopped
  • 4-5 stalks celery chopped
  • 1 small sweet onion chopped
  • 1 cup barley (follow directions on box for 1 cup barley)
  • 1 can white shoepeg corn
  • 1 can white beans (or other favorite beans such as kidney or pinto)
  • 2 tsp salt
  • 1 tbsp olive oil


  • In a large dutch oven, heat olive oil over medium heat and saute’ chopped onion for a few minutes.
  • Add tomato juice and broth to onion. Add in carrots and celery and let simmer. Bring to a boil and let cook for about 10 minutes over medium heat.
  • In a separate medium pot, (while the veggies are cooking) cook barley as directed on box.
  • In a separate pan, brown meat and dispose of grease (remembering not to put grease down the drain).
  • When ground beef and barley are cooked, carefully add to soup mixture.
  • Add corn and beans.
  • Season with salt.
  • Let soup simmer for 5-6 minutes and then serve.