Gail's Homemade Vegetable Beef Soup

Gail Welch Recipe

By Gail Welch sugarshack

A Crowd
Prep Time:
Cook Time:

My mom was a great cook so I was very honored when she would ask me to make this for her. You may add any LEFTOVER vegetables (peas, beans, corn, carrots.) I think the large elbow macaroni is what makes it unique. I have a friend that adds a can of tomato soup to hers. Serve with cornbread or crackers.


2 pkg
stew meat (may use ground beef made into cooked meatballs
2 Tbsp
cooking or olive oil
1 tsp
lawry's season salt
4-6 c
water to boil stew meat-enough to cover well
3 medium
potatoes, cut into cubes boiled until nearly done
4 large
carrots, cut into rounds or 1 inch slices and cooked until almost done
3-4 c
water enough to cover potatoes and carrots
1 can(s)
diced tomatoes
2 can(s)
tomato sauce 8 ounces each
1/2 c
corn-canned, frozen or cut off cob
1 can(s)
veg-all or mixed vegetables
1 can(s)
whole, sliced or diced potatoes
1 can(s)
green beans
1 can(s)
carrots, canned (optional)
1/2-1 tsp
black pepper-coarse ground
1/2 tsp
season salt-optional
3/4 c
large elbow macaroni or rotini-cooked (firm) according to package directions
1 can(s)
beef broth-optional
bay leaf-optional
1-2 dash(es)
pepper sauce-optional

Directions Step-By-Step

In large saucepan (5.5 Qt or dutch oven) heat oil. Add beef stew meat that has been sprinkled with season salt. Allow to brown on each side, stirring occasionally. Add water(4-6) cups and boil about 45 minutes -1 hour or until done. Allow to rest while cooking potatoes and carrots. NOTE: If using meatballs- form ground beef into 1-inch balls, season (salt/pepper), cook and drain. Set aside and add to soup after vegetables.
Cook in a separate saucepan from the stew meat. Wash, peel and cut POTATOES in chunks. Wash, scrape and slice CARROTS. Boil until almost done. NOTE: MAY COOK POTATOES AND CARROTS TOGETHER OR SEPARATELY.
Cook macaroni until done but still firm. Set aside.
Add diced tomatoes, tomato sauce and canned vegetables with liquid to saucepan with cooked stew meat. Bring to a boil and carefully add cooked potatoes and carrots. Add salt and pepper to taste. Add more liquid if needed-beef broth or water. Add optional ingredients, if desired. Boil for about 30 minutes. Stirring occasionally.
Stir in cooked macaroni. Boil for about 5 minutes. Allow to sit a few minutes before serving.

About this Recipe

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Gail Welch sugarshack
Nov 5, 2013
Tank you do much, Crystal. I'm glad that you enjoyed it.
Crystal W Crystl
Nov 5, 2013
This was so easy and so good! Next time, I am going to add more beef broth because it wasn't as soupy as I'd like, but the taste is out of this world. Great for a cold day, love love love it !
Gail Welch sugarshack
Dec 30, 2012
Margaret, I made this this other day and forgot to add the macaroni. So right after the soup was done I added the uncooked macaroni and stirred it into the hot soup and covered it. After about 15 minutes the macaroni was done. I think I may cook it like that from now on.
Gail Welch sugarshack
Dec 30, 2012
Hope you enjoy it, Margaret. Spaghetti sounds like a great idea. We eat most of he macaroni the first time so there's not much left to freeze. You are right though it does fall apart when reheated.
margaret barnes weightwatcher38
Dec 28, 2012
I plan to make soon. I always use spagetti in my soup instead of other pasta that falls apart when reheated.