Vegetable Beef Soup

Katrina Freed


This is a soup I make every year just as it starts to get chilly outside. It takes several hours to simmer to greatness, but the prep is very simple and the wait for the soup is well worth it! Serve it with some good hard rolls and you have a full meal!

pinch tips: How to Use a Meat Thermometer



10 - 12


30 Min


6 Hr


Stove Top


see below

Directions Step-By-Step

2 Tbsp coconut oil
1 - 1/2 pounds stew meat
3 1/2 cups water
1 Tbsp worcestershire sauce
2 tsp garlic powder
1/2 medium onion (minced)
2 - 20 oz cans of tomatoes
2 chicken bullion cubes
3 bay leaves
1/2 head cabbage (chopped)
8 carrots (peeled, & cut bite size)
4 white potaoes (peeled & cubed)
4 yellow potatoes (peeled & cubed)
1 can whole kernel corn
1 can fancy cut green beans
Heat oil in a large stock pot and add stew meat.

Stir constantly and cook over medium high heat until well browned

Turn heat to low and add 2 1/2 cup water, worcestershire sauce, garlic powder, onions and salt & pepper
COVER and Simmer a few minutes then add both cans of tomatoes with juice and bay leaves

Using a potato masher crush the tomatoes as they cook, taste soup and add salt & pepper as needed

Add chopped cabbage and cook about one hour. Taste and add salt & pepper

Add carrots and cook about 30 minutes then add potatoes

Cover and simmer soup until all vegetables are slightly tender but not over cooked.

Occassionally stir and mash tomatoes and continue to taste the soup and season with salt and pepper

15 minutes before serving add undrained corn and beans

About this Recipe

Course/Dish: Beef, Beef Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tags: For Kids, Healthy, Heirloom