MawMaw Marilyn's Vegetable Beef Soup

Marilyn Renfro Gore


This is one of our favorite soups any day of the week but especially on a day like today which has been windy and pouring rain all day thanks to Hurricane Patricia! Our son had to work today and asked that I save him and his boys some of this warm soup as soon as he learned it was on today's menu! You can add or subtract ingredients according to your taste! We love to eat this soup with a pan of hot freshly baked cornbread and the entire family loves it! I've made it for opening night dinner at our hunting club which it was a favorite also!

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12 - 16
25 Min
40 Min
Stove Top


2 can(s)
diced tomatoes
1 can(s)
diced tomatoes & green chilies
1 can(s)
tomato sauce (small)
4 can(s)
water (rinse each can & add to soup)
1 can(s)
green peas, drained
1 can(s)
whole kernel corn, drained
1 can(s)
green beans, drained
carrots, peeled & sliced
4 small
potatoes, peeled & diced
1-2 stalk(s)
celery, sliced
beef bouillion cubes
1 1/4 lb
ground chuck, browned & drained
2 c
okra, sliced
1 clove
garlic, minced
salt & pepper to taste


1Add tomatoes and water to large soup pot. Brown ground chuck, drain and add to soup pot.
2Add carrots, celery, potatoes and bring to a boil. Add all other ingredients except okra and seasoning. Simmer for 30 minutes or until carrots and potatoes are done.
3Add okra and seasonings and simmer for 30 minutes more. Add more water if necessary but be sure to simmer another 20 minutes after water is added.

About this Recipe

Course/Dish: Beef, Beef Soups, Vegetable Soup
Main Ingredient: Beef
Regional Style: American
Dietary Needs: Dairy Free