Easy Hearty Beef Vegetable Soup

Cheryl Hughes


This is one of our favorites in the winter. My family loves it served with sweet cornbread.

You can't hardly go wrong with veggie soup. Frozen veggies can be substituted for canned, just use about the same amount of ounces(approx. 45 ounces), canned tomatoes (I use home canned), barley for lentils, ground beef for sirloin (brown it well), chicken, left-over turkey(use chicken bouillon instead of beef if using chicken or turkey, and decrease kitchen bouquet to 1 tablespoon)... endless possibilities. This also is great to make to use up all those small amounts of left-over meats and veggies.

Don't be afraid to experiment.

pinch tips: How to Grate Cheese for Easy Clean Up





30 Min


2 Hr


1/2 lb
beef sirloin
3 can(s)
mixed vegetables
1 pt
2 c
cabbage, chopped
3 Tbsp
kitchen bouquet
1 large
onion, minced
beef bouillon, cubes
salt to taste
1 pinch
black pepper
1/2 c
dried lentils
1 tsp
meat tenderizer, seasoned or plain

Directions Step-By-Step

Cook beef until tender using the meat tenderizer, I prefer to pressure cook it, but it can be boiled. After cooking, shred or cut into small pieces. Retain broth from cooked meat.
In large soup pan, mix all the remaining ingredients with the cooked meat and juice and add enough water to make it "soup-like". Allow extra water for what the lentils will absorb.
Bring to boil over high heat. Reduce heat to low and simmer for 1-2 hours, adding additional water as needed, 1 cup or so at a time.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Other Tag: Quick & Easy