Old Fashioned Vegetable Beef Soup from Scratch

Elaine Douglas

By
@BreadandSoupLady

This is a very versatile soup. Make it with the vegetables and grains that you already have. You can substitute whatever you like. Rutabagas and mild peppers are good.
It is a very good way to get your family to eat vegetables. You can even add a handful of dried lentils - they will never know.
Teenage boys with hollow legs really like this soup as a meal with a couple of loaves of home made bread.
The soup freezes very well so it is worthwhile to make a big batch.


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Comments:

Serves:

12 plus

Prep:

20 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

1 lb
ground beef (or ground turkey)
1 c
chopped onion
1 tsp
chopped garlic, or to taste
1 c
raw potato diced (or ¼ c. barley, softened in 1 c. water for 8 hours) (or ¼ c. rice, millet, rye or faroe)
1 c
sliced carrot
1 c
sliced celery
1/2 lb
green beans cut diagonally or 2 c. frozen cut beans
1
28 oz can diced tomatoes or 2 lbs. fresh or frozen tomatoes, diced
1 c
canned drained beans kidney, black, or black eyed peas - optional
9 c
beef bouillon or stock or a combination of stock and water.
2 tsp
salt
1/4 tsp
thyme, dried
1/4 tsp
basil, dried
1
bay leaf
1/4 tsp
ground pepper
5 dash(es)
red pepper sauce (optional)
1
7 oz can whole kernel corn, undrained (or ½ cup of frozen corn)
1 c
frozen peas

Directions Step-By-Step

1
Brown beef and onion in large saucepan until meat is slightly browned.
Drain off excess fat (if you use very lean beef there will be no excess fat).
2
Add remaining ingredients except corn and peas.
Simmer 30 minutes or until raw vegetables are tender.
3
Add corn and peas, continue heating for 5 minutes. If you use frozen vegetables add another cup of water.
4
Remove and discard bay leaves.
Taste for seasoning. Add a bit more salt if necessary.

About this Recipe

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