Gail's Homemade Vegetable Beef Soup

Gail Welch


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.


★★★★★ 1 vote

A Crowd
1 Hr 30 Min
35 Min


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  • 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
  • 1
    bay leaf-optional
  • 1-2 dash(es)
    pepper sauce-optional

How to Make Gail's Homemade Vegetable Beef Soup


  1. 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.
  2. 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.
  3. Cook macaroni until done but still firm. Set aside.
  4. 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.
  5. Stir in cooked macaroni. Boil for about 5 minutes. Allow to sit a few minutes before serving.

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About Gail's Homemade Vegetable Beef Soup

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