judy's vegetable beef soup

★★★★★ 1
a recipe by
Sherry Wilkins
Cabot, AR

My sister-in-law prepared this soup for us years ago while we were visiting them. I asked for her recipe and have been making it ever since.

★★★★★ 1
serves 10
prep time 15 Min
cook time 2 Hr 30 Min
method Stove Top

Ingredients For judy's vegetable beef soup

  • 1 lb
    round steak, stew meat or other cheap cut
  • 1 lg
    onion (approximately 2 cups)
  • 3 Tbsp
    vegetable oil
  • 3 md
    carrots
  • 3 stalk
    celery, chopped
  • 4
    beef bouillon, cubes
  • 16 oz
    tomatoes, canned
  • 1/2 tsp
    marjoram, dried
  • 1/2 tsp
    thyme, dried
  • 1 tsp
    basil, dried
  • 1/4 tsp
    rosemary, dried
  • 1/4 tsp
    black pepper
  • 1-2
    bay leaves
  • 16 oz
    frozen mixed vegetables, thawed
  • 3-4
    potatoes, peeled and diced

How To Make judy's vegetable beef soup

  • 1
    Cut meat into bite size pieces. Pour oil into large pot. Heat over medium high heat. Add meat and onions. Cook meat until browned on all sides.
  • 2
    Add tomatoes, celery and seasonings. Cover with 3" of water. Bring to a boil, cover amd simmer on low heat for a minimum of 1-2 hours.
  • 3
    Add diced potatoes, carrots and bag of mixed vegetables. Cook until tender.
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