Real Recipes From Real Home Cooks ®

vegetable beef soup

★★★★★ 3
a recipe by
Katrina Freed
Newark, DE

This is a soup I make every year just as it starts to get chilly outside. It takes several hours to simmer to greatness, but the prep is very simple and the wait for the soup is well worth it! Serve it with some good hard rolls and you have a full meal!

★★★★★ 3
serves 10 - 12
prep time 30 Min
cook time 6 Hr
method Stove Top

Ingredients For vegetable beef soup

  • 1 tsp
  • 1 tsp

How To Make vegetable beef soup

  • 1
    2 Tbsp oil 1 - 1/2 pounds stew meat 3 1/2 cups water 1 Tbsp worcestershire sauce 2 tsp garlic powder 1/2 medium onion (minced) 2 - 20 oz cans of tomatoes 2 chicken bullion cubes 3 bay leaves 1/2 head cabbage (chopped) 8 carrots (peeled, & cut bite size) 4 white potaoes (peeled & cubed) 4 yellow potatoes (peeled & cubed) 1 can whole kernel corn 1 can fancy cut green beans
  • 2
    Heat oil in a large stock pot and add stew meat. Stir constantly and cook over medium high heat until well browned Turn heat to low and add 2 1/2 cup water, worcestershire sauce, garlic powder, onions and salt & pepper
  • 3
    COVER and Simmer a few minutes then add both cans of tomatoes with juice and bay leaves Using a potato masher crush the tomatoes as they cook, taste soup and add salt & pepper as needed Add chopped cabbage and cook about one hour. Taste and add salt & pepper Add carrots and cook about 30 minutes then add potatoes Cover and simmer soup until all vegetables are slightly tender but not over cooked. Occassionally stir and mash tomatoes and continue to taste the soup and season with salt and pepper 15 minutes before serving add undrained corn and beans