Vegetable Beef Soup

Katrina Freed


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 votes

10 - 12
30 Min
6 Hr
Stove Top


How to Make Vegetable Beef Soup


  1. 2 Tbsp coconut 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

Printable Recipe Card

About Vegetable Beef Soup

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

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