Real Recipes From Real Home Cooks ®

robynne's vegetable beef soup

(2 ratings)
Recipe by
Robynne Glenn
Lake Arrowhead, CA

This soup is so versatile and can be adapted to fit your personal tastes and the ingredients you have on hand. I simmer mine all day on the stove and as with so many soups and stews, it is even better the next day! Enjoy! Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne

(2 ratings)
yield 12 serving(s)
prep time 30 Min
cook time 2 Hr
method Stove Top

Ingredients For robynne's vegetable beef soup

  • 3 lb
    beef stew meat, cut into 1" cubes
  • 3-6 Tbsp
    olive oil
  • 1 1/2 c
    chopped onion (i use 12 oz frozen chopped onions)
  • 12 oz
    mirepoix, frozen mix (onions, carrots, celery)
  • granulated garlic, onion powder, sea salt, pepper
  • 3 c
    beef stock (beef broth may be used)
  • 2 c
    beef broth
  • 2 tsp
    beef bouillion granules or beef base
  • 14 oz
    can of diced tomatoes, undrained
  • 8 oz
    tomato sauce
  • 4 clove
    garlic, minced
  • 2
    bay leaves
  • 1 tsp
    sea salt
  • 2 tsp
    dried oregano
  • 1 tsp
    dried thyme
  • 3/4 tsp
    black pepper
  • 24 oz
    mixed frozen vegetables (i used green beans, corn, carrots, okra, peas, lima beans, potatoes)
  • 1 can
    diced potatoes 15 oz *drained
  • 1/2 - 3/4 c
    red wine *optional
  • 1/4 c
    instant potato flakes, dry* optional
  • i add more garlic, pepper, thyme, oregano and salt as needed

How To Make robynne's vegetable beef soup

  • 1
    In a dutch oven, brown meat and season with granulated garlic,onion powder, sea salt and pepper over medium heat. Saute onions,minced garlic and mirepoix in olive oil until translucent. Add to dutch oven with meat.
  • 2
    Add the rest of the ingredients, except wine and bring to a boil. Reduce heat and cover and simmer for a minimum of 1 1/2 hours, or until meat is tender.
  • 3
    Adjust seasonings if needed and add wine. Simmer an additional 15-30 minutes. If you prefer a thicker stew, instant potato flakes may be used to obtain the consistency you desire. Cook an additional 10 minutes if potato flakes are added.
  • 4
    Discard bay leaves before serving.