Thick beef vegetable soup

Thick Beef Vegetable Soup Recipe

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alice coffield


If done right this can take several hours. Good for cooks who ejoy a challenge.


★★★★★ 1 vote

8 to 12
1 Hr
3 Hr


  • 1 pkg
    stewing beef, cut into small chunks
  • 6 c
  • 2 small can(s)
    beef broth
  • 1 large can(s)
    tomato juice
  • 1 small
    onion, diced
  • 6 to 8
    potatoes, peeled and cut into medium chunks
  • 4 to 5
    carrots, peeled and cut into rounds
  • 2 to 3
    celery stalks, sliced
  • 1/3 c
  • 1 to 2 Tbsp
    original mrs. dash
  • 1/8 tsp
    black pepper
  • 1 large pkg
    frozen, mixed vegetables
  • any amount
    leftover or partial pkgs.of frozen vegetables or cansof vegetable
  • 1 to 2 c
    fresh cabbage, chopped as you like
  • 2 to 4 sma can(s)
    tomatoes: crushed, diced or stewed

How to Make Thick beef vegetable soup


  1. Simmer beef in the water until tender.
  2. Add beef broth, tomato juice and crushed, diced or stewed toatoes and onion to meat and water. Simmer 10 min to 20 min.
  3. Add seasoning, sugar, and carrots and celery and simmer about 15 min.
  4. Add potatoes and simmer 15 min. Add thawed frozen or canned vegetables (and cabbage if you want cabbage). Simmer until vegetables are tender.
  5. If you want to, let set about 1/2 hoiur and then either refrigerate or eat hot.
  6. Add biscuits, cornbread or french bread and fruit to make a nice meal.

Printable Recipe Card

About Thick beef vegetable soup

Course/Dish: Beef, Vegetables, Vegetable Soup
Other Tag: Healthy

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