Beefy Vegetable Soup

Beefy Vegetable Soup

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Deanie Waggoner


An all-time favorite homemade soup. Warms the belly and soothes the soul, just like Mama used to make it, back home in Alma, NE.


★★★★★ 1 vote

1 Hr
1 Hr


  • 1 Tbsp
    vegetable oil
  • 2 lb
    beef stew meat
  • 1 small
    onion, chopped
  • 1/8 tsp
    ground cloves
  • 4 large
    carrots, chopped
  • 1/2 small
    cabbage head, cut into 1/2-inch pieces
  • 2 stick
    celery, chopped
  • 4 1/2 c
  • 1 1/2 c
    beef broth
  • 2 tsp
  • 1/4 tsp
  • 3 medium
    potatoes, cubed
  • 1 c
    peas, frozen
  • 1 can(s)
    petite diced tomatoes, (14.5 ounce can)
  • 1 can(s)
    baby lima beans, (14.5 ounce can)
  • 1 c
    corn kernels, frozen

How to Make Beefy Vegetable Soup


  1. In 8-quart sauce pot, heat oil over medium-high heat until hot. Add beef, in batches, and cook until well browned, transferring meat to bowl as it is browned.
  2. Reduce heat to medium; add onions and cook, stirring, until tender, about 5 minutes. Stir in cloves; cook 30 seconds.
  3. Return beef to saucepot; add carrots, cabbage, celery, water, broth, salt, and pepper; heat to boiling. Reduce heat; cover and simmer until beef is tender, about 45 minutes.
  4. Add potatoes and peas, simmer another 15 minutes or until potatoes are tender.
  5. Add tomatoes, lima beans, and corn. Heat through. Ladle into bowls.

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About Beefy Vegetable Soup

Course/Dish: Soups Beef Soups
Other Tag: Healthy

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