Beefy Vegetable Soup Recipe

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Beefy Vegetable Soup

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


1In 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.
2Reduce heat to medium; add onions and cook, stirring, until tender, about 5 minutes. Stir in cloves; cook 30 seconds.
3Return 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.
4Add potatoes and peas, simmer another 15 minutes or until potatoes are tender.
5Add tomatoes, lima beans, and corn. Heat through. Ladle into bowls.

About this Recipe

Course/Dish: Soups, Beef Soups
Other Tag: Healthy