Old Fashioned Vegetable Beef Soup from Scratch

Elaine Douglas


This is a very versatile soup. Make it with the vegetables and grains that you already have. You can substitute whatever you like. Rutabagas and mild peppers are good.
It is a very good way to get your family to eat vegetables. You can even add a handful of dried lentils - they will never know.
Teenage boys with hollow legs really like this soup as a meal with a couple of loaves of home made bread.
The soup freezes very well so it is worthwhile to make a big batch.

★★★★★ 1 vote
12 plus
20 Min
35 Min
Stove Top


1 lb
ground beef (or ground turkey)
1 c
chopped onion
1 tsp
chopped garlic, or to taste
1 c
raw potato diced (or ¼ c. barley, softened in 1 c. water for 8 hours) (or ¼ c. rice, millet, rye or faroe)
1 c
sliced carrot
1 c
sliced celery
1/2 lb
green beans cut diagonally or 2 c. frozen cut beans
28 oz can diced tomatoes or 2 lbs. fresh or frozen tomatoes, diced
1 c
canned drained beans kidney, black, or black eyed peas - optional
9 c
beef bouillon or stock or a combination of stock and water.
2 tsp
1/4 tsp
thyme, dried
1/4 tsp
basil, dried
bay leaf
1/4 tsp
ground pepper
5 dash(es)
red pepper sauce (optional)
7 oz can whole kernel corn, undrained (or ½ cup of frozen corn)
1 c
frozen peas


1Brown beef and onion in large saucepan until meat is slightly browned.
Drain off excess fat (if you use very lean beef there will be no excess fat).
2Add remaining ingredients except corn and peas.
Simmer 30 minutes or until raw vegetables are tender.
3Add corn and peas, continue heating for 5 minutes. If you use frozen vegetables add another cup of water.
4Remove and discard bay leaves.
Taste for seasoning. Add a bit more salt if necessary.

About this Recipe

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