Vegetable Beef Soup

Joey Urey


Adapted from recipe by Jewell Hall

I omitted the cornbread, added beef and tweaked it a bit. I hope Jewell doesn't mind.

Recipe had two thumbs up by hubby!


★★★★★ 1 vote



Add to Grocery List

to 2/3 lb of stew beef about 1/2
2 slice
bacon, diced
5 oz
(1/2) of a 10 oz bag of frozen okra
2/3 c
canned corn
16 oz can of tomatoes
3/4 pkg
cole slaw
3 medium
carrots, sliced
celery stalks - chopped
1 large
onion diced well
1/2 tsp
1/4 tsp
1 qt
tub of knorrs new beef bullion
1 can(s)
small - chopped green chilis

How to Make Vegetable Beef Soup


  • 1In a 6 quart pan, add diced bacon and cubed beef and brown.
  • 2All rest of ingredents; bring to a rolling boil (one that does not stir down) stirring frequently
  • 3At this point you can reduce heat and simmer for a couple of hours until carrots are done. OR
  • 4I transferred ingredients to a crock pot and cooked on low for 8 hours

Printable Recipe Card

About Vegetable Beef Soup

Course/Dish: Beef Soups, Vegetable Soup
Hashtag: #crockpot

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