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



  • 1/2
    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
  • 1
    16 oz can of tomatoes
  • 3/4 pkg
    cole slaw
  • 3 medium
    carrots, sliced
  • 3
    celery stalks - chopped
  • 1 large
    onion diced well
  • 1/2 tsp
  • 1/4 tsp
  • 1 qt
  • 1
    tub of knorrs new beef bullion
  • 1 can(s)
    small - chopped green chilis

How to Make Vegetable Beef Soup


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