Hearty Vegetable Beef soup

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By Chef Tee Coleman
from Beverly, PA

I love soup! I can eat it all year around. I made this soup on a snowy day.

serves 6
prep time 1 Hr
cook time 1 Hr 45 Min
method Stove Top


  •   1 lb
    beef chuck roast. cut in tiny pieces or to your liking
  •   1
    large onion
  •   4
  •   1/2 can(s)
    chick peas
  •   1 c
    shreded cabadge
    1 cup frozen peas, corn
    2 large carrots 1 large potato
  •   14oz
    can diced tomatoes
  •   4 c
  •   3 c
    beef or chicken broth
    splash of worcestershire sauce or to your liking
    fresh parsley add when soup is finish
    you can add your own spices!!
  •   1 Tbsp
    gravy master

How To Make

  • 1
    Cook your beef until tender add onions, garlic. Add your liquid and barley. Rinse your barley first. Cook for 35min or until barley is soft.
  • 2
    Cut your potatoes in bite size chunks, carrots and cut your scallions. Then add all your ingredients!! Cook for about 30min. Make sure your veggies are tender. Last step add chopped parsley.

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