VEGETABLE BEEF SOUP

3
Teresa G

By
@GrannyGravymaker

This is a very good soup to make in the summer when there are plenty of fresh vegetables available (I thought about naming it "Everything But The Kitchen Sink Soup.") There is always enough left over to freeze some for the winter. All measurements are approximate. Just be sure to use a very large pot! If in doubt, cut the recipe in half.

Rating:

★★★★★ 1 vote

Comments:
Serves:
A crowd
Prep:
3 Hr
Cook:
4 Hr
Method:
Stove Top

Ingredients

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  • 2 1/2 lb
    beef steak, roast or stew meat, cut into bite size pieces
  • 1 Tbsp
    olive oil
  • 1 large
    or 2 medium onions, chopped
  • 2-3 clove
    garlic, minced
  • 10 c
    fresh chopped tomatoes
  • 2 small
    fresh yellow and/or zucchini squash, chopped
  • 1/2 c
    each chopped sweet yellow & red peppers
  • 1 c
    beef broth/stock
  • 3/4 c
    each fresh corn kernels & bite size green beans
  • ·
    water, as needed
  • 1/2 c
    fresh horticulture beans (or lima, pinto etc.)
  • 3/4 c
    each sliced okra and sliced carrots
  • 3/4 c
    sliced celery and leaves
  • 1 c
    chopped cabbage
  • 1/2 c
    green peas
  • 2/3 c
    sliced mushrooms
  • 3
    bay leaves
  • 2 Tbsp
    basil, fresh chopped
  • 1/2 tsp
    each thyme & oregano, fresh minced
  • 1 tsp
    sage, fresh minced
  • 2 tsp
    italian seasoning (use extra if no fresh herbs are used)
  • 1 Tbsp
    each fresh chopped italian parsley & chives
  • 1/4 tsp
    rosemary, minced
  • 1 tsp
    soy sauce
  • 2 Tbsp
    a-1 sauce
  • 1/2 tsp
    sriracha sauce
  • 2 tsp
    salt
  • 1 1/2 tsp
    ground black pepper
  • 1 1/2 Tbsp
    balsamic vinegar
  • 1 tsp
    sugar
  • 1/8 tsp
    celery salt
  • 1
    beef bouillon cube

How to Make VEGETABLE BEEF SOUP

Step-by-Step

  1. In a very large pot (12 to 16 qt.), add oil and brown meat over medium-high heat.
  2. Add remaining ingredients (with 8-10 cups of water) and bring to a boil, stirring occasionally.
  3. Reduce heat, cover and simmer on medium low for 3-5 hours, checking liquid level and stirring occasionally to prevent any sticking.
  4. Taste and adjust seasoning as needed.
  5. Remove bay leaves and serve hot.
  6. Cover and refrigerate leftovers. Freezes well.

Printable Recipe Card

About VEGETABLE BEEF SOUP

Course/Dish: Beef Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat, Low Carb
Other Tags: For Kids, Healthy, Heirloom




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