Barb's Hearty Beef and Vegetable Soup

Total Time
3hrs 45mins
Prep 45 mins
Cook 3 hrs

I have been making this hearty soup for as long as I have been cooking. My mom and my grandmother always made soup like this,it does take time but worth it. My family loves this soup & looks forward to coming to dinner when I say, I'm making soup. It is loaded with vegetables. A great to use left over vegetables.

Ingredients Nutrition


  1. Brown stew meat in a large stew pot sprayed with cooking spray; add the chopped onion, bay leaves and the water; cook until meat is tender.
  2. Add celery, carrots, potatoes, and cook until just tender.
  3. Add canned tomatoes, green beans, peas, corn, squash, cabbage, basil, salt and pepper to taste.
  4. Let simmer( just bubble) 45 to 55 minutes so that flavors can blend.
  5. Add pasta and cook until pasta is tender, taste & adjust spices.
  6. Serve with your farorite cornbread or crusty bread, enjoy.
Most Helpful

This was fantastic soup! Instead of noodles, I added barley. I soaked about 1 1/2 cups barley in a bowl of water. That way they would be plumped up from water & not all the yummy stock. When i added the barley, it prevented the barley from turning into a mushy mess. LOVED IT!!! My kids ate every single veggie loaded into the soup without any complaints-delicious! 04/30/10 (update) I LOVE this recipe! Made it for the Crockpot - just fried the meat ahead of time. Threw it all together, cooked on Low for 8 hours & it was perfect!!!! Also, i only had 1 can of tomatoes, so this time I topped it up w/ tomatoe juice....turned out fantastic again!!!! LOVE, LOVE, LOVE this recipe!

um-um-good April 30, 2010

This was amazing, Barb Gertz, and out of such beautifully simple ingredients! I used meaty beef bones and liberally sprinkled them with kosher salt while browning. I omitted the green beans and cabbage. I used little star pasta and added a little extra peas and corn. So awesome!!!

lolablitz October 25, 2010

Barb, this soup is so tasty! Even though it's 100 degrees outside, I was craving some vegetable soup. Used lean ground beef in place of stew meat and used up some frozen brussels sprouts, asparagus and yellow squash I had in the freezer in addition to the other veggies (except left out the celery since I didn't have it). I made a half recipe and added thyme. So delicious!! I thought the 1/2 recipe would serve more than 4-5, but after 2 large bowls for supper tonight, I think serving size is right! : )

StacyMD187373 July 05, 2010