Beef Vegetable Soup

READY IN: 45mins
Recipe by J. Irish

I got this recipe from my mom, changing a few things to suit my own taste. It keeps in the fridge wonderfully. This recipe makes several servings, so I like to make a batch and eat the rest over the next week. You can also use a bag of frozen vegetable with whatever veggies you prefer, instead of the canned veggies.

Top Review by bmcnichol

Made for Spring PAC 2008. This is a very good basic recipe. It was a cold rainy night and I wanted some soup. I did change up the recipe a bit. I used a can of diced potatoes instead of cutting my own. I didn't add the optional jalapnos as I don't care for things spicy. I do think there is an error in the recipe as it states to us 7 14 ounce cans of green beans. I only added one. Instead of italian stewed tomatoes, I used diced tomatoes with onions and peppers and then I didn't add the chopped onion. I also added a can of crushed tomatoes which we felt made it a bit better. I did add a good bit of salt and pepper but didn't add any italian seasoning. Will make again with the changes noted.

Ingredients Nutrition


  1. Saute chopped onions and jalapenos in olive oil in a saucepan.
  2. Add cubes of beef. Cook to desired tenderness (I like to leave some pink in the center, since the beef will continue to cook in the soup).
  3. Add beef broth, Italian tomatoes, and Italian seasoning.
  4. Bring to a boil.
  5. Add potatoes. Boil until softened (10-20 minutes, depending on size of cubes).
  6. Add corn, peas, and green beans.
  7. Turn off heat and allow to cool, or just enjoy!

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