Old-Fashioned Vegetable Beef Soup

Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

Better than Campbell's but just as comforting! Loosely based on a gourmet cooking magazine's recipe for Beef Barley soup, I didn't have any barley or okra, so I added root veggies to make it more hearty, like a rich broth with the chunkyness of stew. It turned out to be the best soup I've ever made! DH, stepson and baby girl kept coming back for more.

Ingredients Nutrition

Directions

  1. Cut meat into small, bite-size (1/2") pieces.
  2. In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
  3. Set aside on a plate.
  4. Chop celery, onion, potatoes, and carrots into bite-size pieces.
  5. Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
  6. Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
  7. Bring to a boil.
  8. Reduce heat and simmer uncovered until beef is almost tender, about an hour.
  9. Add peas and hot sauce to soup.
  10. Cover and simmer until beef is tender, about 30 minutes longer.
  11. Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.
Most Helpful

5 5

This was my first time attempting to make a Vegetable Beef Soup, but this recipe made it so easy! And it was OMG delicious!! I omitted the hot pepper sauce for personal preference and added a half can of tomato sauce; I also added extra potato and some cabbage, and it came out wonderful! Thanks for this great

5 5

Wow! This was wonderful! It's so tasty and yet easy to make. I left the hot pepper sauce out for dietary reasons, but it was still great. I'll be making this again throughout the winter. Thanks, Inkling, for this recipe.

5 5

Finally! I found the recipe i've been looking for. Two small changes when i made it; used fresh garlic and instead of water used 4 cups v8 juice. SO GOOD. THANKS!

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