Rick's Vegetable Beef Soup
"This is my version of a basic beef and vegetable soup. I've also done this in a crockpot starting it before going to work and ready to eat when I get home."
photo by GaylaJ
- Ready In:
- 2hrs 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 1⁄4 lbs beef stew meat
- 1 1⁄2 cups carrots, cut up
- 3 medium potatoes, cubed 1 inch
- 8 ounces frozen corn
- 1⁄2 medium onion, chopped coarsely
- 1 tablespoon beef bouillon
- 1 bay leaf
- 14 1⁄2 ounces diced tomatoes
- 14 1⁄2 ounces green beans, drained
- 8 cups water
- salt, to-taste
- fresh ground black pepper, to-taste
directions
- In a large pot, brown beef in hot oil.
- Add bouillon, spices, and water.
- Bring to a boil; reduce heat.
- Cover and simmer for 1 1/2 hour.
- Add remaining ingredients.
- Return to boiling; reduce heat.
- Cover and simmer 1/2 hour or until vegetables are done.
- Season to taste with salt and black pepper.
Questions & Replies
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Reviews
-
This was SO good!! And SO easy! The flavor was just perfect, in my opinion. The only thing I did different was add about 1 1/2 cups of chopped cabbage because that's a favorite ingredient of mine in vegetable soup. Thank you for sharing this wonderful recipe, Rick! It's definitely a keeper for my house!!! -
Very good soup! I reduced the water to 6 cups, added 1 T. sugar and 2 T. ketchup. This made it a little thicker and a sweetness that my husband and daughter like. Thanks for a great recipe! -
Easy and delish! I added some Carlo Rossi for some depth. -
This was my first time making vegetable beef soup and it turned out really well. It was delicious!! My family really loved it. -
This was absolutely wonderful! I made it before a big snowstorm and it was so nice to enjoy while being stuck inside. I will make this again and again. Thanks for sharing.
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Tweaks
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Just like mom would make. I was making a bouble batch and failed to use a pot large enough. I had to skimp on some of the vegetables. The soup was still good. I also used beef base instead of the bouillon. -
Very good! I made per instructions with the exceptions of substituting beef soup base for the bouillon, and using frozen green beans rather than canned. I usually include more herbs and spices in my soups, but this is a wonderful basic soup recipe--thanks for posting it!
RECIPE SUBMITTED BY
rickscott
Missouri City, 83
<p>I started cooking when I was about 12 years old. I was a fan of Graham Kerr's Galloping Gourmet and my mother helped me buy the ingredients and cook Steak Diane after I saw it on his show. <br /> <br />I can't cook for the family every night, but I try try to have one or two nights a week when I can fix them a home meal. Sunday is the day when my wife, 3 kids, 1 daughter-in-law, and 2 grand daughters get together to have a big dinner. <br /> <br />My picture is me holding my babies. Being a grandfather is really great. They call me Papa by the way.</p>
