Vegetable Beef Soup Recipe

Everyone loves it when I make this vegetable beef soup recipe, and I'm always asked my recipe. The truth is I don't really have a recipe, but I'm going to attempt to tell you how I do it.

vegetable beef soup

Everyone loves it when I make this vegetable beef soup recipe, and I'm always asked my recipe. The truth is I don't really have a recipe, but I'm going to attempt to tell you how I do it.

If you have a cast iron dutch oven 4 quart or larger, use that, otherwise any stockpot will do fine.

Ingredients Needed:
Approximates - use your own judgment - add what you like

  • 16-32 oz. beef stew meat (or splurge and cut up a couple of ribeye steaks!!)
  • 2-3 quarts of water (depending on size pot you're using)
  • 2 teaspoons of beef base (the solid kind in a tub) OR 2-3 Tablespoons of beef bouillon loose powder OR 3 beef bouillon cubes.
  • 2 Tablespoons of Lorrie's Onion Soup Mix optional-if you have it-I use it in everything!
  • 1 Tablespoon of Minced garlic from a jar OR fresh garlic OR garlic powder
  • Lawry's Seasoning Salt - to taste - (1 tablespoon ?)
  • Fresh Ground pepper if you have it - to taste
  • 1/2 medium onion (slivered)
  • 2 carrots, peeled, and sliced
  • 1 celery stalk, chopped (if you have it)
  • 1 large can whole peeled tomatoes - don't drain - just run a knife through the tomatoes to chunk a bit
  • 1/2 package of frozen cauliflower
  • 1/2 package of frozen broccoli
  • 1/2 package of frozen green beans
  • 1/2 package of frozen cut okra

Other vegetable options: zucchini, chopped cabbage, potatoes, corn on the cob (cut into thirds) You can use canned vegetables, fresh, or frozen. I tend to use frozen because they're reasonable priced, they keep until the next time I make soup, and in my opinion tastes much better than canned. But use what you have handy.

Directions:

Fill your stockpot or dutch oven with 2-3 quarts of water and add stew meat and beef base. Put on stove over medium/high heat to get it going. Meanwhile add can of whole peeled tomatoes, roughly chopped don't drain them, onion, sliced carrots, beef base/beef bouillon, minced garlic, celery, dry seasonings.

Now I like to get that going to a nice rolling boil and then turn down to medium/low heat to simmer. I then add the frozen vegetables (minus the frozen okra). Taste your "broth" for flavor and make any necessary adjustments. It should be rich and flavorful. When I have time I let it simmer for an hour or even two and really let the flavors come together. If using frozen okra, I add the okra about 15 minutes before serving, so that it doesn't just disintegrate. If you add it with the other frozen vegetables and let it simmer, when you serve it you'll wonder where the okra went because all you will find are the okra seeds - trust me on this.

If you're short on time, just heat the soup until all vegetables are tender. It'll be even better leftover the next day.

Although my vegetable beef soup recipe seems long, it's really very easy, and you'll see that when you make it.

I've tried other people's recipes, and honestly I've never found one that I like as well as my own, so I quit trying them! I hope you enjoy it as well.


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