OLD FASHIONED BEEF VEGETABLE SOUP RECIPE
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Tender beef, savory vegetables makes this Old Fashion Beef Vegetable Soup Recipe a filling meal that is easy to assemble and no fuss to cook.
This is one of my all-time favorite comfort foods.
Do you like to travel? I like to travel as long as the whole family goes, but I don’t like to leave the boys to go. But, then, I hate packing them when we all travel. No, I can’t trust them to do it themselves yet. Do you like to pack? I absolutely hate it!
H-a-t-e it!
I used to be a very thorough, smart packer. But, then I got the task of packing for me and both boys. It’s just overwhelming. At least when we go to the beach, they don’t really need clothes. Well, you know what I mean. They need a couple of swimsuits, suntan lotion and 2 pairs of shorts! Boys are easy like that.
Traveling to a cold area with coats and boots and sweaters is exhausting!
While I packed for the latest trip, Big Daddy made this awesome soup. He’s the soup maker in the family. He makes a HUGE production of making soup. That’s pretty exhausting too!
The soups I’ve made in the past take about 30 minutes to make. That’s why I like soup. It’s quick and most of them can be made in a slow cooker and require very little hands-on time.
Not for Big Daddy. Oh, no. When Big Daddy makes soup it takes all day! Whatever soup he’s making, I call All Day Soup.
Beef Vegetable Soup
- I prefer chuck roast for soup. Those packages of stew meat in the grocery stores are bits and pieces of different cuts of meat. I don’t recommend them.
- You can use shoepeg or whole kernel corn. As well, you can use either canned or frozen.
- My mom didn’t put rice or noodles in vegetable soup. Therefore, I don’t. However, you can if you like it. You can add 1 cup white rice and or 6 ounces egg noodles.
This Beef Vegetable Soup has tangy tomato broth and is full of hearty vegetables. I always put extra potatoes in because I like them best.
Old Fashion Beef Vegetable Soup Recipe
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Ingredients
- 1 and ½ pound chuck roast cubed
- 4 cups potatoes cubed (about 5 potatoes. I like Yukon gold or red)
- 16 ounces carrots baby carrots or thickly sliced carrots
- 1 cup white onion diced
- 28 ounces canned tomatoes diced
- 28 ounces tomato juice
- 14.5 ounces green beans drained
- 7 ounces shoepeg corn drained
- salt and pepper to taste
Instructions
- Brown meat - Heat an 8 quart stock pot or Dutch oven to med-hi. Add oil and saute roast until brown. Stir and brown on all sides of roast. Remove meat to a platter.
- Cook vegetables - To remaining oil in the pot, add onions and carrots. Cover and cook until the onion is soft, about 5 minutes. Add beef and the juices back to the pan.
- Simmer - Add salt, pepper, bay leaf, diced tomatoes and tomato juice to the pan and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 1 hour. Add the potatoes and stir. Simmer until the beef and the potatoes are tender about 20 minutes. Add corn and green beans, cook 5 minutes.
- Remove bay leaf. Ladle into bowls and eat immediately.
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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My mother taught me to make beef veg. soup. I cook the beef with half of the onion in a separate pot of water to cover. Cook the potatoes and carrots with the rest of the onion, in tomato juice and a can of diced tomatoes, w/ s&p and bay leaf. After potatoes are almost done, add beef pot, stir and cook together. Then add a bag of frozen veg. and part of a sliced head of cabbage. Let cook on low for about 15 min. or so. Serve with a pan of cornbread – enough for a couple of days, Mother always said cooking separately at first gave heartier taste to the beef.
Delicious beef vegetable soup! No amount for the oil was listed in the ingredients so I used 1 or 2 Tablespoons olive oil to brown the roast. Also bay leaf isn’t listed in the ingredients but luckily I did have some on hand. I had to substitute two peeled and sliced carrots for the baby carrots because I didn’t have baby carrots on hand. Added 2 teaspoons sugar because I always do when I am adding tomatoes to a recipe, to soften the acidity of the tomatoes. Added your recipe to my “favorite soup recipes” folder. Thank you.
Mmm! Can hardy wait to put this soup together…a perfect meal for a less-than-perfect winter day!
As for packing, I USED to hate it until i bought a set of sturdy mesh, zipped travel bags. underwear in one bag, socks in another, blouses and tees in another, slacks and jeans in still another etc.,
everything visible at a glance, and easy to stash in drawers if you’re going to be staying in one place for any length of time! No shuffling around and getting everything disorganized in your suitcase! The bags are expandable too! A REALLY worthwhile modestly priced investment. Sure allows you to travel carefree!