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!
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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- 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 onion diced
- 28 ounces canned tomatoes diced
- 28 ounces tomato juice
- 14.5 ounces green beans drained
- 7 ounces shoe peg corn drained
- salt and pepper to taste
- 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.
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