Vegetable Beef Soup
Vegetable beef soup should be hearty and just downright easy to do. This version is affordable with frozen vegetables and slow-cooked beef to fill you (or your crowd) up in no time flat.
This recipe was originally published in December 2014.
It’s easy to let the heavier cool weather meals weigh you down. Why do we use so much cream and butter and flour in the winter?
I’m not complaining, but there are times when you’d like to have a lighter but still filling soup you won’t need hours on the treadmill to burn off–and an easy to make vegetable beef soup filled with corn, carrots, peas and green beans plus a simmered hearty broth is a great way to do that.
Can I make this vegetable beef soup in my slow cooker?
Yep. You can. I’m not a huge slow cooker fan, but if you want to go that route, just brown your meat in a skillet with the onion and transfer to your slow cooker, add the remaining ingredients and cook on low for about 5 hours, or high for 2. The longer it sits, the better it tastes.
Can I double the ingredients in my vegetable beef soup?
Sure. If you want to double or triple that’s just fine. Or if you want to put in more meat than the recipe calls for and leave the rest of the ingredients the same you can do that too. My family likes a lot of meat in their vegetable beef soup so do what works for your crew. I will say though–don’t skip the cabbage if you can help it. It’s a must here.
Is your vegetable beef soup gluten free?
The ingredients are for the most part, yes. You just need to watch your beef broth. I like Better than Bouillon but there is gluten in their beef base. You’d be much better off to make yours from scratch and then you’d be totally safe!
How long is vegetable beef soup good for in the refrigerator?
Store your cooled soup (let it cool on the stove or counter for a while first) then transfer to a tightly sealed container and your soup will store for 4 or 5 days, no problem.
Enjoy this soup with my no yeast dinner rolls or if you have time, make a batch of the real deal yeast ones, or learn how to make cornbread that truly southern.
Vegetable Beef Soup
Ingredients
- 1 pound stew meat or chuck roast cut into 1-inch chunks
- 1 medium onion chopped small (about 1/2 pieces or so)
- 2 tablespoons olive oil
- 4 cups water
- 1, 10- ounce bag frozen mixed vegetables (green beans corn, carrots, peas)
- 1 12 ounce can tomato juice or V8 juice
- 1 15 ounce can whole tomatoes with the juice
- 1 1/2 cup cups chopped cabbage about 1 inch pieces or so
- 1 large potato cut into 1- cubes
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper
Instructions
- Heat a large pot over medium high heat.
- Add the olive oil and heat 1-2 minutes.
- Add the meat and onion and brown on all sides--about 5 minutes total.
- Cover with the water (add more if necessary to cover the meat totally) and simmer covered, on low about an hour until the meat is more tender.
- Add the remaining ingredients and cover.
- Bring to a boil, then reduce heat to a simmer for 25-30 minutes or until the potatoes soften and the cabbage wilts.
- Serve immediately, or for the best flavor, allow the soup to sit for about an hour before eating if you can so the flavors can develop further.
- If you use your slow cooker, brown the meat in a skillet with the olive oil and onion. Add to your slow cooker along with the other ingredients and cook on high 2-3 hours or low for about 5 hours.
To make a large amount of soup use one large can of tomato juice. I also add any left overs in the refrigerator like rice. I cook mine in two different pots & make one without potatoes to freeze. The potatoes get mushy if frozen. When I defrost to eat I boil some potatoes & also add chunks of canned tomatoes. This is really good soup.
When the meat is simmering, have you tried using broth instead of water to give the meat more flavor.
I often do slip a little beef base in mine Sonya. It will certainly boost the flavor and is fine to do! –Rachel
Would it be okay to double recipe. Their would be five of us at the dinner table some normally. Go back for seconds
Yes absolutely Mary. It will double just fine. 🙂 I hope you enjoy it! –Rachel
Hey there. Going to make this for dinner tonight. Just want to make sure but if your doing the slow cooker do you add the 4 cups of water??
Hi Melissa, I’ve actually never made this in a slow cooker but the theory is that you need less liquid. If I reduced it at all, I’d only take out a cup–so add 3 cups of water instead of 4. But it’s up to you. I’d lean toward keeping the recipe the same, after all, it’s just gonna give you more soup in the end! –Rachel
I am in the process of making your recipe.We like our soup with a little more broth.Would you have me add more water or beef broth.And would you have me add the extra liquid when I am cooking the meat or when I add the other ingredients . This is for the beef vegetable soup
Hey Lisa, it won’t matter where you add it really…I’d probably just put a little extra water in at the beginning. But if you’re past that point a little more beef broth at the end won’t hurt a thing. 🙂
I was looking for a recipe that used a roast and this one looks great! Thanks for posting!
You’re welcome Sherry! I hope you enjoy it!
My mom makes something very similar but uses ketchup as a base. Sounds delicious. Can’t wait to try!
Well that sounds interesting Tina! I hope you like this version as much as your mama’s. 😉 –Rachel
So do you still add the 4 cups of water after covering the meat initially?
Hey Justin, you will only add the 4 cups of water once. Brown the meat in the oil and then add the 4 cups of water (and if you need a bit more to cover the meat, that’s okay) then simmer for the set time and add the rest of the vegetables, tomato juice, etc. right in to that water and meat in the pot. Let me know if that’s not clear. –Rachel
Love that I can stick it in the slow cooker!
This looks wonderful Rachel! I made a pot of hamburger vegetable soup and it hit the spot. Wishing you a blessed new year!
Happy New Year to you as well Gayle! I hope you are enjoying your new home!