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Bring the flavor of slow cooked goodness to your kitchen with this vegetable beef soup.
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Vegetable Beef Soup

A classic, warm vegetable beef soup that can be made stove-top or in your slow cooker.
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 -10
Calories 168kcal
Author Rachel Ballard

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.

Nutrition

Calories: 168kcal