Go Back
–+ servings
Homemade Vegetable Beef Soup
Print

Homemade Vegetable Beef Soup Recipe

A hardy, wholesome, substantive and balanced vegetable beef soup recipe good year round. Vegetarian substitutes are provided in the note.
Course Soups & Stews
Cuisine American
Keyword beef soup, homemade vegetable beef soup, vegetable soup
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 12
Calories 110kcal
Author Kitchen Boss

Ingredients

  • to 1 1/2 lbs stew meat Could use leftover roast beef, too
  • 1 medium to large onion peeled and chopped
  • 2 cups beef broth or 1 can
  • 3 cups water
  • 1 cup carrots chopped
  • 1 cup celery chopped
  • 1 cup okra chopped
  • 4 medium potatoes peeled and cut into chunks
  • 2 cups whole kernel corn or 1 can
  • 2 15 ounce cans petite diced tomatoes
  • 1 cup peas canned or frozen
  • 1 cup zuchini sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 1 teaspoon worcestershire sauce

Instructions

  • In a large pot on top of the stove,  bring all ingredients to a boil.  
  • Decrease heat to simmer and let cook 1 1/2 hours until meat and potatoes are done.  
  • You don’t have to use the same vegetables we used in this recipe.  Use whatever you have on hand and add the spices you like.  

Makes ~3 quarts or 24 cups of soup for 12 2-cup servings.CROCKPOT OPTION:

  • You could make this in the crockpot, too.  Just cook 7 or 8 hours on low or 4 to 5 hours on high.

Notes

VEGETARIAN SUBSTITUTES:
Here are some of our favorite vegetarians can substitutes:

Nutrition

Serving: 2cups | Calories: 110kcal | Carbohydrates: 12g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 28mg | Sodium: 184mg | Fiber: 2g | Sugar: 2g