I love vegetable soup and this vegetable beef soup recipe is full of vegetables! Canned soup does not even begin to compare! It is loosely based on one I found in a magazine many years ago. It is made with stewing beef but cut into smaller pieces. The original recipe did not include onion, olive oil, pepper, salt, or a can of petite tomatoes added to the broth. The acidity of the tomatoes makes the meat very tender.
If you have fresh vegetables, they can easily be substituted for frozen.
There were things I omitted from the original recipe, like soy sauce, steak sauce, and nutmeg. Why? Just didn’t think they were needed. Since I taste-tested the broth throughout the process, those things just seemed unnecessary in my mind and through the tasting.
Canola oil was used in the original recipe and then strained from the meat after browning. Hello! There goes a lot of flavor in the trash! I am not a fan of canola oil. Don’t remove the olive oil. Olive oil is actually good for you, why not use it?
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Homemade Vegetable Beef Soup
Ingredients:
- 1-1/2 lbs. of stew meat, cut into small pieces
- 1 medium onion, chopped
- olive oil for browning meat
- 32-ounce box of beef broth
- 14-1/2 oz can petite diced tomatoes
- 1 Tblsp. Worcestershire sauce
- 1-1/2 cups carrots
- 1 pound of baby potatoes, cubed with skins on
- 2 stalks of celery, chopped
- 1 tsp. garlic powder
- 2 tsp. salt
- 1/4 tsp. dried oregano
- 1/4 tsp pepper
- 1 cup baby peas
- 1 cup corn
- 1 – 3/4 cups frozen cut green beans (cooked in the microwave for 4 minutes)
Directions:
In a Dutch oven, brown the stew meat pieces in the hot olive oil. Add the chopped onion and cook until transparent.
Add the beef broth, the Worcestershire, and the diced tomatoes. Heat to boiling, lower the heat, and cover with a lid. Simmer for thirty minutes.
Add the carrots, potatoes, celery, garlic powder, salt, oregano, and pepper. Bring back to a boil, cover, and simmer for an additional 15 minutes.
Add the peas, corn, and green beans, bring to a boil, cover, and cook for an additional five to ten minutes until the peas, corn, and green beans are done.
Although it takes a little while to cook, this recipe is straightforward, and not much time must be spent in preparation. Hopefully, this recipe for homemade vegetable beef soup with green beans will soon be one of your family’s favorites, too.
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Vegetable Beef Soup
Ingredients
- 1-1/2 lbs. of stew meat, cut into small pieces
- 1 medium onion, chopped
- olive oil for browning meat
- 32-ounce box of beef broth
- 14-1/2 oz can petite diced tomatoes
- 1 Tblsp. Worcestershire sauce
- 1-1/2 cups carrots
- 1 pound of baby potatoes, cubed with skins on
- 2 stalks of celery, chopped
- 1 tsp. garlic powder
- 2 tsp. salt
- 1/4 tsp. dried oregano
- 1/4 tsp pepper
- 1 cup baby peas
- 1 cup corn
- 1 - 3/4 cups frozen cut green beans (cooked in the microwave for 4 minutes)
Instructions
Directions:
In a Dutch oven, brown the stew meat pieces in the hot olive oil. Add the chopped onion and cook until transparent.
Add the beef broth, the Worcestershire, and the diced tomatoes. Heat to boiling, lower the heat, and cover with a lid. Simmer for thirty minutes.
Add the carrots, potatoes, celery, garlic powder, salt, oregano, and pepper. Bring back to a boil, cover, and simmer for an additional 15 minutes.
Add the peas, corn, and green beans, bring to a boil, cover, and cook for an additional five to ten minutes until the peas, corn, and green beans are done.
