HEARTY BEEF AND VEGETABLE SOUP

This delicious, hearty, beef and vegetable soup will help keep you warm on these cold, wintery days we have been having.An old fashioned, homemade soup packed with tender beef and vegetables. soup, vegetables

I made this vegetable soup a few days ago on one of those cold days.  I did not plan on putting this recipe on my blog, so I did not take any pictures.   After we started eating it, I jumped up and took 1 picture with my phone. 

When I was growing up, my father always made huge pots of vegetable soup that we ate on for days.  This kind of soup just tastes better each day after you make it.  I keep forgetting to ask him for his recipe, although I don’t think he really has one.  He just kept adding whatever vegetables we had available. 

Feel free to add your favorite vegetables.

I think the secret to making this soup so hearty, and to getting the beef so tender, is to cook it slowly in stages.

The first step is to season the beef and simmer it until tender.  Don’t add everything in the pot at once….. Seasoning the ingredients in layers is another secret to this vegetable soup.

Hearty Beef and Vegetable Soup
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Ingredients
  1. 1 1/2 lbs beef stew meat
  2. 1 teaspoon kosher salt
  3. 1/4 teaspoon coarse black pepper
  4. 1/4 teaspoon garlic salt
  5. 1 cup fresh carrots, thick sliced
  6. 2 cups white potatoes, peeled and cut into 1/2 inch cubes
  7. 1/4 teaspoon kosher salt
  8. 1/4 teaspoon coarse black pepper
  9. 1 cup celery stalk, chopped
  10. 1/4 to 1/2 small head cabbage, chopped
  11. 36 oz bottle or can of tomato juice
  12. 1 (10 oz) bag frozen peas
  13. 1 (10 oz) bag frozen corn
  14. 2 (14oz) cans of cut green beans, drained
  15. 1 (8.25oz) can green baby lima beans
  16. (few dashes of hot sauce if desired)
Instructions
  1. Place the stew meat in a large dutch oven or saucepan. Season with the salt, pepper, and garlic salt. Cover with water and bring to a boil. Reduce heat to low, cover, and simmer until meat is fork tender. (May add small amounts of water if needed to slow cook meat.) Stir occasionally.
  2. Add the carrots and potatoes, season with salt and pepper, and cook on medium heat for 20 minutes, covered. Stir frequently. Keep the water level enough to just cover the vegetables.
  3. Stir in the celery and cabbage. Cover and simmer over low heat for 20 minutes.
  4. Stir in 2 cups of the tomato juice, cover, and simmer 15 minutes.
  5. Add the peas, corn, green beans, and lima beans to pot. Stir to combine all ingredients. Add more of the tomato juice to cover ingredients and to obtain desired thickness of broth.
  6. Simmer, covered, 20 minutes. Stir frequently.
  7. Taste soup, add more salt and pepper as needed. Add hot sauce if desired.
  8. I turn this soup off, let it cool, and refrigerate. The next day I simmer it slowly prior to serving.
Notes
  1. Soup is delicious on the day it is made but I think the flavors go together so much better if it sets a few hours or until the next day.
GRANDMA HONEY'S HOUSE http://grandmahoneyshouse.com/
  Enjoy!

One thought on “HEARTY BEEF AND VEGETABLE SOUP”

  1. Even sunny southern California is having some chilly days – at least chilly for us. We’ve been eating more soup as it is warm on the tummy and easier on the calorie intake than a hamburger! Thanks for the recipe.

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