Go Back
Hearty Beef and Vegetable Soup is an old fashioned, homemade soup packed with tender beef and vegetables.
Print Pin

HEARTY BEEF AND VEGETABLE SOUP

The perfect soup for cold or rainy days. A pot full of slow simmered tender beef, and hearty vegetables.
Course Soups/Stews
Cuisine American
Keyword Old Fashioned Vegetable Soup, Beef and Vegetable Soup,
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 8
Calories 300kcal
Author pamelashank2015

Ingredients

  • 1 1/2 lbs beef stew meat
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse black pepper
  • 1/4 teaspoon garlic salt
  • 1 cup fresh carrots thick sliced
  • 2 cups white potatoes peeled and cut into 1/2 inch cubes
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon coarse black pepper
  • 1 cup celery stalk chopped
  • 1/4 to 1/2 small head cabbage chopped
  • 36 oz bottle or can of tomato juice
  • 1 10 oz bag frozen peas
  • 1 10 oz bag frozen corn
  • 2 14oz cans of cut green beans, drained
  • 1 8.25oz can green baby lima beans
  • few dashes of hot sauce if desired

Instructions

  • 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, about 1-2 hours. (May add small amounts of water if needed to slow cook meat.) Stir occasionally.
  • 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.
  • Stir in the celery and cabbage. Cover and simmer over low heat for 20 minutes.
  • Stir in 2 cups of the tomato juice, cover, and simmer 15 minutes.
  • 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.
  • Simmer, covered, 20 minutes. Stir frequently.
  • Taste soup, add more salt and pepper as needed. Add hot sauce if desired.
  • 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.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Helpful Notes:
The secret to making this soup so hearty, and to getting the beef so tender, is to cook it slowly in stages. Simmer it long periods of time. 
I find that it tastes better if you make it a day ahead of when you plan to serve it.
Don't add everything in the pot at once.
Chop the vegetables close to the same size for even cooking.