Homemade Vegetable Beef Soup

Every time I think of this soup, I think of my childhood.  We used to eat it all the time.  Not only is it really easy, but it is very healthy and inexpensive. It makes a lot, so it is perfect for freezing leftovers or even another complete meal that you could take to someone. Just bake a loaf of bread and you have an amazing and simple meal to drop off.

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This Vegetable Beef Soup is also great for feeding large groups. Make a pot of elbow macaroni to serve it over: you’ll stretch the number of servings.

This recipe is so versatile, you can put any of your favorite vegetables in.  I have most of the ingredients on hand from stocking up when there are sales.  I can get:

tomatoes, or

peas, for example, for next to nothing when I pair coupons with what’s on sale.

All through the summer I have been freezing vegetables from our CSA and putting away extras from meals I have made.  I froze grilled corn, diced organic potatoes I found on sale, and even put away 40 lbs of canning tomatoes in the freezer.  All these went in my soup pot.

This is a perfect way to use leftover steak, pot roast or even hamburger meat. I like to use what I have on hand, no need to waste time cooking when you don’t have to.

The other alternative is to just grab a bag of frozen vegetable soup mix and use the other ingredients below. Very convenient, and I have done that for years.

Vegetable Beef Soup

1 onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1 cup diced potatoes
1 cup corn
1 cup peas
2 cans diced tomatoes with juice
1 large can tomato sauce
3-4 beef bullion cubes
1 lb ground beef, cooked (or other leftover beef like pot roast or steak, diced or shredded)
2 cups water
2 tablespoons red wine vinegar
salt and pepper to taste

Heat onions, celery and carrots in a large stockpot with some olive oil.

Add potatoes and cook for about 3 minutes.

If soup seems too thick, add more water.  Bring to a boil, then reduce and simmer for 30-45 minutes. Serve with corn bread, elbow macaroni or just plain!

Vegetable Beef Soup

 

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Ingredients

• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup diced potatoes
• 1 cup corn
• 1 cup peas
• 2 cans diced tomatoes with juice
• 1 large can tomato sauce
• 3-4 beef bullion cubes
• 1pound ground beef, cooked (or other leftover beef like pot roast or steak, diced or shredded)
• 2 cups water
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions

1. Heat onions, celery and carrots in a large stockpot with some olive oil.
2. Add potatoes and cook for about 3 minutes.
3. Add in your meat.
4. If soup seems too thick, add more water.
5. Bring to a boil, then reduce and simmer for 30-45 minutes.
6. Serve with corn bread, elbow macaroni or just plain!

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Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.