OLD FASHIONED BEEF-VEGETABLE SOUP

 

  • Cooking Time: 60
  • Servings:
  • Preparation Time:

Ingredients

  • 1/4 cup cooking oil
  • 1 medium onion, chopped
  • 3 or 4 stalks celery sliced
  • (include some leaves)
  • 4 medium carrots, sliced
  • 1/2 or more as desired head cabbage sliced or chopped as you like
  • 1 medium zucchini or yellow squash, cut in chunks
  • 1 1/2 to 2 lb chuck roast cut in chunks (size you desire)
  • 5 or 6 potatoes (medium)
  • 1 28 oz can tomatoes or approx 1 qt of home canned
  • 6 to 7 cups beef stock
  • 1 16 oz can of cut green beans
  • 1/2 to 1 cup sliced okra (can be frozen)
  • 1 8 oz can baby limas
  • 1 cup corn-canned or frozen
  • 4 tsp salt
  • 1/2 tsp pepper
  • 1/4 to 1/2 tsp basil

Directions

  • Instructions
  • In an 8 qt Dutch oven or saucepot over high heat in very hot oil, cook onion, celery, carrots, cabbage and squash until vegetables are lightly browned, stirring frequently. With slotted spoon remove vegetables to bowl and set aside.
  • In same Dutch oven over high heat,in remaing oil, cook beef chunks, stiring frequently, until meat is well browned on all sides.
  • Meanwhile, peel potatoes: shread 1 potato and cut remaining into 1 inch chunks. To meat chunks add reserved vegetable mixture, potatoes, tomatoes with their liquid and remaining ingredients: heat to boiling. Reduce heat to low; cover and simmer about 1 hr or until beef chunks and potatoes are fork tender.
  • You can adjust the vegetables to your personal preference and substitute fresh, or froze for the canned. I often use a package of frozen mixed vegetables for soup if I don't have the canned ones. Either one make delicious soup and it is nice to make when zucchine and other veggies are fresh in the summer. There is never any leftovers at our house.

Notes

This Delicious Vegetable - Beef Soup was passed down from my mother. It is always a big hit at family and neighborhood gatherings and I make it often especially in the summer when I often substitute the fresh veggies instead of canned or frozen.

Cooks Note:

You can adjust the vegetables to your personal preference and substitute fresh, or froze for the canned.

I often use a package of frozen mixed vegetables for soup if I don't have the canned ones.

Either one make delicious soup and it is nice to make when zucchini and other veggies are fresh in the summer. There is never any leftovers at our house.

Categories: Beef  Potato  Soup  Soup  Stove  Vegetable 

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