Vegetable Beef Soup
This homemade Vegetable Beef Soup is not only delicious but extremely healthy! With only eight simple ingredients, this soup is easy to make and will become your new go-to dinner.
I grew up eating this. It was perfect all year long but during the winters, it was the perfect dinner after a long day! The flavors are comforting and warm that always leave you wanting another bite.
When I was little, my mom grew a lot of the food we ate. Corn, okra, berries, pears, nuts, tomatoes, beans, etc. It was a garden that always changed but always had a few staples. During the summers, we’d go and pick the food needed for this soup and make it.
But during the winter, the cold came along and killed our garden. So, we’d use frozen veggies as a substitute. It still worked and tasted just as good!
It really doesn’t matter if you have access to fresh veggies or frozen, you can always make this soup and have a delicious meal everyone will love!
How to make vegetable soup
With ease! Once the prep work is done, all you have to do is dump all of the ingredients (except the pasta) into a large stock pot. Yep. It’s really that simple.
Let this cook for about three hours and you’re pretty much done! What we like to do is spoon however much we’re going to eat for dinner into a smaller pot, add whatever pasta we have on hand, and let that cook for a few more minutes. We freeze the rest of the pot so we always have some on hand.
You can easily add enough pasta for the entire pot. There is no exact measurement for this so, add as much or as little pasta as you’d like!
Is vegetable soup vegan?
This version is technically not vegan or vegetarian. BUT you can substitute vegetable broth for the beef stock and leave out the stew beef and have an amazing soup for everyone!
Can you freeze vegetable soup?
Absolutely! As I said earlier, we always freeze this soup because it makes so much! We prefer to leave the pasta out when freezing because cooking pasta twice is just… eh.
With that in mind, go on ahead! You can always add pasta and cook the pasta once the soup thaws.
Expert Tips:
- This soup can be made with fresh or frozen vegetables. Each 1-3/4 cup measurement will be a 15 ounce bag.
- If you want to make this soup vegetarian or vegan, use vegetable stock and leave out the stew beef.
- This soup freezes really well!
When you make this Vegetable Beef Soup recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #MSDHospitality.
Vegetable Beef Soup
Ingredients
- 3 quarts diced tomatoes
- 3 cups diced onion
- 1 ¾ cup baby lima beans
- 1 ¾ cup corn
- 1 ¾ cup sliced okra
- 2 large carrots peeled and sliced
- 8 cups [beef stock]
- 3 pounds stew beef cooked
- 1 cup pasta of your choice
- Salt and pepper to taste
Instructions
- Combine tomatoes, onion, baby lima beans, corn, okra, carrots, beef stock, and stew beef in a large pot.
- Bring to a boil. Reduce heat, and simmer for 2-3 hours. Stir occasionally.
- Add pasta. Continue to cook for another 10 minutes.
- Serve and enjoy!
Notes
- This soup can be made with fresh or frozen vegetables. Each 1-3/4 cup measurement will be a 15 ounce bag.
- If you want to make this soup vegetarian or vegan, use vegetable stock and leave out the stew beef.
- This soup freezes really well!
EQUIPMENT
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Definitely making this while the kids are here for Christmas’