old fashioned vegetable beef soup

INGREDIENTS

• 2 (14-ounce) can beef broth

• 1 1/2 pounds beef stew meat, cut into 1/2-inch cubes

• 1 (15-ounce) can green beans, drained

• 1 (15.25-ounce) can whole kernel corn, drained

• 1 (14.5-ounce) can tomato sauce

• 1 (6-ounce) can tomato paste

• 1 (46-fluid ounce) bottle tomato-vegetable juice cocktail (i.e. V8®)

• 1/4 teaspoon garlic powder, or to taste

• 1/4 teaspoon onion powder, or to taste

• Salt and pepper, to taste

DIRECTIONS

• In a large pot over medium heat, combine the beef broth and beef stew cubes. Bring the broth to a boil and reduce the heat to low. Let it simmer until the beef is fork-tender, about 45 minutes to 1 hour.
• Add the canned corn, green beans, tomato sauce, and tomato paste to the pot and mix to combine. Pour the tomato-vegetable juice cocktail and season with garlic powder, onion powder, salt, and pepper.
• Increase the heat to high to let the stew come to a boil. Reduce the heat again to low, and let the stew simmer for 5 hours. Serve and enjoy!

Additions and Variations:

• If you don’t have beef stew available, ground beef and Italian sausage both make awesome alternatives. If you have all three, use them all!

• Make your soup more flavorful and aromatic by sauteeing the vegetables with onions and garlic. This will remove any tin-like taste in the canned products. It’s an extra step, but it does make a huge difference. But don’t worry, I won’t judge if you skip it!

• This soup is already filling, but adding cubed potatoes will make it even heartier. It’s up to you what kind of potatoes to use – they’ll all work well.
  • Russets will make the broth extra thick and starchy.
  • Yukon Golds will add a buttery flavor.
  • Reds are less flavorful, but they do retain their shape even when simmered for hours.

• Raid the pantry, fridge, and freezer for carrots, pinto beans, frozen peas and corn, and any vegetable you can think of!

• Brighten up the flavors of the broth even more with a dash of Italian seasoning. It’s a blend of basil, parsley, oregano, and garlic, so expect a wonderful addition of earthy flavors to your soup.

• Throw some macaroni or egg noodles into the soup to turn your scrumptious meal into a feast.

Tips for Making the Best Vegetable Beef Soup

• If you want the broth to be thicker, add more tomato paste and add less broth and tomato-vegetable juice.

• Don’t overcrowd the pot when cooking the beef cubes. You’ll want to brown the meat, not steam it.

• This soup is already a complete meal on its own, but make it even more substantial and filling by serving it with any of these:
  • Dinner rolls, garlic knots, cornbread, and crackers, for dipping
  • Rice, if you’re extra hungry
  • Salad, for a light and refreshing contrast to the heaviness of the soup

• This vegetable beef soup gets even more flavorful after a day or two, so consider making it ahead of time. The broth will be thicker, richer, and just overall tastier.

• Storage Instructions: transfer the soup into an air-tight container and refrigerate it for up to 4 days. Reheat it in the microwave until it’s warmed through.

★ Why You’ll Love this Soup ★

It tastes like Grandma’s vegetable beef soup.

First, I don’t know about your grandma, but mine made a mean pot roast. I don’t know if it was because crockpots weren’t invented until 1940, or if she just liked the way the oven warmed up the house and made it smell divine, but she always roasted her beef in the oven as far as I can remember.

So this recipe, and pretty much anything involving large chunks of beef, always reminds me of my grandma. My grandma and my own crockpot actually. Guess that’s one way we are different. I love to stuff whatever-will-fit into my crockpot, set it and forget it for a few hours.

This vegetable beef soup may be old fashioned but it’s easy to make.

This vegetable beef soup is made from scratch but it’s very easy to make. Do you remember the mixed veggies that your mom made you eat when you were 10? Well they’re back. And your adult-self will love how they add to the health and flavor factor of this soup.

Throw in a diced potato (and serve with a side of garlic bread for good measure) and we are talking a full homemade meal, with very minimal effort.

Another recipe :

Ingredients

• ▢2 lbs cubed stew meat or 2lb pot roast
• ▢1 small onion diced
• ▢2 tbsp butter
• ▢2 cups mixed vegetables (corn, carrots, green beans and peas)
• ▢3 potatoes diced
• ▢3 ½ cups beef broth
• ▢1 beef bullion cube
• ▢14 oz petite diced tomatoes
• ▢1 tbsp Worcestershire sauce
• ▢2 bay leaves
• ▢Salt and pepper to taste

Instructions

• Heat butter in a dutch oven or large pot over high heat. Add stew meat and sear so that outside edges are brown, turning over as needed to brown all sides of the meat. Add diced onion to saute while searing the beef. Continually stir onions to prevent sticking. Cook for about 3 minutes total.

  *If finishing in a slow cooker, transfer both onions and beef to your crockpot set on low once fully seared.

• Add mixed vegetables, cubed potatoes (I leave the skin on like my grandma did for extra vitamins and flavor but you can peel them if you prefer), diced tomatoes, beef broth, beef bullion, Worcestershire sauce, and bay leaves.

• Bring to a boil then reduce heat to a low boil. Cook for 20 minutes or until potatoes are soft all the way through. Add salt and pepper to taste before serving.

  *If using a crockpot, cook for 1 hour on high (or 2 hours on low). Check potatoes to be sure they are fully cooked through, then serve.

And more recipe :

Ingredients

• 2 pounds meaty soup bones, short ribs or oxtail (in segments)
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 2 teaspoons paprika
• 2 teaspoons garlic powder (optional)
• 2 tablespoons oil
• 3 large carrots
• 3 stalks celery
• 1 large onion
• 2 large potatoes
• 1/2 pound green beans
• 4 cups chopped tomatoes, canned or fresh
• 1 tablespoon chopped fresh herbs of choice, or 1 teaspoon dried (optional)

Directions

• Trim excess fat from soup bones. Mix salt, pepper, paprika and garlic powder; rub all over meat.
• Heat oil (or some of the trimmed fat) in soup pot and brown meat over medium heat. While meat browns, chop onion, one of the carrots and one celery rib. Add to meat when its about finished browning.
• Add 6 cups water and adjust heat to maintain a simmer. Cover and cook until meat is tender, about 2 hours.
• Add herbs (if using) and remaining vegetables, cut into bite-size pieces. Simmer until potatoes are tender, 20 – 30 minutes. Taste soup and add salt and pepper as needed. Scoop out soup bones and discard, returning all edible meat to the pot. If soup seems fatty, let stand until fat rises to surface and skim it off. (If time allows, chill soup and lift off solidified layer of fat.)

Thank you for staying with this post “old fashioned vegetable beef soup” until the end.

More Posts :