Vegetable Beef Soup

I can’t believe I’ve waited this long to share with you one of my very favorite recipes of all time:  Vegetable Beef Soup.

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Forgive me.  It’s just that every time I make it, I make it at night most times and I don’t even think about photographing it the next day (I try to photograph in natural lighting when I can).  This soup keeps so good, I should have photographed this and had this on the blog way before now.

This is by far my go-to wintertime comfort soup that everyone loves.  I DON’T skimp on the meat and make a pot big enough that there’s always leftovers, because it also freezes well.  This recipe filled my 8-quart pot up about 2/3 of the way full, so it’s safe to say this recipe yields about 5 quarts or so.

If there’s a vegetable that you don’t like in this soup, just substitute another one in its place.  I absolutely love okra in my vegetable beef soup and to me it’s not complete without it.  But I know a few people that don’t like okra… so just substitute something else in its place (or omit) if you don’t like it.

It’s so peaceful to me in the wintertime to peel and chop the vegetables, knowing that big pot of awesomeness is about to occur… and the smell is AMAZING while it’s simmering.  I’ve had some of my greatest memories in the kitchen making this soup, and I hope you enjoy it as much as I have over the years.  Happy simmering!  🙂

Vegetable Beef Soup

 

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Prep time

15 mins

Cook time

55 mins

Total time

1 hour 10 mins

 

Serves: Approximately 5 quarts

Ingredients

• 2-1/2 tablespoons olive oil
• 2 pounds beef stew meat, cut into bite-size pieces (about ¾-inch)
• 1-1/2 cups chopped yellow onion
• 1-1/2 pounds potatoes, peeled and diced (about 4 cups -- I used russet potatoes)
• 1-1/2 cups peeled and sliced carrots
• 1 cup sliced celery
• 3 teaspoons fresh minced garlic
• 1 (28-ounce) can diced tomatoes with juice
• 7 cups beef stock
• 3 tablespoons Worcestershire sauce
• 1 cup frozen corn
• 1 cup frozen okra
• 1 cup frozen green beans
• 1 cup frozen baby lima beans
• 1 bay leaf
• Salt and pepper, to taste
• Fresh chopped parsley for garnish, if desired

Instructions

1. In a large 8-quart stockpot, heat olive oil over medium-high heat. Add meat and cook until browned, stirring constantly, about 4-5 minutes. Remove meat with a slotted spoon and transfer to a bowl, leaving juices in pot. Decrease heat to medium and add onions, potatoes, carrots, celery and garlic. Cook, stirring frequently for about 8 minutes.
2. Add remaining ingredients to pot and return cooked beef to pot. Stir gently to combine. Bring to a boil, then reduce heat to medium-low. Cover pot and gently simmer for at least 30-35 minutes, or until beef and vegetables are tender. Remove bay leaf before serving.
3. Garnish with fresh chopped parsley, if desired.

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