Today I’m re-sharing one of my very favorite soup recipes: Vegetable Beef Soup.
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Why am I re-sharing? Because I was reminded today of how my love of food came to evolve in my lifetime. Food: We all have to have it. It’s a necessity. But there’s so much more to it than that (to me, anyway).
Food brings people together on so many levels. Whether you’re celebrating, mourning, socializing or trying to comfort a loved one… food is always there.
Sometimes you get home from a long day at work and just need to throw something together to nourish your family… then other times you pour your heart and soul into making a meal for someone you love dearly. That’s what I did today with this soup.
You see, one of my very dearest and best friends is battling the beast. His name is cancer and I hate him with a passion. Hate is an ugly word and I don’t use it very often at all. But it’s warranted today.
When I feel like comforting someone I always make this soup. It’s full of beef (no skimping!) and healthy veggies.
WHAT’S IN THIS VEGETABLE BEEF SOUP?
- Stew meat (and lots of it!)
- Onion
- Potatoes
- Carrots
- Celery
- Tomatoes
- Corn
- Okra
- Green beans
- Baby lima beans
- Herbs and seasonings
So whether you’re making this soup to comfort a loved one or making it for your family to enjoy on a cold day by the fire, remember life is precious. Savor every minute, and enjoy the journey. Every single day is a gift.
I hope this comforting soup brings you as much comfort and joy as it has brought me and my loved ones over the years. 
Originally published December 2, 2015 and updated January 20, 2018.
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Vegetable Beef Soup
Prep Time: 15 mins- Cook Time: 55 mins
- Total Time: 1 hour 10 mins
Yield: Approximately 5 quarts
Print Recipe
Pin RecipeIngredients
- 2-1/2 tablespoons olive oil
- 2 pounds beef stew meat, cut into bite-size pieces (about 3/4-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
- 1 tablespoon 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
- 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.
- 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.
- Garnish with fresh chopped parsley, if desired.
The best comfort soup ever
★★★★★
Thanks so much, Janna!
My Dad made this soup when I was growing up. I loved it! Back then he was able to find a bone to make stock. Of all the things I learned to cook from him this was not one of them. I’m so glad you posted this. Brings back a LOT of memories and I’m going to make this for my family! Perfect winter fare.
★★★★★
Thank you so much, Al! I enjoy it so much and hope you and your family do, too!
Made this tonight and love it!! Will definitely make it again. Thank you for sharing!
★★★★★
Hey Traci, thanks so much… so glad everyone liked it! 🙂
I have been meaning to make some hearty beef soup now that it’s getting cooler!! Looks delicious.
Thanks so much, Mary! 🙂
I love food for that reason, too – it does so much to bind us together! I’m so sorry about your friend battling cancer. It’s the worst! I’m sure such a cozy meal at least made the moment better!
Thank you so much, Melissa… she enjoyed it so much! 🙂
This should be next to the word “heartwarming” in the dictionary. Looks SO stinking good- definitely need to try this winter!
Thank you so much, Karly! 🙂