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 vegetable beef soup. It’s full of beef (no skimping!) and healthy veggies.
The best part to me is smelling it simmer and filling the house up with comforting aromas. Today as I was smelling this soup simmering, I thought back as to just why I started this blog. Why??? This was why. THIS.
Being able to bring comfort to loved ones is so rewarding. When I saw my sweet Rhonda take the first bite my heart melted. I love her so.
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.Print
- 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
- 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.