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Overhead view of two white bowls of beef stew by saltine crackers.

Vegetable Beef Soup

  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 10 mins
  • Yield: Approximately 5 quarts


  • 21/2 tablespoons olive oil
  • 2 pounds beef stew meat, cut into bite-size pieces (about 3/4-inch)
  • 11/2 cups chopped yellow onion
  • 11/2 pounds potatoes, peeled and diced (about 4 cups — I used russet potatoes)
  • 11/2 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


  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.