Mom’s Vegetable Beef Soup

Hearty vegatables and fresh beef make this "stick to your ribs" tummy warmer soup a favorite with the entire family!

Mom’s Vegetable Beef Soup

kimberlyfrayerRecipe by kimberlyfrayer

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45 minutes

2 hours 45 minutes

10 Bowls

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    Tips & Techniques

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    Ingredients

    • 2 # lean stew beef or a beef roast cut into cubes
    • 1 Medium Onion, chopped
    • 4  Stalks of celery, sliced cross wise
    • 1/2 # Carrots, chopped or thick slices
    • 2 Large cans tomatoes, chopped with juice
    • 1 Small bag Frozen Green Beans
    • 1/2 Small bag Frozen Corn
    • 1/2 Small bag Frozen peas
    • 2 Large raw potato, cubed; optional
    • 1 Small, head Green Cabbage, sliced; optional
    • 1/2 Teaspoon Salt
    • 1/4 Teaspoon Coarse ground black pepper

    Directions

    1. 1Directions: Cut meat into ½ to 1 inch cubes, coat in flour and place into ½ inch of melted Crisco. Salt, pepper and brown beef, adding onion, carrots and celery to mix. Salt and coarse pepper to taste, or wait and individualy season.
    2. 2When slightly browned all over, pour off remaining grease and add 2 large glasses of water. Stir brownings off the bottom of the pan into the water to make the broth.
    3. 3Add tomatoes- cut if whole, then frozen veggies on top. Get soup to boiling then turn down heat to simmer. If using potatoes, add now. If adding cabbage, add the last 45 minutes. Cook on low for a couple hours.
    4. 4Enjoy with fresh bread or salad!
    5. 5Left overs are even better the next day.
    6. 6You can easily expand this to accomodate as much beef and as many vegetables as you like. (more left overs)

    Categories: Soups & Stews, American, Comfort Foods, One Dish, Slow Cooker

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