Beefy Vegetable Soup!

When the weather gets chilly, there is nothing better to me than a bowl of vegetable beef soup.  It seems a lot of folks don't make vegetable soup with nice chunks of beef anymore.  So much of it is made with ground beef, chicken, smoked sausage or even no meat at all and just vegetables.  Those variations are all good and I have made them all myself at times, but they just don't compare to a good hearty and beefy vegetable soup with tender chunks of beef.  
This soup takes some time to prepare, so it's not one of those that you can throw together when you come home from work more than likely. It's a soup you need to make on the weekend or your day off, because the meat needs time to hang out and simmer for a few hours and then the vegetables have to have time to cook and the flavor time to blend.  This is a soup that gets better the next day also and it makes a lot.   Here is what you will need:
1  1/2 to 2 lbs. beef stew meat, round steak or sirloin, cubed
1 large onion, diced
vegetable oil for browning meat
1 large can (28 oz.) crushed tomatoes
4 cups V-8 vegetable juice (I use the hot n spicy type)
4 beef bouillon cubes or a can of beef broth
1 tsp. salt
1 tsp. seasoned salt
1 tsp. black pepper (less if you don't care for much pepper)
1 tsp. garlic powder
1 Tbs. Worcestershire sauce
2 stalks celery, sliced thin
3-4 medium size potatoes, peeled and diced
1 bag frozen vegetables for vegetable soup
1 cup frozen corn niblets
1 cup frozen baby lima beans
1 cup sliced carrots
1 can green beans, drained
1 cup sliced okra (if you use vegetable soup mixed vegetables it has okra in it, you can leave this out, but it acts to thicken the soup nicely)
6 cups water
Heat the oil in a large soup pot or Dutch oven.  Add the cubed beef and brown on all sides.
Add the diced onion to the pot
and sauté a little until slightly softened. 

 Add the can of tomatoes, V-8 juice, Worcestershire, salt, pepper, seasoned salt, beef bouillon or broth, and garlic powder.  Bring to a boil, then turn the heat to a low simmer, cover and let simmer for about 2 hours.  After the 2 hours, add the rest of the vegetables and the water and bring back to a boil, turn down to a low simmer and simmer for 1 hour.  Taste for seasoning, you might need just a tad more salt depending on your tastes.
This is so good served with Cornbread Hoe Cakes!


  1. I like all your china - I'm a china collector too. *-*

  2. I have been craving this very thing! I have been drooling over your blog for a couple of days now while the kids and I have been getting over the flu. For this northern living southern girl it's like a piece of home. Thank you.

  3. I'd like to invite you to join me at the Clever Chicks Blog Hop this week!

    I hope to see you there!
    Kathy Shea Mormino
    The Chicken Chick

  4. going to try this out tonight...

  5. making right now , looks aand smells so good!!!!

  6. What can I substitute for the can of tomatoes? My husband doesn't like pieces of tomato but will eat tomato sauces!

    1. can of pureed tomatoes

  7. Missy, you just use tomato sauce and it's very good. My husband doesn't like big chunks of tomato either, so I do use the crushed tomatoes, but the sauce is fine to use.

  8. Dang! There's actually a recipe for what I throw together! I love this soup. My mom and her mom always made this and now I see an actual recipe for it. I love to make a big 8 quart pot of this. Simmering on the stove all afternoon it makes the house smell so good.

  9. I made this today, I added a few tablespoons of uncooked elbow macaroni the last 10 minutes.

  10. I have been making this for years!!! My own recipe out of my head!!! But I add cabbage to mine also! Everyone loves it and the first time I made it for my fiance and her kids I had to make it three times in a row and they ate on it for two weeks straight!!!!!

    1. agreed... it's not complete without cabbage! Also, I do not add okra (or have ever heard of okra in veg soup). But that's the beauty of soups, add what you like ;-)

  11. Missy, you can also put the tomatoes in a blender and it will puree the chunks of tomato.

  12. This is very similar to what my mother used to make. She would often use left-over shredded beef roast for the meat. It saves time, but still gives it that nice roast flavor. And, it uses up left-overs. She also threw in any left-over veggies she had, like potatoes that were cooked with the roast.


  14. I also add barley to mine. I guess it's just a leftover from when my Grandma used to make it. sometimes I add dilatini (sp). I also don't add okra... not a big fan of it and neither is my husband. Unless it's fried of course.

  15. Agree that veg soup requires cabbage and barley! I also like to use the inner stalks of celery with the leaves.

  16. Ive been making this recipe ever since i saw it on here. I never knew how to make it because im a bachelor but boy it sure is good. Thanks!