Now that it’s cooler out, I like to make huge pots of soup several times a week. They’re not only great for several nights of dinners, but I love having the leftovers to pack for lunch. And, most freeze well, too. This beef vegetable soup recipe came from my grandmother and is one of my favorites — it’s hearty, healthy, and so delicious, plus it feeds a crowd! Serve with slices of fresh bread or rolls — or, my favorite, a cold cheese sandwich — to soak up the broth.
Beef Vegetable Soup
2015-11-09 09:39:50
Prep Time
15 min
Cook Time
45 min
Ingredients
- 1 lb chuck roast
- 3 carrots, peeled and sliced into thin rounds (about 1 cup)
- 3 medium white potatoes, peeled and cut into small cubes (about 2 cups)
- 1 medium onion, diced
- 1/4 head green cabbage, chopped (about 2 cups)
- 1 15 oz. can diced tomatoes
- 2 cups frozen cut green beans
- 1 cup frozen peas
- 1 cup frozen lima beans
- 1 cup frozen corn
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Slice the beef into small bite-size pieces. Place in a large pot or Dutch oven, cover with water and bring to a simmer. Cook until no longer pink, about 10 minutes.
- Add the carrots, potatoes, onion, cabbage, and tomatoes. Bring to a simmer, cover, and cook until tender, about 25 minutes.
- Add the frozen vegetables, and cook until tender and heated through, about 10 minutes. (Add about 1 cup additional water if needed).
- Season with salt and pepper.
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