Vegetable Beef Soup

Name: Vegetable Beef Soup
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 10
Cuisine: Southern
Ingredients: 1 tablespoon Vegetable oil; 2 pounds stew meat or top sirloin steak cut into 1-inch dice; salt and pepper; 2 (28-ounce) cans whole tomatoes,, undrained and roughly chopped; 1 (14.5-ounce) can stewed tomatoes; 2 (8-ounce) cans tomato sauce; 2 cups chicken broth; 1 yellow onion,, chopped; 1 celery stalk,, chopped; 1 tablespoon sugar; 1 1/2 teaspoons salt; 1 teaspoon Worcestershire sauce; 1 teaspoon black pepper; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1 bay leaf; 2 small russet potatoes,, peeled and diced; 2 carrots,, peeled and chopped; 1 cup green beans trimmed and cut into 1 1/2-inch pieces; 1 1/2 cups sliced okra; kernels from 2 ears of corn

Vegetable Beef Soup is the perfect way to use up the last remnants of the summer garden. Full of tender chunks of beef and lots of veggies.

Prep15 min
Cook12 min
Total27 min
Serves10
Rating4.7

Old-fashioned southern Vegetable Beef Soup is like a bowl full of comfort. So much flavor! As we approach the last days of summer, this soup is the perfect way to use up the last remnants of the summer garden.

Pretty much any vegetable can be used in vegetable beef soup- zucchini, squash, lima beans, spinach – whatever you have on hand and you’d like to get rid of. Throw it all in the pot.

My favorite vegetables to put in this soup are corn and okra. If you don’t have fresh, frozen can be used. In fact, Vegetable Beef Soup is perfect for using up those last little bits of vegetables in your freezer.

Type Of Meat

I like chunks of sirloin steak in my soup, but you can easily substitute ground beef.

Freeze For Later

This soup freezes really well so put some away in the freezer. A month from now when school is in full swing and you’re crunched for time, you’ll be glad you did. Add a quick grilled cheese sandwich and you have Southern comfort food at its best.