vegetable soup

When the cold settles in, there’s nothing more comforting than a steaming bowl of homemade Beef Vegetable Soup.

This hearty, old-fashioned recipe is loaded with tender beef, farm-fresh vegetables, and rich, savory broth—slow-simmered to perfection.

Making two pots of beef vegetable soup for tomorrow for the seniors in my building.

They are waiting patiently for tomorrow to get here. Soup tastes so good on a very cold day.

Here is my recipe for my beef vegetable soup.

2 pks of beef cubes
4 large carrots…. chopped
1 lb onion… chopped.

4 celery ribs….chopped
3 garlic cloves….chopped
1 lb green pepper….chopped.

3-4 lg potatoes….cubed
2 1/2 tablespoons of vegetable oil
3 cups of beef broth.

2 lb cans of diced tomatoes undrained
3 cups of V8 juice
2 cups of chopped cabbage.

2 cans of each…green beans, peas, corn, Lima beans, kidney beans, garbanzo beans, and any other can veggies you want.

2 teaspoons of beef bouillon granules
4 cups of beef broth. I use beef broth that I saved from cooking a roast. Or you can use store bought beef broth.

1 1/2 teaspoon of dried parsley flakes
1 teaspoon of salt and pepper
1 teaspoon of dried marjoram.

1 teaspoon of dried thyme
1/2 teaspoon of dried basil
2 good size bay leaves.

In a large pot add the vegetable oil and the beef cubes and the spices and cook for about 10 minutes.

Add the carrots, celery, onions, garlic, green peppers and potatoes
Cook for about 10 minutes.

Stir in the rest of the ingredients and stir together.

Cook to a rolling boil them turn on low and cook all day
May need to add more V8 juice if soup is thick.

Before serving remove the bay leaves.
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Certainly! Here are some thoughtful variations and storage tips for your delicious Beef Vegetable Soup:

Variations

Meat Options

Use ground beef, shredded roast beef, or even leftover steak for a different texture and flavor.

For a leaner version, try ground turkey or chicken.

Broth Base

Swap beef broth with vegetable broth for a lighter or vegetarian version (just omit the meat).

Add a splash of Worcestershire sauce or a dash of soy sauce for deeper flavor.

Vegetables

Swap in sweet potatoes, butternut squash, or zucchini depending on what’s in season.

Add a handful of spinach or kale at the end for extra greens.

Grains & Pasta

Stir in barley, rice, or small pasta (like ditalini) to make it even heartier.

If adding pasta, cook it separately and add it just before serving to prevent sogginess.

Spices & Herbs

Add a pinch of crushed red pepper flakes for some warmth.

A teaspoon of Italian seasoning can give it a herby twist.

Storage Tips

Refrigerator:

Let the soup cool completely before storing.

Transfer to airtight containers.

Store in the refrigerator for up to 4–5 days.

Reheat on the stove over medium heat or in the microwave, stirring occasionally.

Freezer:

Soup freezes beautifully!

Pour cooled soup into freezer-safe containers or zip-top bags (leave some space for expansion).

Label and freeze for up to 3 months.

Thaw overnight in the fridge, then reheat gently on the stove.

Pro Tip:

If planning to freeze, leave out potatoes or pasta until reheating, as they can change texture when frozen.

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