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Old Fashioned Vegetable Beef Soup

Old Fashioned Vegetable Beef Soup

Everybody that has tried this keeps coming back for more.

Course Soup
Cuisine American
Keyword Old Fashioned Vegetable Beef Soup
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours 10 minutes
Servings 6
Calories 365 kcal

Ingredients

  • 1 lb beef stew meat
  • 1 onion
  • 3 celery ribs
  • 10 baby carrots or a couple regular carrots
  • 2 potatoes peeled if you like
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 14 ounce cans diced tomatoes (I use salt-free)
  • 3 1/2 cups broth or 2 14-oz cans
  • 2 small bay leaves
  • 2 teaspoons garlic powder
  • 2 tablespoons olive oil or any cooking oil
  • 4 cups water
  • 2 teaspoons hot pepper sauce

Instructions

  1. Cut meat into small, bite-size (1/2") pieces.
  2. In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown. Set aside on a plate.
  3. Chop celery, onion, potatoes, and carrots into bite-size pieces. Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
  4. Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic. Bring to a boil.
  5. Reduce heat and simmer uncovered until beef is almost tender, about an hour.
  6. Add peas and hot sauce to soup.
  7. Cover and simmer until beef is tender, about 30 minutes longer.
  8. Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.