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Julia’s Vegetable Beef Soup

Delicious homemade vegetable beef soup - Julia's Simply Southern

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In this post I’m sharing Julia’s Vegetable Beef Soup Recipe.

 

In honor of January being Soup Month and this arctic blast that has come our way I am making a big pot of vegetable beef soup. It is one of my favorite winter meals and it lasts a couple of days so I don’t have to cook tomorrow.

I start by chopping up my fresh vegetables and adding to a large pot with a drizzle of olive oil and a tablespoon of butter.

 

Tomato Beef Soup

 
homemade vegetable beef soup recipe
 
I season throughout the cooking process of making the soup. Season with a little salt and fresh cracked black pepper, continue to saute the vegetables.
 
 

Southern Vegetable Soup

How to make homemade vegetable beef soup
 
I personally never buy the packages of cubed beef in the store. I don’t think the pieces are always the best quality of beef and they charge more for it because it’s in big chunks.
 
I find it more economical to buy a piece of beef, it can be a steak or whatever you choose, and cut it into pieces yourself. Besides smaller bite size pieces work better anyways. It only take a couple of minutes to do.
 
Next, add the beef and the rest of the fresh vegetables and cover with beef stock. I prefer stock instead of broth but broth will work if that is what you have on hand.
 
There is no rule to this soup either. If you have other vegetables you like to use, go ahead and use them. I use a foundation and whatever else you have on hand may change so sometimes you have certain ingredients and other times you may not.
 

You might also enjoy my Hearty Crockpot Chicken Soup

 
Homemade Soup Recipe with Beef
 
Next I start adding my herbs and other seasonings to the pot. This is the time I also add the pasta I use, Orzo pasta to the pot. Orzo is think and looks like a grain of rice but plumps up when cooked. You can use other pastas or rice even if you prefer.
 
 
Adding fresh herbs to soup
 
Allow the fresh vegetable and beef to come to a good boil and simmer for about half an hour, then begin to add the canned vegetables. I drain the canned vegetables before adding with the exception of the diced tomatoes. Let the soup simmer for 1 hour.
 
 
Beef Vegetable Soup - Homemade
 
 It looks good already and smells so good cooking. I can’t wait to have a bowl with a peanut butter sandwich. I have always had a peanut butter sandwich with soup as long as I can remember. It’s very comforting.
 
 

Easy Vegetable Beef Soup

Yield: 1 Pot of Soup

Julia's Vegetable Beef Soup Recipe

Delicious homemade vegetable beef soup - Julia's Simply Southern

Delicious and comforting homemade vegetable beef soup is perfect on those chilly evenings. Leftovers are great too!

Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes

Ingredients

  • 1 tsp Olive Oil
  • 1 Tbs Butter
  • 1 c Chopped Celery
  • 1 c Chopped Carrots
  • 1 large Onion, diced
  • 1 Russet Potato, peeled and diced
  • 1/2 c of chopped cabbage
  • 1 Bell Pepper, the color of your choice, diced
  • 4 c of Beef Stock
  • 3 c Water, use more if needed
  • 1/3 c Orzo Pasta
  • 1/2 tsp Dried Thyme, if you have fresh use it
  • 1 Bay Leaf
  • 2 Tbs Died Parsley, if you have fresh use it
  • 1 large Can of Diced Tomatoes, plus the juices
  • 1 Can of Corn, drained
  • 1 Can of Green Beans, drained
  • 1 Can of Black Eyed Peas, drained
  • Salt & Pepper to taste 
  • Beef Bullion Cube (optional, for extra beefy richness)

Instructions

  1. Begin by adding the olive oil and butter to a dutch oven or soup pot over medium heat. When the butter melts, add the fresh vegetables, herbs and seasonings. Saute the vegetables 5-6 minutes.
  2. Next, add the beef and saute 2-3 minutes until it begins to brown.
  3. Next, add the stock, bullion and water and stir to combine.
  4. Next, add the pasta and bring the soup to a boil then reduce the heat to a simmer. Cover and simmer for 30 minutes.
  5. Next, add the canned vegetables and stir to combine. Cover with a lid and allow the soup to simmer for 1 hour. Serve hot.

Notes

Use whatever vegetables that you like and have on hand.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 184Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 373mgCarbohydrates: 27gFiber: 5gSugar: 9gProtein: 10g

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