Vegetable Beef Soup

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

 

Vegetable Beef Soup

 

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.

 

Vegetable Beef Soup - great way to use up end of summer vegetables from the garden. Can be frozen and eaten once the cooler weather sets in.

 

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.

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

Vegetable Beef Soup - a great way to use up end of summer vegetables. Can be frozen and eaten once the cooler weather sets in.

 

Vegetable Beef Soup - a great way to use up end of summer vegetables from the garden. Can be frozen and eaten once the cooler weather sets in.

 

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.

If you want you soup spicy, just add a couple shakes of Tabasco Sauce sauce or a few pinches of red pepper flakes.

Vegetable Beef Soup - a great way to use up end of summer vegetables. Can be frozen and reheated once the cooler weather sets in.

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5 from 2 votes
Vegetable Beef Soup - a great way to use up end of summer vegetables. Can be frozen and reheated once the cooler weather sets in.
Print
Vegetable Beef Soup
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

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.

Course: Soup
Cuisine: Southern
Servings: 10
Calories: 256 kcal
Author: Christin Mahrlig
Ingredients
  • 1 tablespoon Vegetable oil
  • 2 pounds stew meat or top sirloin steak cut into 1-inch dice
  • salt and pepper
  • 2 ounce cans whole tomatoes, undrained and roughly chopped, 28-
  • 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
Instructions
  1. Heat oil in a Dutch oven. Season beef with salt and pepper and cook in oil until browned on all sides.
  2. Add all tomatoes and tomato juice, chicken broth, onion, celery, sugar. salt, pepper, Worcestershire sauce, Italian seasoning, garlic powder and bay leaf.
  3. Bring to a boil and reduce to a low simmer for 1 hour.
  4. Add remaining ingredients and simmer for 1 more hour.
Nutrition Facts
Vegetable Beef Soup
Amount Per Serving
Calories 256
* Percent Daily Values are based on a 2000 calorie diet.

More Soup Recipes

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Chicken Pot Pie Soup

Tortellini Soup

Easy Tortellini Soup

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12 thoughts on “Vegetable Beef Soup

  1. I am making it right now ……just simmering im the crock pot and it’s sooo delicious 😍😍. Thank you for sharing 👌👍

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