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HOMEMADE VEGETABLE BEEF SOUP

Vegetable Beef Soup

This soup has everything in it but the kitchen sink!  Some call it “junk” soup and others call it “refrigerator” soup. The reason for this is you can use just about any leftover or frozen vegetables you have on hand.  I posted a tip about saving your leftovers and freezing them to use in soup at a later date.  You can also save beef broth, chicken broth, and gravies from meats for making soup.

1 to 1 1/2 lbs stew meat (Could use leftover roast beef, too)
1 medium to large onion, peeled and chopped
2 cups beef broth or 1 can
3 cups water
1 cup carrots, chopped
1 cup celery, chopped
1 cup okra, chopped
4 medium potatoes, peeled and cut into chunks
2 cups whole kernel corn or 1 can                              
2 (15 ounce) cans petite diced tomatoes
1 cup peas, canned or frozen
1 cup zuchini, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon chili powder
1 teaspoon worcestershire sauce
 
In a large pot on top of the stove,  bring all ingredients to a boil.  Decrease heat to simmer and let cook 1 1/2 hours until meat and potatoes are done.  You could make this in the crockpot, too.  Just cook 7 or 8 hours on low or 4 to 5 hours on high.  You don’t have to use the same vegetables I used in this recipe.  Use whatever you have on hand and add the spices you like.  Makes 3 quarts depending on amount of vegetables you use.
 
Serve this great soup with my Quick Peppery Cheese BreadSourdough Bread or my Cornbread Muffins.   Enjoy!
vegetable beef soup1 - Copy
 
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7 Responses

  1. I keep a container in the freezer to collect leftover veggies. Then with leftover pot roast and a can of diced tomatoes I have a great batch of soup!

  2. Rotel tomatoes with chilies also makes a tomato sauce in small cans that would be perfect in this soup….just one small can would do to add a little kick to this wonderful soup recipe…..Just a thought….Thanks for the recipe will have to make it this week….

  3. Gonna use this recipe this week. We have been wanting soup and of course my hubby in love with all your recipes. Thanks again for sharing.

  4. I make one similar to this my grandson calls “Sink Soup” – obviously! :)

    • We always called it pay day soup. I keep a freezer bag in the freezer to put the left overs in when it gets full it is time for soup.

  5. I usually keep a six pack of V-8 in the pantry. I will add a can in my vegetable soup before I simmer it. Nice flavor.

  6. The soups look delicious. There are many good things about a big pot of soup. You can serve a goodly number of people (with just the two of us we freeze a lot of soup), you can add some canned stock when it starts getting low and you still have leftovers, it warms you up when it is very cold outside, too. I bowl of soup and a pan of cornbread is heaven. We are still eating taco soup.

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