HOMEMADE VEGETABLE BEEF SOUP

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This homemade vegetable beef 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. Add these delicious cornbread muffins and you have a great meal!

Homemade vegetable beef soup is so versatile because you can make it your own.

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 zucchini, 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 crock pot, 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.

Print Recipe
5 from 3 votes

Homemade Vegetable Soup

Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Course: Main Course, Soup
Cuisine: American, southern
Keyword: Homemade Vegetable Soup
Servings: 6 servings
Author: The Southern Lady Cooks

Ingredients

  • 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 zucchini sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon chili powder
  • 1 teaspoon Worcestershire sauce

Instructions

  • 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 crock pot, 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.

 
 
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