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 1 vote

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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9 Comments

  1. This was really wonderful. I left out the zucchini but used the other vegetables listed. I also used one can of tomatoes, not two. I had two ready to go but felt only one can necessary.

    I used 4 cups of beef broth and 2 cups of water and as suggested, seasoned it up with garlic/herb, garlic powder and more salt and pepper.

    I also tossed the meat in seasonings: salt, pepper, onion and garlic powder, oregano.

    It only took 45 minutes on the stovetop, simmered at the lowest heat possible.

    Thank you so much for sharing it!5 stars

  2. I like some chopped cabbage In my vegetable soup too

  3. Susan casteel says:

    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!

  4. 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….

  5. Patty Kasiewicz says:

    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.

  6. 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.

  7. 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.

  8. 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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