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Vegetable Beef Soup Recipe

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This recipe for Vegetable Beef Soup is from Fowler and Tellinghuisen Family Cookbook, 2021, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 to 2 pounds beef stew meat
1 Tbsp olive oil
28 oz. canned diced tomatoes
1 10 oz. package frozen green beans
1-2 10 oz. packages frozen corn
4 large russet potatoes, peeled
4-8 carrots, peeled
1-2 large onions
1 Tbsp. beef bouillon (or 3 cubes)
2 bay leaves
salt and pepper to tate
Directions:
Directions:
Chop the beef into smaller, bite-sized pieces. In a large stock pot, sear the beef pieces until some are browned (they will give off enough water at this size, you cannot get them all browned).

Chop the carrots, onions, and potatoes into similarly bite-sized pieces. Add all to the pot, with the corn, green beans, and tomatoes. Add water to cover, maybe 2-3 quarts. Add the beef bullion and bay leaves. Bring to a low simmer, and cook for 4-8 hours (or in a crock pot set on medium for 7-10 hours or on high for 5-7 hours).

Add salt and pepper to taste. Serve with oyster crackers and fresh bread. Serves 7-10.

Optional additions at the beginning of cooking include celery and/or barley.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
5+ hours
Personal Notes:
Personal Notes:
This is Mom's vegetable beef soup, as we now interpret it.

 

 

 

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