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  • Deloris Taylor

Vegetable beef soup

Home cooking at its best and in time for cooler nights.

Vegetable beef soup


1 1/2 lbs of beef chuck – cut into 1 inch cubes

1 TBSP oil

4 14 ounce cans beef broth (or 3 cups of beef stock from roast plus water)

1/2 tsp allowed herb – parsley, rosemary, thyme, or marjoram

4 tsp oregano

2 bay leaves

2 cups diced or chopped tomatoes

1 1/2 cup cubed/peeled potatoes – or could use rice pasta or quinoa

1 cup green beans

1 cup sliced carrots

1 cup sliced celery

1/2 cup diced onions

2 cloves garlic




In 6 to 8 quart Dutch oven, brown meat 1/2 portion at a time in oil. Drain fat.

Return all meat to dutch oven and add broth and seasonings. Bring to a boil.

Reduce heat. Simmer covered for 1 hour. Stir in vegetables; return to a boil.

Reduce heat and simmer covered for 25 minutes.

Pair with a sandwich for a quick meal.

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