This is my mother's versatile, hearty, vegetable beef soup recipe. This is a great recipe for when your garden is putting out a ton of veggies in the fall. You can also use canned items, but fresh is always best! Feel free to add other veggies like okra, green beans or whatever you like. You can even use wild game meat like venison in place of beef. Omit the meat and the soup base, add barley or beans, and you have a great vegan version!

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Recipe Summary

cook:
4 mins
prep:
20 mins
total:
24 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut up meat in small pieces and brown with bone in 6 Qt soup pot. Add soup base, 4 C water, all the veggies, and all the spices. Bring to boil and cook for 5-10 min. Add tomato sauce, stir and bring back to a boil. Add 8-10 more cups of water, bring to boil. Lower heat to a simmer, cover and cook for 3-4 hrs. Salt to taste.

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