Old-Fashioned Vegetable Beef Soup
A hearty, classic vegetable beef soup made with tender beef, loads of vegetables, and a rich, savory broth. Perfect for weekly meal prep and family dinners.
Servings 8
Ingredients
- 2 lbs Beef Stew Meat
- 1 tbsp Morton Nature’s Seasons or any seasoning salt blend
- 1 tsp Slap Ya Mama Cajun Seasoning (plus 1/4 tsp for later) or any cajun seasoning
- 1 tsp Garlic Powder (Plus 1 tsp later)
- 1 tsp Onion Powder (Plus 1 tsp later)
- 1/2 tsp Black Pepper (Plus 1/4 tsp later) t
- 2 tbsp Avocado Oil or any cooking oil
- 2 Ribs of Celery, sliced
- 2 Carrots, sliced
- 1 Yellow Onion, Diced
- 14.5 oz Can of Diced Tomatoes
- 10 oz Frozen Green Beans
- 10 oz Frozen Corn
- 10 oz Frozen Peas
- 1 lb Potatoes, chopped any variety
- 2-3 Cups Chopped Cabbage
- 2 Cups V8 Vegetable Juice or tomato juice
- 1 Heaping Tbsp Better Than Bouillon Roasted Beef Base + 2 Cups Water OR YOU CAN USE 2 CUPS BEEF BROTH WITHOUT THE BOUILLON
- 1 Tbsp Worcestershire Sauce
Instructions
- Season the beef with the listed seasonings. Be sure to coat it well.
- Heat the oil in a large pot or Dutch oven over medium high heat. Brown the beef just until it has a nice brown color, about 5-6 minutes.
- Add the celery, carrots and onions and cook for about 5 minutes.
- Add in the remaining ingredients and seasonings and mix well.
- Bring it to a boil. Once it is boiling, place the lid on and reduce the heat to a low simmer.
- Cook for 1.5-2 hours, stirring occasionally, until the meat and veggies are tender.
- Salt and Pepper to taste if needed.
- Serve hot and enjoy!
Notes
Make-Ahead, Storage & Freezing
- Refrigerator: Store in an airtight container for up to 4–5 days
- Freezer: Freeze for up to 1 month
- Reheating: Reheat gently on the stovetop or in the microwave