Beef Vegetable Soup

Beef Vegetable Soup

Beefy broth full of vegetables with an even flavor


6-8 servings


1 lb chuck steak or roast (fresh or leftover)
4 c beef broth
salt, to taste
1 T sugar
1 clove garlic, minced
1 onion, chopped
1 c tomatoes
1 c chopped cabbage
approximately 1/2 c each of celery, corn, carrots, green beans, and peas
water, as needed


1. Cut meat into small cubes. If using fresh meat, fry in a little oil in the bottom of a large pot and drain grease. If using leftover, continue to next step.

2. Combine all ingredients and bring to a boil. Simmer, covered, for at least 2 hours, and up to 4 hours.

Crockpot: Cook on HI for 4 hours and on LO for 4 hours or until ready to serve.

Beef Vegetable Soup
Beef vegetable soup and hearty herb bread
Beef Vegetable Soup and Hearty Herb Bread
Preparation Time: 

30 minutes

Cooking Time: 

2-4 hours

Tammy's Review: 

This is our favorite vegetable soup (and believe me, we've tried plenty!). The ratio of tomatoes and cabbage to the other ingredients seems to make the biggest difference. This soup also freezes well, and so I like to make a big batch and have enough for several meals. :) I rate this recipe a 9: it's a very good soup, especially for vegetable soup!


My rating: 9

Please see my review above!

Thanks ~ Tammy


I am a picky soup eater but this recipe definately passes the test. The rich broth is a great compliment to a cold day or for dipping a grilled cheese sandwich into. The meat and veggies strike a great balance that will have you coming back for more. One of the best things about this recipe is that you can freeze it, allowing for rich tasting soups on short notices. Similarly, it can be cooked on the stop or a crockpot and left fairly unattended. This recipe is very versatile. Best when served with fresh homemade bread!


A dinner I ordered at a restaurant in Indiana this past summer included a wonderful beef vegetable soup. It was so good that I told my husband I would have been happy ordering only the soup. How I wished I had the recipe. Now I do! What a pleasant surprise to try this recipe and find it tastes just like the restaurant's version.
My husband, who also loved this soup, kept saying, "What is that unique flavor?" That "unique flavor" comes from the combination of tomatoes, cabbage and sugar. I will be making this over and over.


I don't like vegi soup at all to be honost but this soup was very good. My family liked it a whole lot too. My hubby likes spice so he added a bunch of pepper to his but I liked it the way it was. Thanks


In Hungary soup is eaten at every noon meal. Being married to a Hungarian I have needed to improve my soup making skills. I have found it suprisingly difficult to find and make good recipes that the whole family likes. This one did the job! Thank you!


This was a great soup. I needed to use up left over roast from last night. It tastes just like the one my Grandma used to make. The only thing different was she didn't add the cabbage - What a great addition! I did add some black pepper and it turned out delicious. Thanks again Tammy!


soup.I made it last night for dinner and it went over well.Instead of cutting up all the 1/2 cup of veggies I used 1/2 a bag of frozen mixed vegetables and it added up to the same amount.I did not use cabbage.My 11 year old would not each cabbage so instead I added in a can of chili hot beans.I also added in 3 heaping t. of garlic minced.I tend to get carried away with it.We love it.I am keeping this recipe.Thanks-


This soup reminds me of my grandma's I used to eat as a child. We did not have leftovers! Even all three of my children ate it all up!


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