Vegetable Beef Soup

When I was a kid, my mother would make a wonderful vegetable beef soup in the winter. It is one of those tastes that you never forget.

It is winter now and we are eating a lot of soup to warm up our bones. This is my attempt at Mom’s soup.

Vegetable Beef Soup

Tony Pauley

A hearty soup for a cold winter's day.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs

Course Main Course, Soup

Cuisine American

Servings 8 servings

Calories 180 kcal

Equipment

• 1 large pot or Dutch oven
• 1 Wooden Spoon
• 1 Knife

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 10 oz stewing beef
• 1 tbsp olive oil
• 1 cups sweet corn
• 1 cups onion diced
• 1 cups carrot diced
• 1 cups celery diced
• 1 cup potato diced
• 1 ½ cup cabbage chopped
• 1 cup butter beans frozen
• 1 cup runner beans sliced
• 30 oz plum tomatoes and sauce
• 1 quart chicken broth or water
• ½ cup tubetti pasta or any soup pasta
• ½ cup pearl barley

Instructions

 

• Season beef with salt and pepper.
• Heat olive oil over medium heat until hot.
• Add beef and brown on all sides, about 10 minutes total.
• Add all ingredients except barley and pasta and bring to a simmer.
• Reduce heat so that the soup is just simmering.
• Cook for one hour, stirring and crushing tomatoes occasionally.
• Add barley and pasta. Cook for one more hour, stirring occasionally.
• Remove from heat and serve.

Nutrition

Calories: 180kcal

Keyword soup, vegetable, winter meal

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