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.
Prep Time 15 minutes
Cook Time 2 hours
Course Main Course, Soup
Cuisine American
Servings 8 servings
Calories 180 kcal


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


  • 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


  • 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.


Calories: 180kcal
Keyword soup, vegetable, winter meal
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