Vegetable Beef Soup

Right now my husband and I are on a little getaway in Sun Valley, Idaho. The seasons are changing and everything is bursting with color. Cooler weather means sweaters, blankets, and comfort food. I love a good, filling, hearty soup. Something that warms you from the inside out, is hard to beat.

When I think of this soup I always think of grandma. She made the best food and I especially loved her vegetable beef soup. Thank goodness my mom was taught by the best, she is an amazing cook too. I love that recipes get passed down from generation to generation, and this is one of those recipes.

Today I am going to be sharing our recipe for homemade Vegetable Beef Soup. This is super filling and is packed with tons of flavor, vegetables, and tender beef.

Here's everything that you'll need:

And you can't forget the shredded beef roast and the broth...

I prefer using chuck roast for my vegetable soup. There is more fat in a chuck roast and we all know that fat = flavor.

First I add the potatoes, carrots, celery, cabbage, and onions to a large pot.

 Add the beef broth and salt & pepper.

 Cook over med-high heat. Bring to a boil, lower temperature, cover, and let simmer until potatoes and carrots are tender but not all the way done, approximately 15-20 minutes. Stir occasionally.

 Next add in the tomatoes, corn and green beans. Simmer for approximately 10-15 more minutes, until the potatoes and carrots are done.

Stir in the peas and shredded beff, and simmer about 5 more minutes.

Time to enjoy it and share with friends and family! This makes a large pot of soup, and serves up to 10 people. My favorite way to eat this is with a little bit of chili powder and some buttered saltines.

 Ingredients:

• Beef Chuck Roast
• 8 cups Water
• Salt
• Black Pepper
• 1 quart Tomatoes, I use home canned
• 6 Potatoes, cubed
• 1 can Green Beans
• 1 cup Green Peas, I use frozen
• 1-2 cups Carrots
• 1 small Onion, diced
• 1 cup Corn Kernels, frozen 
• 1 cup Celery, chopped
• 1-2 cups Green Cabbage, chopped 
• 1 1/2 tsp Salt
• 1 tsp Black Pepper

Directions: For the Roast & Broth

1. Place the roast inside a roaster pan, salt and pepper it well, cover with a lid, and brown it in a pre-heated 450 degree oven for 60 minutes.
2. Remove from the oven, flip it over, and add about 8 cups of water to the roster pan, or enough to almost cover the roast. 
3. Turn the oven down to 350, cover with a lid, and bake it for approximately 4 hours, flipping it over halfway through. 
4. Roast is done when it is tender and falls apart/shreds easily.
5. For my broth, I use a fat separator, like this, and get most of the fat from the broth before adding it into the soup. If you need more broth you can always add some boxed broth, I prefer Swansons.

Directions: For Vegetable Soup

1. Add the potatoes, carrots, celery, cabbage, and onions to a large pot.
2. Add in the beef broth and salt & pepper.
3. Cook over med-high heat. Bring to a boil, lower the temperature, cover, and let simmer until potatoes and carrots are tender but not all the way done, approximately 15-20 minutes. Stir occasionally.
4. Next add in the tomatoes, corn and green beans. Simmer for approximately 10-15 more minutes, until the potatoes and carrots are done.
5. Stir in the peas and shredded beff, and simmer about 5 more minutes.
6. Enjoy it and share with friends and family! This makes a large pot of soup, and serves up to 10 people. *Optional but recommend is to serve with a little bit of chili powder and buttered saltine crackers.

Thank you so much for stopping by. Let me know what your favorite soup is, and have a sweet and wonderful day!