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Homemade Vegetable Beef Soup

A family favorite for years and years. It makes a lot of soup but freezes beautifully.
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Soup
Author: Tricia

Ingredients

  • 1 small chuck roast, cut in bite sized pieces, fat discarded
  • 2 medium cloves garlic, minced
  • 2 tablespoons olive oil
  • 32 ounces beef broth, low sodium
  • 26 ounces beef stock, low sodium
  • 1 (14.5-ounce) can Stewed Italian styled tomatoes
  • 1 (14.5- ounce) can diced tomatoes with basil and garlic no salt
  • 1 (19-ounce) can of Progresso Tomato Basil Soup
  • 1 (28-ounce) can of crushed tomatoes with Italian Herbs
  • 1 teaspoon seasoned salt
  • 2 bay leaves
  • 1 tablespoon Herbes de Provence
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • Freshly ground pepper
  • 1 large onion, chopped
  • 4 or 5 fresh carrots, peeled and chopped
  • 2 potatoes, peeled and chopped
  • 1 zucchini, chopped
  • 6 ribs of celery, chopped
  • 1 (16-ounce) bag frozen green beans
  • 1 (14.5-ounce) bag frozen corn
  • 1 (14.5-ounce) bag frozen peas
  • Add water if needed up to 2 cups

Instructions

  • Brown the chopped chuck roast in olive oil until browned on all sides. Add the garlic and sauté for a minute. Add canned tomatoes, soup and broths.
  • Season to taste with all seasonings listed.
  • Cover and simmer while preparing the fresh vegetables. Slice and cut celery, carrots, potatoes, onion and zucchini and add to meat. Simmer about 1 hour.
  • Stir in all frozen vegetables and simmer for 2 hours or until vegetables are cooked.
  • Discard bay leaves and check the seasoning.
  • Freezes very well.