Beef Vegetable Soup

Name: Beef Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 lb. lean chuck roast, cut in 1-inch cubes; 6 c. water; 1 qt. tomatoes; 3 carrots, sliced; 1 small onion or 1 leek; 1 clove garlic, minced; 2 medium size bay leaves; 1 Tbsp. parsley flakes; 1 Tbsp. sugar; 2 tsp. salt; 2 c. chopped cabbage; 1 pt. green beans; 1 (17 oz.) can whole corn; 2 medium size potatoes, cubed

Eats Now Editorial Team · Soups & Stews

Jump to Recipe

Beef Vegetable Soup – a delicious recipe with lean chuck roast, water, tomatoes, carrots, onion, clove garlic. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 lb. lean chuck roast, cut in 1-inch cubes
6 c. water
1 qt. tomatoes
3 carrots, sliced
1 small onion or 1 leek
1 clove garlic, minced
2 medium size bay leaves
1 Tbsp. parsley flakes
1 Tbsp. sugar
2 tsp. salt
2 c. chopped cabbage
1 pt. green beans
1 (17 oz.) can whole corn
2 medium size potatoes, cubed

1
Simmer beef with water, tomatoes, carrots, onion or leek, garlic, bay leaves, sugar and salt in kettle for 1 hour or until beef is tender.
2
Add cabbage, beans, corn, potatoes and parsley flakes.
3
Cook 45 minutes longer or until vegetables are done. Makes 12 cups.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you for your rating!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb. lean chuck roast, cut in 1-inch cubes, 6 c. water, 1 qt. tomatoes, 3 carrots, sliced, and more.

Yes, Beef Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Zucchini Potato And Parmesan Soup
Pasole With Linquica
Cucumber Gazpacho
Bread Soup Alentejo-Style (Portuguese)

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy