Homemade Vegetable Beef Soup Recipe

Name: Homemade Vegetable Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lb. chuck roast; beef suet (if roast is lean); 4 carrots; 4 ham hocks with bone; 2 1/2 lb. red potatoes, finely cubed (about 2 1/2 cups cooked); 1 lb. sliced okra (frozen or fresh, but thaw if frozen); 2 Tbsp. vegetable oil; 3 cans (28 oz. each) whole tomatoes; 2 c. onions, coarsely chopped; 4 large sections garlic, minced; 1 Tbsp. salt; 1 tsp. ground black pepper; baby lima beans; speckled butter beans; green beans; purple hull peas; whole kernel corn

Servings: persons

3 lb. chuck roast
beef suet (if roast is lean)
4 carrots
4 ham hocks with bone
2 1/2 lb. red potatoes, finely cubed (about 2 1/2 cups cooked)
1 lb. sliced okra (frozen or fresh, but thaw if frozen)
2 Tbsp. vegetable oil
3 cans (28 oz. each) whole tomatoes
2 c. onions, coarsely chopped
4 large sections garlic, minced
1 Tbsp. salt
1 tsp. ground black pepper
baby lima beans
speckled butter beans
green beans
purple hull peas
whole kernel corn

1
Clean and cut carrots crosswise in 2 inch pieces;
2
place in 5 quart cooking pan.
3
Wash roast, cut up in large pieces, season with salt, ground black pepper and garlic salt.
4
Transfer meat to 5 quart pan with carrots; add water to top of meat.
5
Cook covered for 2 hours or longer until very tender.
6
OR, cook in pressurized cooker (i.e., Presto cooker) with water up to top of meat for 40 minutes.
7
Remove meat to large bowl or rectangular pan, reserving broth.
8
Discard suet.
9
Trim fat from meat and cut into small pieces.
10
Remove carrots to a small bowl.
11
Set meat and carrots aside.
12
Strain beef broth into separate bowl, add water, if necessary, to make 2 cups; set broth aside.

740

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3 lb. chuck roast, beef suet (if roast is lean), 4 carrots, 4 ham hocks with bone, and more.

Yes, Homemade Vegetable Beef 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.

That's it — enjoy your meal!

Homemade Vegetable Beef Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions