Vegetable Beef Soup Recipe

Name: Vegetable Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: small chuck roast or beef ribs; 1 beef bouillon; 2 medium onions; 1/2 green pepper; 5 to 6 medium potatoes; 5 carrots; 1/2 medium head cabbage; 1 (10 oz.) pkg. frozen okra; 1 (10 oz.) pkg. frozen corn; 1 (10 oz.) pkg. frozen limas; 2 bay leaves; parsley to taste; pepper to taste; 2 to 3 cans stewed tomatoes, cut small

Servings: persons

small chuck roast or beef ribs
1 beef bouillon
2 medium onions
1/2 green pepper
5 to 6 medium potatoes
5 carrots
1/2 medium head cabbage
1 (10 oz.) pkg. frozen okra
1 (10 oz.) pkg. frozen corn
1 (10 oz.) pkg. frozen limas
2 bay leaves
parsley to taste
pepper to taste
2 to 3 cans stewed tomatoes, cut small

1
Boil meat covered with water; include bouillon cube, bay leaves, parsley, pepper, onion and green pepper.
2
When tender, set aside meat.
3
Chop all vegetables into small pieces.
4
Add carrots, first, then stewed tomatoes, frozen vegetables and then the potatoes.
5
Cut meat into small pieces and add back to soup. Add cut up cabbage last.
6
Add more water for thinner soup.
7
Simmer until vegetables are tender.
8
Freezes well!

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: small chuck roast or beef ribs, 1 beef bouillon, 2 medium onions, 1/2 green pepper, and more.

Yes, 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.

Vegetable Beef Soup

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