Vegetable-Beef Soup Recipe

Name: Vegetable-Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14-ounce piece lean salt pork or 1 tablespoon vegetable or canola oil; 3 marrow bones; 1 1/2 pounds beef stew meat (rump or shoulder), cut into 2-inch pieces; 1 28-ounce can whole tomatoes, drained and coarsely chopped; 3 carrots, peeled and sliced; 2 onions, chopped; 2 celery ribs, coarsely chopped; 2 small parsnips, peeled and sliced; 2 cups fresh or frozen baby lima beans; 1 cup fresh or frozen green beans; 2 cups fresh or frozen okra, sliced thin; 2 cups fresh or frozen corn kernels; 1 cup fresh or frozen green peas; Generous pinch sugar; Salt and freshly ground black pepper to taste

Servings: persons

14-ounce piece lean salt pork or 1 tablespoon vegetable or canola oil
3 marrow bones
1 1/2 pounds beef stew meat (rump or shoulder), cut into 2-inch pieces
1 28-ounce can whole tomatoes, drained and coarsely chopped
3 carrots, peeled and sliced
2 onions, chopped
2 celery ribs, coarsely chopped
2 small parsnips, peeled and sliced
2 cups fresh or frozen baby lima beans
1 cup fresh or frozen green beans
2 cups fresh or frozen okra, sliced thin
2 cups fresh or frozen corn kernels
1 cup fresh or frozen green peas
Generous pinch sugar
Salt and freshly ground black pepper to taste

1
Heat a heavy 6-quart pot over medium heat.
2
Add the salt pork and saute until golden.
3
Remove it and set aside.
4
Discard all but 1 tablespoon of the drippings.
5
Increase the heat to medium-high (add vegetable oil, if using).
6
In batches, brown the marrow bones and stew meat.
7
Add 3 quarts of water and the salt pork.
8
Bring to a boil, reduce heat and simmer 2 hours, skimming off any foam.
9
Add the tomatoes, carrots, onions, celery and parsnips; return to a boil.
10
Reduce the heat, cover and simmer 30 minutes.
11
Add the lima beans and green beans.
12
Cover and simmer for another 30 minutes.
13
Add the okra and simmer 20 minutes.
14
Remove marrow bones and salt pork.
15
Add the corn and peas and cook for about 10 more minutes, until cooked through.
16
Skim off the fat from the surface and discard.
17
Taste the broth and add sugar, salt and pepper as needed.
18
The soup is ready but improves with age.
19
If not serving immediately, refrigerate after it cools.
20
Before reheating, skim off any congealed fat.
21
If it is too thick, thin with a bit of water.

3905

kcal

Calories

381

Fat

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 14-ounce piece lean salt pork or 1 tablespoon vegetable or canola oil, 3 marrow bones, 1 1/2 pounds beef stew meat (rump or shoulder), cut into 2-inch pieces, 1 28-ounce can whole tomatoes, drained and coarsely chopped, 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.

That's it — enjoy your meal!

Vegetable-Beef Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions