I’ve tried many recipes for Beef Vegetable Soup, and I have always found that I have to adjust them. Either they have things I don’t like in this type of soup (black eyed peas, pasta, rice), or they are missing elements that I consider essential (Worcestershire sauce, LOTS of okra, lima beans).
This recipe is easy and makes a huge vat. With five of us, it typically lasts 3 days.
Beef Vegetable Soup
1-1.5 pounds lean stew beef
1 large onion, finely diced (can use frozen)
1 bag frozen vegetables for soup
1 bag frozen cut okra
1 bag frozen lima beans
3 15-oz cans diced unsalted tomatoes, undrained
1 bouillon cube, flavor of your choice (I usually only have vegetarian in the home)
1 tsp Lawry’s Seasoned Salt
1 TB Worcestershire sauce
1 tsp garlic powder
1/2 tsp celery seed
1 bay leaf
1 tsp dried parsley
1 tsp dried Italian seasoning
6 cups water (I fill an empty tomato can three times)
I don’t brown my meat ( I have no time for that!), but browning your meat will give an additional roasted flavor. If you want to brown your meat, put it in a pan in a couple TB of oil, and brown all sides.
If you are like me, and want the easy route, dump all ingredients into a 6 qt slow cooker right away. Set on high and cook for at least 7 hours. It’s done when the meat is tender and easily pulls apart with a fork.
(Note: If you like pepper, feel free to add some to taste. I add mine to my own serving. My kids won’t eat it otherwise.)
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