Make an Easy Vegetable Beef Soup

Here is a rich and hearty soup that’s perfect to serve on a cold winter day. It’s made with lots of good veggies and simmered in healthy rich broth and perfect for cool weather months.  
It’s quite likely, you even have all the ingredients on hand to make this delicious soup!

 You can serve this soup with warm muffins or cornbread.  I love to serve it with warm sourdough biscuits. It also makes great leftovers for lunch and you can double the recipe easily. Hope you give it a try on the next chilly winter day and love it as much as we do!

Hearty Beef Steak Soup Recipe:
4 cups of rich beef broth
5 long carrots – sliced
1 onion – chopped small
6-7  baby potatoes – cut into thirds
4-5 pea pods -cut into small pcs
3/4 cup sliced celery (about 2 stalks)
2 cups thinly sliced cooked steak – or any cut of beef works 
1/2 can of tomato soup (I use my own canned here)
1 teaspoon ‘Better than Beef bouillon’  paste, if your broth is weak.
1 teaspoon Celtic sea salt
few shakes of black pepper

1 clove garlic- minced or 1/4 tsp dried garlic powder

In a stock pot add all of the above except the meat.  Bring it to a light simmering boil and cook for 15 minutes just until veggies are tender.  Last, stir in your sliced cooked beef and then ladel up and serve it hot with warm muffins, cornbread or biscuits ……Enjoy!!

Tip: For the meat I use a round steak and just quickly brown it in my cast iron skillet on high about 4 minutes on each side.  Then using my electric knife, I slice it up really thin.  I use 2 cups of sliced meat for this soup and the rest of the sliced meat you can use for Fajitas or steak salad, or freeze the thin slices for a quick soup again next week!  One good sized round steak can be turned into a lot of easy and delicious meals through out your week, and I find if I cook up the whole hunk of meat and portion it out for meals, that makes meal time so much quicker 🙂

I love to make soups during our cold winters, and I hope your family enjoys this one!

Continue to Content

Hearty Beef Steak Soup

Print

Ingredients

• 4 cups beef broth
• 5 long carrots – sliced
• 1 onion – chopped small
• 6-7 baby potatoes – cut into thirds
• 4-5 pea pods -cut into small pcs
• 3/4 cup sliced celery (about 2 stalks)
• 2 cups thinly sliced cooked steak – or any cut of beef works
• 1/2 can of tomato soup (I use my own canned here)
• 1 teaspoon ‘Better than Beef bouillon’ paste
• 1 teaspoon celtic sea salt
• few shakes of black pepper
• 1 clove garlic- minced or 1/4 tsp dried garlic powder

Instructions

In a stock pot add all of the above except the meat.  Bring it to a light simmering boil for 15 minutes just until veggies are tender.  Last, stir in your sliced cooked meat and then ladel up and serve it hot with warm muffins, cornbread or biscuits ……Enjoy!!

Notes

Tip: For the meat I use a round steak and just quickly brown it in my cast iron skillet on high about 4 minutes on each side.  Then using my electric knife, I slice it up really thin.  I use 2 cups of sliced meat for this soup and the rest of the sliced meat you can use for Fajitas or steak salad, or freeze the thin slices for a quick soup again next week!  One good sized round steak can be turned into a lot of easy and delicious meals through out your week, and I find if I cook up the whole hunk of meat and portion it out for meals, that makes meal time so much quicker 🙂

Related Posts:

Pepper Jelly Heart Tarts This Blueberry Bread -makes a great Gift! Rustic Apple Tart