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homemade vegetable beef soup

gossjean avatar
Recipe by
Jean Goss
@gossjean
Beaumont, TX

Favorite to keep the 'home-fires burning" though the years! Funny thing was we always started out with a LOT of beef in the pot, but after all 6 of the kids (and Momma) made their pass by to lift the lid, stir a little, taste a little, it always was short on meat when done! Oh well...

yield serving(s)
prep time 20 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For homemade vegetable beef soup

  • 2 lb
    beef top round steak, boneless
  • 3 Tbsp
    cooking oil
  • 1 lg
    onion, chopped
  • 3 clove
    garlic, minced
  • 3 stalk
    celery, chopped
  • 1
    bell pepper, chopped
  • dash
    vinegar
  • pinch
    sugar
  • 1 can
    chopped tomatoes, large
  • 1 can
    tomatoes, cilantro and lime
  • 1 can
    tomatoes and chilis
  • 6 sm
    red potatoes
  • 1/2 c
    carrots, cubed
  • 1 bag
    mixed vegetables, frozen
  • 1 lg
    turnip, peeled and diced
  • 1
    fresh yellow squash, cubed
  • 1
    zucchini, cubed
  • 2 c
    cabbage or kale, chopped
  • 1
    lime, juice squeezed from it
  • seasoning of choice (tony chachere's)
  • basil
  • salt and pepper

How To Make homemade vegetable beef soup

  • 1
    Cube the fresh roast into small cubes and brown in a large iron dutch skillet with cooking oil. Add the vinegar and sugar to brown the meat a deeper brown. Add the fresh vegetables and saute for about 5 minutes, mixing well.
  • 2
    Add the canned ingredients to a very large crockpot, with a can of water for each can that was opened and set the unit on high. Add the browned beef mixture to the crockpot, careful to get all of the drippings out of the skillet. I usually add a little water to render the rest up from the skillet, this really add to the flavor and color of the soup.
  • 3
    Cook on low for one hour to begin to tenderize the beef. At the beginning of the second hour, add the red potatoes and the carrots and cook an hour. At the beginning of the third hour, put your frozen vegetables and turnips and begin your seasonings.
  • 4
    On the fourth and last hour, add your lemon juice, squashes and kale. These do not have to cook long so add them last or they will cook away to nothing! Enjoy with some hot buttered cornbread and you are good to go! =)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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