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mom's beef vegetable soup

(1 rating)
mansfieldra avatar
Blue Ribbon Recipe by
Ruth Ann Vokac
@mansfieldra
Bloomington, IL

I feel extra healthy when I make Mom's vegetable soup! It has low-fat cooked beef and loads of delicious vegetables in a delicious broth! Because I cook the beef the day before I make the soup, it is a two-day cooking process. But, I usually cook enough beef to make the soup and have enough for 1 or 2 extra meals. Most of my family thinks this soup is worth the time it takes to make it.

Blue Ribbon Recipe

An easy way to make beef vegetable soup. Baking the roast ahead of time is a huge timesaver and gives a rich beef flavor. It's a wonderful base for the broth of the soup. Peas and corn add pops of sweetness to the salty soup. Hearty and comforting, we served a bowl with crusty bread, but crackers would be good too. There's enough roast remaining that you can double the soup recipe or stick it in the freezer for another meal.

— The Test Kitchen @kitchencrew
(1 rating)
yield 8 plus
prep time 12 Hr
cook time 4 Hr
method Stove Top

Ingredients For mom's beef vegetable soup

  • FOR THE BEEF
  • 1 tsp
    seasoned salt
  • 2-3 lb
    bottom or top round roast
  • 1 pkg
    dry onion soup mix
  • 3 c
    water, plus more as needed
  • FOR THE VEGETABLE SOUP
  • 1/2 tsp
    olive oil
  • 1 md
    onion, diced
  • 1 c
    diced carrots
  • 1/2 c
    diced celery
  • all the reserved broth from the roast
  • 2 c
    diced potatoes
  • 1-2 Tbsp
    dried parsley
  • salt, to taste
  • pepper, to taste
  • 1/2 c
    frozen corn
  • 1/2 c
    frozen peas
  • 1 can
    stewed tomatoes (14.5 oz)
  • 1 can
    petite diced tomatoes (14.5 oz)
  • 2 c
    reserved beef from the roast, cut into small pieces

How To Make mom's beef vegetable soup

  • Cook beef in a Dutch oven with onion soup mix and water.
    1
    For cooking the beef, heat the oven to 350 degrees F. Rub salt on the round roast beef. Put in a Dutch oven. Add the dried onion soup mix and water.
  • Bake and add water as needed.
    2
    Bake in the oven for 1 hour. Turn the oven temperature to 300 degrees F. Cook for 2 more hours or until you can easily strip a piece of the beef with the grain of the beef. Check the water level periodically; it is important to maintain the original water level throughout the time the roast is in the oven. Add water as needed.
  • Let the cooked beef cool.
    3
    Remove from the oven and let the roast cool in the pan until you can easily touch it. Refrigerate. Let any fat on the broth solidify.
  • Slice meat into thin slices.
    4
    Remove the pan from the refrigerator. Remove any congealed fat from the broth. Slice the meat against the grain into thin slices. You'll use 2 cups for the vegetable soup. Discard any fat on the roast. Reserve the broth for the soup.
  • Add onions, carrots, and celery to a Dutch oven.
    5
    When ready to cook the soup, heat a soup pot or Dutch oven. Add oil and chopped onion. Saute for 2-3 minutes. Add diced carrots and celery. Saute for 2-3 more minutes.
  • Add the reserved beef broth.
    6
    Add the reserved beef broth.
  • Add the peeled and diced potatoes.
    7
    Add the peeled and diced potatoes.
  • Add seasonings.
    8
    Add the dried parsley. Add the salt and pepper, to taste. Cover and cook for about 6-7 minutes until the vegetables are tender.
  • Once cooked, add peas, carrots, and cut up beef.
    9
    Once the veggies are tender, immediately add the frozen corn and peas. Stop cooking the veggies. Add the small pieces of beef.
  • Blend a small can of stewed tomatoes.
    10
    Pour the can of stewed tomatoes into a blender and blend.
  • Add stewed and diced tomatoes to the soup.
    11
    Add the blended stewed tomatoes and the petite diced tomatoes to the soup pot. Heat until all ingredients are hot and the flavors blend, about 5-10 minutes. Taste and add salt if needed.
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