When the weather gets chilly, there’s nothing better than a comforting bowl of vegetable beef soup. But it seems like these days, people are making vegetable soup with all sorts of meat or no meat at all. While those variations can be delicious, they just don’t compare to a hearty and beefy vegetable soup with tender chunks of beef. This recipe takes some time to prepare, so it’s ideal for a weekend or your day off. Trust me, it’s worth the effort.

Ingredients

• 1 1/2 to 2 lbs. beef stew meat, round steak, or sirloin, cubed
• 1 large onion, diced
• Vegetable oil for browning meat
• 1 large can (28 oz.) crushed tomatoes
• 4 cups V-8 vegetable juice (I recommend the hot and spicy type for extra flavor)
• 4 beef bouillon cubes or a can of beef broth
• 1 tsp. salt
• 1 tsp. seasoned salt
• 1 tsp. black pepper (adjust to taste)
• 1 tsp. garlic powder
• 1 Tbs. Worcestershire sauce
• 2 stalks celery, sliced thin
• 3-4 medium-sized potatoes, peeled and diced
• 1 bag frozen vegetables for vegetable soup
• 1 cup frozen corn niblets
• 1 cup frozen baby lima beans
• 1 cup sliced carrots
• 1 can green beans, drained
• 1 cup sliced okra (optional, but it acts as a natural thickener)
• 6 cups water

Instructions

1. Heat some oil in a large soup pot or Dutch oven. Add the cubed beef and brown it on all sides.
2. Once the beef is browned, add the diced onion and continue cooking until the onion is soft and translucent.
3. Add the crushed tomatoes, V-8 vegetable juice, beef bouillon cubes (or beef broth), salt, seasoned salt, black pepper, garlic powder, and Worcestershire sauce. Stir well to combine.
4. Cover the pot and let the soup simmer for 2 hours, or until the beef is tender.
5. After 2 hours, add the remaining vegetables (celery, potatoes, frozen vegetables, corn niblets, baby lima beans, carrots, green beans, and sliced okra) along with the water. Bring the soup back to a boil, then reduce the heat to low and let it simmer for 1 hour.
6. Taste the soup and adjust the seasoning if needed. You might want to add a little more salt according to your taste preference.

This soup is even better the next day, and it makes a lot, so you’ll have plenty to enjoy throughout the week. Serve it with a side of warm cornbread hoe cakes for a complete and comforting meal.

Enjoy this delicious and beefy vegetable soup that will warm your heart and soul on those chilly days. And don’t be afraid to get creative with your own additions or substitutions – soups are versatile and meant to be enjoyed with your favorite ingredients.

Now, go ahead and make yourself a big pot of this amazing soup. Your taste buds will thank you!