Tuesday, March 18, 2014

Beef Vegetable Soup

We had more snow again yesterday.

So I guess I'll keep on dreaming of spring.

And making soup.

I love vegetable soup and just realized I don't have a recipe on Home Joys for this classic.

I like to cook a big roast. (Here is a good recipe.) Then with the leftovers I make french onion soup with the broth and vegetable soup with the meat. I loved meals that make great leftovers!

Beef Vegetable Soup

1 onion, diced
2-3 garlic cloves, minced
1 quart tomato juice
1 quart water or beef broth
2 cups diced carrots
2 cups diced potatoes
2 cups corn
2 cups green beans
2-4 cups cooked, diced beef
2 tsp salt
1/4 tsp pepper
2 tsp basil
2 tsp oregano
2 tsp parsley
1 quart chopped cabbage

Saute onion in oil until lightly browned. Add garlic and saute for one additional minute. Add all remaining ingredients except cabbage. Bring to boil. Simmer for 30 minutes. Add cabbage. Simmer until all vegetables are tender - about 15 more minutes. Add more salt and pepper if needed. Serve.


  1. Would this recipe can well? I've only started canning a few years ago, and so far have stuck to basic, straight forward items to can. I've heard of canning soups, but won't everything get mushy? Thanks in advance!

    1. If you want to can vegetable beef soup - here is the recipe that I use. http://homejoys.blogspot.com/2008/10/beef-vegetable-soup.html
      You will need a pressure canner to safely can soup. The vegetables are not mushy.

  2. Thank you so much for this wonderful recipe. I hope Spring will arrive soon where you live ; )


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