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Vegetable Beef Soup

Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes

Ingredients

  • 3-4 lb beef roast
  • 1 Tbsp olive oil
  • 1 Tbsp salt, to season meat
  • 1 Tbsp black pepper, to season meat
  • 1 medium onion, diced
  • 32 oz vegetable stock
  • 32 oz beef stock
  • 8 cups water
  • 2 medium onions, chopped
  • 3-4 stalks celery, chopped
  • 2 cubes beef bouillon
  • 3 bay leaves
  • 1 tsp dried basil
  • 8 oz lima beans, frozen
  • 8 oz pinkeye purple hull peas or field peas frozen
  • 1 14.5 oz diced tomatoes
  • 1 small head of cabbage, chopped
  • 2 whole corn on the cob, kernels removed - cobs scrapped for the 'milk'
  • 3-4 medium russet potatoes, chopped
  • 1 large turnip root, chopped
  • 3-4 medium carrots, chopped
  • 2 Tbsp fresh parsley, minced
  • water, as needed during cooking
  • Salt & Pepper, to taste

Instructions

  • Cut roast into 3" cubes, season with salt and pepper.
  • Heat olive oil in 16QT stockpot and sear meat. Avoid overcrowding pieces during this process. Set meat aside once browned.
  • Add diced onion and a splash of liquid (wine, broth, or water) and continue to cook on medium heat until onions are tender and starting to brown. Stir frequently.
  • Return meat to stockpot. Add ingredients listed from vegetable stock through peas, bring to a boil then cover and lower heat to medium/low.
  • After two hours of cooking, add cabbage, corn, and diced tomatoes. Cover and continue to cook on medium/low heat, stirring occasionally.
  • Once the meat has started to become tender, add all remaining ingredients. Cover and continue to cook for 30 minutes on medium/low heat, stirring occasionally.
  • Serve when root vegetables are fork tender.