Vegetable Beef Soup From Scratch

Does anyone have a recipe for homemade vegetable beef soup? I have used beef shank in the past, but was unable to find any this time. I used a soup bone without meat on it, and read that the bone should be roasted first. Does anyone know why?


Any recipes for veg-beef soup, and the type of meat that could be used would really be appreciated. I don't want to use a ready made canned beef broth. I would rather do it from scratch.

P.J. from Delaware


Vegetable Beef Soup From Scratch

I use chuck roast in mine. Simply put it in a slow cooker, till it falls apart. Then I add tomato juice and veggies to it. (01/18/2006)

By suzanne

Vegetable Beef Soup From Scratch

I have always used browned hamburger meat. We love it and it is so easy. I use canned vegetables, tomato sauce, and as I like lots of potatoes in my soup, I cook a pot of stewed potatoes and add to my pot of soup. (01/18/2006)

By Priscilla

Vegetable Beef Soup From Scratch

For my vegetable beef soup, I get some stewing beef at the grocery store and chop it up into little pieces. I put it in with how much water I want for the soup and bring it to a boil. Simmer for awhile until the beef is cooked.


When it's done, I add a tablespoon (or cube) of beef bouillon such as Oxo or whatever to what I think it needs. For instance 8 cups of water, I would add about 5 or 6 tablespoons bouillon.
Add whatever frozen veggies you want, mixed is good.

Sometimes while the beef is still cooking, I add some well-drained pot barley as added fiber.
Or you can add some cooked macaroni or broad egg noodles before serving. Hope this helps. Enjoy.
This also keeps well in containers in the freezer for a few months.

By Tanya

Vegetable Beef Soup From Scratch

  • 1 to 2 pounds beef
  • 1 cup chopped onion
  • 10 cups water
  • 10 beef bouillon cubes
  • 1/2 teaspoon basil leaves
  • 1 (16 oz.) can stewed tomatoes (optional)
  • 1 cup sliced carrots
  • 1 cup cubed potatoes
  • 1/2 cup sliced celery
  • 1 (10 oz) frozen corn, thawed
  • 1 (10 oz) frozen green beans, thawed

In a large kettle combine beef, onion, celery, water, bouillon and basil; bring to a boil. Reduce heat; cover and simmer 2 hours. Add tomatoes, carrots, and potatoes; bring to a boil. Reduce heat; cover and cook 15 minutes. Add corn and green beans, cook 15 minutes longer.

I loved soups and stews in the winter time. Hope you can use this recipe.

Paula (01/18/2006)

By Paula

Vegetable Beef Soup From Scratch

I have done this for so many years I could do it in my sleep. Everytime I cook veggies anything that's left I put into a big bowl in the freezer, the next day put those in too. When that bowl gets full "It's homemade soup time". I buy a pound or two of beef stew meat (cheaper the better as I will cook it till tender anyway) and after it's done I add the bowl of veggies to the pot of meat. You don't even have to do any seasoning cause you've done that when cooked the first time. Good luck.


Jackie (01/18/2006)

By Jackie

Vegetable Beef Soup From Scratch

Beef stew will have more flavor if you flour the meat cubes and brown in a little hot oil before adding the veggies and whatever seasoning you prefer. Roasting the soup bone is another way of adding more flavor, but I would only do this if you are using the oven for something else. It's not very frugal to heat the oven to roast a few bones. Enjoy. (01/18/2006)

By Joan

Vegetable Beef Soup From Scratch

I love making homemade beef soup!

This is the easiest recipe I know for making it.


  • 1 lb of beef stew meat - cut into small pieces
  • 2 packets of Lipton Beefy Onion Soup mix
  • 6-8 potatoes
  • 1 small bag of baby carrots or about 4-6 peeled and diced carrots
  • 3 celery stalks sliced
  • 8-10 cups water


  1. add beef to water and soup mix
  2. add vegetables
  3. Simmer on stove in a 5 qt pot or larger for approx 1 1/2 hour or until vegetables are tender.

  4. Enjoy.

God Bless.

Kim (01/18/2006)

By Kim-from MN

Vegetable Beef Soup From Scratch

First, cook roast, potatoes, and carrots in gravy for one meal. Purchase a roast larger than you need for one meal. Leftovers are already flavored and you add cabbage, cans of veggies, leftovers from freezer from previous meals, tomato sauce, onions, basil, bay leaf, and cayenne pepper. Also, whenever I peel or chop veggies the part you normally throw away I put in a freezer bag and when I'm ready I boil it all (just cover with water) strain it and I have a nicely flavored vegetable broth. (01/19/2006)

By Angelique

Vegetable Beef Soup From Scratch

This may not be what you were looking for, but I made it recently and it's really yummy. It's definitely a veggie soup and I would imagine good for ya. Don't let the long list of ingredients scare ya, I had everything on hand, but the cabbage.


Italian Vegetable Soup
Prep Time: 20 Minutes
Cook Time: 50 Minutes Ready In: 1 Hour 10 Minutes
Yields: 8 servings


  • 1 pound ground beef
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can peeled and diced tomatoes
  • 1 (15 ounce) can tomato sauce
  • 2 (19 ounce) cans kidney beans, drained and rinsed
  • 2 cups water
  • 5 teaspoons beef bouillon granules
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 2 cups chopped cabbage
  • 1 (15.25 ounce) can whole kernel corn
  • 1 (15 ounce) can green beans
  • 1 cup macaroni


  1. Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano, and basil. Simmer for 20 minutes.
  2. Stir in cabbage, corn, green beans, and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.

By Debbie Dzurilla

Vegetable Beef Soup From Scratch

Roasting the bone first caramelizes it, releasing a lot of intense flavor. (01/19/2006)

By Holly

Vegetable Beef Soup From Scratch

My mom always used beef short ribs-they made great soup. (06/03/2006)

By Cathy

Vegetable Beef Soup From Scratch

Great to see the many recipes for beef vegetable soup from scratch.

I, too, use lean ground beef, fry in pot until nicely brown. Add a couple of minced large cooking onions, water or beef broth plus celery, cabbage, and 1 carrot, a little tomato juice, or canned tomatoes, taste, if needed add 2 or 3 beef cubes. Simmer for an hour or two, taste, add salt and pepper, if needed. Enjoy. I find more carrots make soup too sweet. I often add 2 or 3 tablespoons of lemon juice which we enjoy. (05/15/2008)

By Elizabeth

Vegetable Beef Soup From Scratch

I always use oxtails, or soup bones with meat on them and never precook them. For the meat I use a chuck roast or sirloin, round steak the least expensive one, and put in a 12 oz. can of salt free V8. Yum.


Vegetable Beef Soup From Scratch

The easiest recipe that I have came up with is to pressure cook 2 roasts or round steaks, have the meal with it the first time and whatever else is left gets put into a pot with whatever vegetables that's let from that meal, or vegetables from meals at least 2 days prior. Salt and pepper or whatever spice you like, maybe from time to time you might have to add a little cornstarch with water to thicken, but you can't fail and it's never a bad meal.
I hope this helps. (09/10/2008)

By Kathy

Vegetable Beef Soup From Scratch

I use stew beef chunks. I put in large pot and sprinkle with Worcestershire sauce and brown for a few minutes. Then I add canned beef broth (depending on how large the pot) I use 4 cans. I add 4 large cans stewed tomatoes. Add sliced fresh carrots, onions, celery, (chopped) bay leaves (2), fresh parsley chopped, or parsley leaves (about 2 tblsp.), black pepper to taste, aproximately 1 tsp ground sage. I taste as I go, and check seasonings. Cover and cook on medium about 4 hours, add chopped white potatoes. I make them "chunky".

Cover and continue to cook until potatoes are done. Meat should be "fall" apart done by then. Sometimes I add a little bit of garlic powder or fresh garlic. Also you can add frozen corn at the end 1/2 hour and or frozen green beans. I'm making some right now, and my husband loves it. (01/08/2009)

By Kathy

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