This is a perfect one pot meal! This soup is full of flavor, healthy vegetables and lean meat. I made this for lunch after working our horse and the cowboys couldn’t stop raving about it. It’s easy to prepare and then just simmers for an hour or so on the stove. The leftovers freeze great so make a big pot and store some in a freezer ziplock bag.
This soup is so versatile. Use whatever vegetables you have on hand. In addition to what I use, you could also add (drained or frozen) green peas, butter beans, garbanzo beans, or a frozen bag of mixed vegetables in place of some of the ones I use. Serve this up with some buttered cornbread and you have the perfect cool weather meal!
Stew Beef & Vegetable Soup
Course: soupCuisine: americanDifficulty: easy12
servings15
minutes1
hour15
minutesIngredients
1.5-2 pounds stew beef, cut into 1 inch cubes
1 Tablespoon oil (I used avocado)
1/2 head of cabbage, cored & chopped
4 large carrots, sliced in 1/4 inch thick rounds
1 onion, diced
2-4 potatoes, cut in 1/2 inch cubes
1 can of green beans, drained or frozen
1 can of corn, drained or frozen
1.5 cups of frozen lima beans
2 quarts Campbell’s tomato juice
1-2 tablespoons salt
1/2- 1 tablespoon pepper
1-2 tablespoons bacon grease or oil of choice (Nana used vegetable)* Optional for more flavor
Directions
- Add 1 tablespoon oil to a large soup pot.
- Sear the beef on one side for 3-4 minutes and then flip and sear the other side. Do this in batches if you can’t fit it all in a single layer.
- Return the stew beef to the pot if you had to cook it in batches. Add the cabbage and enough water that you have about 3 inches of water in the pot. Don’t cover the cabbage completely.
- Add the onions.
- Bring to a boil and cook for 10 minutes.
- Add the rest of your ingredients adding salt & pepper a bit at a time and tasting as you add.
- Bring to a boil, cover and reduce heat to a low simmer.
- Simmer for an hour or a little longer, until meat is tender.
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