Homemade Beef & Veggie Soup

  • Yield 10 servings


3 pounds beef rump roast
1 can cut green beans
2 pounds russet potatoes, peeled and cut into bite size pieces
6 stalks celery, cleaned and chopped
1 pound bag, frozen corn
2 medium onions, chopped
1 pound fresh carrots, cleaned and chopped
1 small bunch green onions, chopped
2 tablespoons beef granules
1 small head of cabbage, chopped
2 pieces bay leaves
2 teaspoons minced garlic
1 can fire roasted tomatoes
1 dash salt & pepper to taste garlic powder, red pepper and touch of tabasco sauce to taste
1 medium can tomato sauce
6 cups water
1 large can diced tomatoes




 Pour water in a large deep heavy pot.  Add beef granules. Cut beef into bite size pieces and then drop into beef water. Let cook for about 30 minutes.


 Next add, potatoes, carrots, celery, onions, green onion. Add all the tomato cans along with the can of rotel. Add salt pepper, and red pepper flakes according to taste. You can also addd more beef granules if needed at this time. Boil soup till some of liquid boils out.


 Then add garlic and chopped cabbage. Simmer for about 30 to 45 minutes.



I also boil a box of small elbow macarooni on the side. Place some noodlles in bottom of bowl and pour soup on top. Either refrigerate or freeze left overs minus the noodles. Keep those in the fridge as they don't freeze well and if frozen in the soup they become very mushy. You can also add mushroom at the last if you like them in your soup. Homemade soups and stews will always taste better the next day.



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