You are here: Home » Recipes » Homemade Beef & Veggie Soup Homemade Beef & Veggie Soup Recipe by foodilicious Yield 10 servings PrintEmail Ingredients 3 pounds beef rump roast1 can cut green beans2 pounds russet potatoes, peeled and cut into bite size pieces6 stalks celery, cleaned and chopped1 pound bag, frozen corn2 medium onions, chopped1 pound fresh carrots, cleaned and chopped1 small bunch green onions, chopped2 tablespoons beef granules1 small head of cabbage, chopped2 pieces bay leaves2 teaspoons minced garlic1 can fire roasted tomatoes1 dash salt & pepper to taste garlic powder, red pepper and touch of tabasco sauce to taste1 medium can tomato sauce6 cups water1 large can diced tomatoes Instructions 1 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. 2 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. 3 Then add garlic and chopped cabbage. Simmer for about 30 to 45 minutes. 4 Note: 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.