Roast Beef Vegetable Soup

Name: Roast Beef Vegetable Soup
Prep time: 35 min
Cook time: 8 h
Total time: 8 h 35 min
Yield: 12 servings (about 4 quarts)
Ingredients: 2 pounds beef stew meat, cut into 1/2-inch pieces; 2 tablespoons canola oil; 2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes; 3 cups tomato juice; 1 can (14-1/2 ounces) beef broth; 4 medium red potatoes, cut into 1/2-inch pieces; 3 medium carrots, halved and thinly sliced; 2 celery ribs, chopped; 1 medium onion, finely chopped; 2-1/2 cups chopped cabbage; 1-1/2 cups frozen corn; 1-1/4 cups frozen baby lima beans; 4 teaspoons beef bouillon granules; 1 teaspoon salt; 3/4 teaspoon pepper

Total Time Prep: 35 min. Cook: 8 hours

Yield 12 servings (about 4 quarts)

Test Kitchen Approved

I'm currently retired and an Assistant Scout Master of a troop. I've taught boys to cook for 35 years. This is a nice recipe for teaching basic cooking skills. Plus, the soup cooks all day, leaving you free to do other things.—Earnest Riggs, Niles, Michigan

Ingredients

2 pounds beef stew meat, cut into 1/2-inch pieces
2 tablespoons canola oil
2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes
3 cups tomato juice
1 can (14-1/2 ounces) beef broth
4 medium red potatoes, cut into 1/2-inch pieces
3 medium carrots, halved and thinly sliced
2 celery ribs, chopped
1 medium onion, finely chopped
2-1/2 cups chopped cabbage
1-1/2 cups frozen corn
1-1/4 cups frozen baby lima beans
4 teaspoons beef bouillon granules
1 teaspoon salt
3/4 teaspoon pepper

Directions

In a large skillet, brown beef in oil; drain. Transfer to a 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.

Recipe Creator