Vegetable beef soup

Main Dish
6 servings
15 min
80 min
Very Easy


Number of serving: 6
1 tablepsoon Olive oil

2 ½ Libras. Chuck roast, cubed

½ Gal. Beef stock, warm

12 Oz Tomato paste

3 Cups Onions, diced

3 Cups Celery, diced

2 Cups Carrots, diced

1 Cup Bell pepper, diced

1 Libras. Mushrooms, sliced

4 Cups Cabbage, chopped (medium head)

1 Libras. Turnips, diced

3 ½ Libras. Peeled tomatoes, whole

12 Cloves Garlic, minced

1 tablepsoon Italian seasoning

3 Each Bay leaves

1 tablepsoon Worcestershire sauce

1 Cup Pearled barley

1 ½ Libras. Green beans, cut

1 Libras. Lima beans

1 Libras. Green peas

To taste Salt and white pepper


  • Heat the olive oil in a large stock pot and then sauté the cubed beef until nicely browned.
  • Keeping the stock pot over a high heat, add the beef stock and tomato paste and stir well until dissolved.
  • Then add the next twelve ingredients and bring to a boil, then reduce heat to a simmer.
  • Add the pearled barley and stir well, cover and continue to simmer for one hour or until barley is cooked and tender.
  • Add the green beans, lima beans and peas and bring back to a simmer for about 20 minutes or until all the vegetables are tender.
  • Season with salt and white pepper to taste.
  • To Serve: Ladle 1 cup portions into a soup bowl.


Vegetable Beef Soup, photo 1
Vegetable Beef Soup, photo 2
Vegetable Beef Soup, photo 3


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