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square image of southern style vegetable soup in cup

Southern Style Vegetable Beef Soup

What could be better on a cold winter day than a steaming bowl of vegetable beef soup?
5 from 11 votes
Servings 6 people
Calories 238 kcal


  • 1 Tablespoon vegetable oil
  • 1 medium onion chopped
  • ½-3/4 pound stew beef cut into bite sized pieces
  • 32-48 ounces beef stock
  • ¾ cup carrots sliced
  • 1 cup okra sliced
  • ¾ cup baby lima beans
  • 28 ounce canned tomatoes
  • ¾ cup corn frozen, fresh or canned
  • 1 cup potatoes diced
  • 8 ounce can green beans
  • 1 Tablespoon salt (or to taste)


  • Brown onion in oil over medium heat until soft and translucent, and then set aside.
  • Brown beef in the same pot and then add beef stock to cover beef.
  • Cover and and bring to a boil. Reduce to simmer and cover.
  • Simmer until beef is tender approximately two hours (but can vary according to the size of the beef pieces).
  • Add carrots and okra and more stock to cover. Bring back to boil. Reduce heat and simmer 10 minutes.
  • Add onions, lima beans and tomatoes and more stock if needed. Cook additional 10-12 minutes.
  • Add corn, potatoes and green beans, and more stock if needed. Cook until potatoes are tender. 
  • Taste for saltiness and add salt if needed.


Stock amount is approximate. If more liquid is needed to cover vegetables you can use water. 


Calories: 238kcalCarbohydrates: 34gProtein: 18gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 23mgSodium: 1767mgPotassium: 1314mgFiber: 7gSugar: 10gVitamin A: 3202IUVitamin C: 36mgCalcium: 101mgIron: 6mg
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