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vegetable soup in white 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 10 votes
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Ingredients
  

  • 1 Tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1/2-3/4 pound stew beef, cut into bite sized pieces
  • 32-48 ounces beef stock
  • 3/4 cup carrots, sliced
  • 1 cup okra, sliced
  • 3/4 cup baby lima beans
  • 28 ounce canned tomatoes
  • 3/4 cup corn, frozen fresh or canned are good too
  • 1 cup potatoes, diced
  • 8 ounce canned green beans
  • 1 Tablespoon salt (or to taste)

Instructions
 

  • 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.
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