Keep Warm this Season with Hearty Beef Vegetable Soup [Recipe]


Soup or Stew? Bisque or Chowder? Broth or Consommé?

The official title doesn’t really matter to me (but if you want a full definition of each, click here). I love them all, all year round, but the fall and winter seasons give me the excuse of serving them more often!

I decided that better than writing out all those definitions, you might prefer having the recipe for my all-time favorite: vegetable beef soup.

I could be happy eating this every week. While it has a lot of ingredients and cooking time, the actual hands-on preparation is so very quick and easy. And for old times sake, one of the ingredients is Campbell’s Tomato Soup. I did their commercials for years, and let me tell you, it is a must in this soup!

Hearty Vegetable Beef Soup
This soup is even better the next day, so it’s a great make-ahead. In fact, it must be made ahead. The soup has a lot of ingredients, but takes very little actual prep time. It does need time to cook and simmer the wonderful flavors.It’s delicious served with crusty bread or hot biscuits.
  1. Beef Ribs (one small package)
  2. Beef for stewing (one small package)
  3. Water
  4. 1 envelope of dry onion soup mix
  5. 1 (15.5 oz.) can tomato sauce
  6. 1 (16 oz) can diced tomatoes
  7. ½ tsp each of garlic powder, dried basil, dried sage, dried oregano
  8. 1 tsp. pepper
  9. 2 tsp. salt
  10. 1 large package of frozen vegetables for soup
  11. 1 can Campbell’s condensed tomato soup
  1. Place beef ribs and beef stew in a 5-quart pot. Cover with water and simmer for 2 ½ hours. Chill and then remove fat and bones. Add remaining ingredients, except frozen vegetables and simmer an additional hour. Add vegetables and undiluted tomato soup. Simmer 30 minutes more.
Simply the Best from Barbara McKay
Very soon, I will share the recipe for cheesy biscuits that are perfectly delicious with this.

Tell Me: What’s your favorite soup?

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