This hearty Vegetable Beef Soup will keep you warm on a cold day. It is ready in an hour or less. Browning the meat and onions adds tons of savory flavor. Using convenience foods (like canned Rotel tomatoes, frozen vegetables, and V-8 juice) shortens the prep time.  Enjoy!

Vegetable Beef Soup

1 pound stew meat cut in 1 inch cubes
Kosher salt and freshly ground pepper, to taste
1/2 cup all-purpose flour
2 tablespoons canola oil
1 cup chopped onion
2 cloves minced garlic 
1 (46 ounce) bottle V-8 juice
1 (10.5 ounce) can beef broth
1 cup sliced celery
1 teaspoon sugar
1 teaspoon iodized salt
1/2 teaspoon freshly ground pepper
1 pound mini yellow potatoes, each potato cut in four pieces
1 (14.5 ounce) can diced tomatoes and green chilies (I use Rotel)
1 (16 ounce) bag frozen vegetables for soup.


Season beef cubes with Kosher salt and pepper. Dredge meat in flour. Heat oil in a large Dutch oven over medium high heat. Brown beef cubes in hot oil. Add chopped onion and cook until tender. 

Add garlic and next seven ingredients (through potatoes). Bring to a boil. Cover and reduce heat to a simmer. Simmer 30 minutes, stirring frequently so beef doesn’t stick to the bottom of the pan. 

Add tomatoes with green chilies, and frozen vegetables. Return soup to a boil, reduce heat and simmer 10 minutes or until vegetables are hot and tender. Serve with cornbread. Makes 6 to 8 servings. 

Tip: adding the Tomatoes and green chilis in the last 10 minutes gives the soup a little kick. If you add it sooner the soup will have a bigger (spicier) kick!

Published in The News and Neighbor on March 2, 2022.