As you probably already know, I spent the first week of 2018 battling a brutal cold. Needless to say, I needed some soup so I decided to try making my moms Vegetable Beef Soup. This Vegetable Beef Soup was just what I needed to help me feel better and in the most delicious way possible, if I might add! Soup isn’t really my first choice on the menu, but this Vegetable Beef Soup has me pinning every soup recipe I see! It’s that easy and that good.
My mom is such an amazing cook but she rarely ever writes down her recipes, instead, when I ask for them she just says, “Oh, all you need is x, y, z. Cook it for until it browns or looks done.” Ummm, hello! What does that mean? Mom, I need exact measurements, details, temperatures, cook times and all the things. So now, whenever I making one of her recipes I write everything down!
Before we get into the recipe, I have to take a second to talk about this slow cooker. I have spoken about it before, but it needs all the praise because it makes my life so much easier. I’m a firm believer in sauteeing onions and garlic to add flavor, but that requires dirtying extra pans. Let’s be real. Who enjoys washing dishes, other than Jay? Not me! This All-Clad slow cooker is truly one of my favorite kitchen tools. Its cast-aluminum insert makes adding all the flavor, without extra hassle, so easy. It truly is the best feature. Most foods that I cook with it require a browning, sauteeing, or something along those lines, prior to slow cook. This slow cooker makes all of that so easy. The cast-aluminum insert goes straight from my stovetop to the slow cooker. Easy as that!
On to the soup! I love how rich and hearty this Vegetable Beef Soup is. I’m a gal who loves to eat, so I like to make dishes that I know will fill me up. Soup usually isn’t that, but this was is super filling and delicious! I got so many questions when I posted photos of this soup on my Instagram Story, so I wanted to share the recipe with you. I hope you enjoy it and give it a try.
Vegetable Beef Soup
2 tablespoon olive oil
1 small yellow onion chopped
1 package Stew Beef
1 16 oz bag frozen mixed vegetables, thawed
1/2 head of cabbage, chopped
1 14.5 oz can diced tomatoes, undrained
1 28 oz. can whole peeled tomatoes, undrained
4 cups water
salt and pepper to taste
Heat 1 tablespoon of olive oil in a large dutch oven or cast-aluminum slow cooker insert. Add chopped onions and saute until soft. Remove onions. Set aside.
Add remaining olive oil (1 tablespoon) and stew beef to pot and brown well on each side. Stir frequently to ensure all sides are browning.
Remove tomato core from the whole peeled tomatoes. This can get messy, but I just prefer not to have the core in my tomatoes.
Add onions, mixed vegetables, cabbage, whole peeled tomatoes, diced tomatoes and water to pot with beef.
Simmer for at least 2 hours. Or cook on high for 4 hours in slow cooker. Feel free to continue to add water as things cook down.
Add salt to taste. It will take a good amount of salt to season the vegetables. I usually add my salt in about 30 minutes before I’m finished cooking. I also like to go ahead a cut my meat up a little smaller, after it has simmered for a while, but you can leave it in larger chunks in you would like!
This recipe is pretty basic. Please feel free to add additional vegetables and greens! I love how easy this is to make and how flavorful it is. I want to try this with kale next time. If you make this recipe, I would love to know what you think! Be sure to tag me in your social media pictures. What is your favorite soup to make?