Vegetable Beef Soup

by Michele Pesula Kuegler | January 13th, 2009 | Healthy Cooking, Recipes, Soups & Stews

This winter has felt very long, and we’re not even a month into it, officially.  We have had a major ice storm, multiple snowstorms, and many days of cold and blustery weather.  Winter has begun with much excitement.

With nasty weather such as this, I am prone to staying inside and keeping warm.  One of my favorite ways to make the house feel warmer is by letting soup simmer on the stove for most of the day.  Between the soup and baking a loaf of homemade bread, if I have the time, the house is filled with a cornucopia of delicious aromas and an additional layer of warmth.

This past weekend we had another storm forecast for overnight Saturday into Sunday morning.  With that in mind, I bought ingredients for Sunday dinner on Saturday with the intention of not leaving the house until Monday.

To make the most out of my soup making I decided to buy a roast large enough that it could be used for the soup and another recipe.  My thinking was that I would make my own broth with the roast, using half of the meat in the soup and the other half for sandwiches.  I was hopeful that after simmering for several hours the meat would be tender and well flavored.

My plan worked well.  The broth simmered all morning and then cooled for several hours in the refrigerator, so that excess fat could be removed.  The meat that was not used for the soup was stored in the refrigerator and will be used for tonight’s supper of roast beef sandwiches.  Each of us will choose the way in which we want to make our subs or wraps, which may lead to more recipes and posts!

Vegetable Beef Soup


  1. 4 pound eye round roast
  2. water
  3. 2 yellow onions, quartered
  4. 5 celery stalks, chopped
  5. 4 whole garlic cloves, peeled
  6. 2 Tb. dried Italian seasoning
  7. salt and pepper
  8. 1 cup frozen peas
  9. 1 cup frozen corn
  10. 1 cup diced baby carrots
  11. 1 cup dried pasta, cooked separately
  1. Trim fat from roast, and cut into large chunks. Place in a large soup pot, and cover with water.
  2. Add onion, celery, garlic, seasoning, salt, and pepper. Place over high heat, cover, and bring to a boil.
  3. Once water begins to boil reduce heat to lowest setting, and allow to simmer for 3-4 hours.
  4. Remove meat from broth, and divide equally between two storage containers. (Half of the meat can be used for another meal, such as roast beef sandwiches.)
  5. Place meat in refrigerator. Using a sieve, strain broth into a large storage container.
  6. Allow to cool for an hour on counter, then cover and place in refrigerator for 2 or 3 hours.
  7. Skim any fat from broth and discard. Add broth to a soup pot, and place over low heat. Using one container of meat, cut meat into bite-sized cubes, and add to broth.
  8. Add peas, corn, and carrots. Allow soup to simmer for 1-2 hours. Add seasoning, salt, and pepper to taste.
  9. If desired, cook pasta in a separate pot, and add to individual soup bowls when serving.
Think Tasty

  1. Nancy says:

    Hmmm. . . Yummy, Yummy! We make a similar Vegetable Beef Soup, but we use Stew Beef already cut into hunks and do it all in CrockPot and let cook all day long. . . Fabulous!

  2. Rhonda says:

    That sounds really yummy! There’s nothing better than homemade soup on a cold day!

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