Homemade Vegetable-Beef Soup

Oxmoor House
Warm up with the ultimate comfort food – beefy vegetable soup, just like mom used to make. A bowlful of this soup will help keep you warm even on the chilliest winter nights. For a hands-free dinner, plug in the slow-cooker and let it work its magic! For this cooking option, first brown the meat in shortening, as instructed. Transfer beef to the slow-cooker pot, along with remaining ingredients. Simmer on low heat for 7 to 8 hours.

3 quarts


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1 pound lean beef for stewing, cut into 1/2-inch cubes
2 tablespoons shortening
1 quart boiling water
1 (28-ounce) can whole tomatoes, undrained and chopped
1/2 cup chopped onion
1 celery stalk with leaves, cleaned and chopped
1 tablespoon salt
1/4 teaspoon pepper
1/4 cup uncooked brown rice (optional)
5 medium carrots, scraped and sliced
3 medium potatoes, peeled and cubed


Brown meat in shortening in a large Dutch oven. Add water, tomatoes, onion, celery, salt, pepper, and brown rice, if desired; bring mixture to a boil. Reduce heat; cover and simmer 3 hours. Add carrots and potatoes; stir well. Cover and cook over medium heat an additional 15 minutes or until vegetables are tender.

Ladle soup into individual bowls; serve warm.

Created date

February 2010