Homemade Vegetable-Beef Soup

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  1. 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.
  2. Ladle soup into individual bowls; serve warm.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Homemade Vegetable-Beef Soup Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy