Vegetable Beef Soup

Mom's best.

Yield: 8 servings
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  • 1 - 1 1/2 pound(s) Ground Beef, no less than 10%
  • 8-12 spear(s) Okra, Slice
  • 1 Green Bell Pepper, Small Dice
  • 2-3 ear(s) Corn, Off the Cob
  • 2 spear(s) Celery, Small Dice and Chop the Leaves
  • 2-4 Carrots, Small Dice
  • 1 Large Yellow Onion, Small Dice
  • 5 clove(s) Garlic, Mince
  • 1/2 pound(s) Fresh Green Beans, One Inch Pieces
  • 3 Large Russet Potatoes, Pieled and Medium Dice
  • 1 cup(s) Frozen or Fresh Green Peas, Optional
  • 1 cup(s) Frozen Lima Beans, Optional
  • 1 cup(s) Barley, Cooked Separately
  • 2-3 can(s) Stewed Tomatoes, Small Cans
  • 1 1/2 tablespoon(s) Greek Seasoning, or To Taste
  • 3/4 tablespoon(s) Dry Basil
  • 1 Bay Leaf
  • Salt and Pepper
  • up to 1 quart(s) Water


  1. 1. Brown beef with salt and pepper, scoop out and set aside
  2. 2. Saute onion and garlic in beef drippings for 3-5 minutes.
  3. 3. Saute carrots and peppers for 5 minutes.
  4. 4. Put all the vegetables except for the potatoes into the pot. Add beef back in. Add seasonings.
  5. 5. Add the water and tomatoes.
  6. 6. Bring to a boil for 10-15 minutes.
  7. 7. Add potatoes.
  8. 8. Continue to boil for 15 minutes and then lower the heat to low and cook for an additional hour.

  9. Cut all veg except for potatoes to the same size.
  10. Garlic and Greek Seasoning add the flavor.
July 2012

This recipe is a personal recipe added by jenniferschorus and has not been tested or endorsed by MyRecipes.

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