Vegetable Beef Soup
I love to make soup especially in the crockpot and just let it sit all day simmering! Every year we buy half of a cow from the local butcher and this time around I got soup bones that I haven't gotten in the past orders. This called for a good pot of vegetable beef soup. One of my favorite meals from my 12 year old is my beef stew. I am not one that uses measurements when I cook so bare with me as I try to add measurements to this. I love to just dump and see how it turns out. I do garden in the summer and usually have green beans, peas, onions, canned tomatoes, and potatoes on hand in the freezer that I can dump in to any soup recipe.
I usually cook my soups in the crockpot and I started out that way with this soup until half way through the day I noticed my crockpot was no longer cooking...so I transferred it into my cast iron pot and cooked the rest of it on the stove.
Look at all that vegetable goodness and hearty chunks of beef!
This was my first time using this cast iron pot and it holds heat very well so you only need to have it on a low-medium setting for it to cook evenly. Do not put this on high heat!
Serve with homemade cornbread or rolls and you are in business! If you cruise through my account I think I might have my homemade cornbread recipe on there!
Vegetable Beef Soup
- 2 LBS Chuck Roast
- 4 Russet Potatoes
- 3 Carrots peeled and cut
- 1 C green beans (frozen or fresh)
- 1 C frozen corn
- 3 Garlic cloves
- 3 TBSP Better than Beef Boullion
- 1 Can of stewed tomatoes
- 5 C water
- Salt, pepper, onion powder, garlic powder
- 1 C frozen peas (do not add until the end)
- 1 half yellow onion diced
- Brown the roast in a skillet with 1 TBSP oil seasoned with salt and pepper.
- In the crockpot add all your ingredients and seasonings. Add in the roast and cover and cook on low for 8 hours or until meat shreds apart in the soup.
- About 30 minutes before serving, add in your frozen peas and cook until warm. Peas will get mushy if cooked too long.