As we approach the last days of summer, Vegetable Beef Soup is the perfect way to use up the last remnants of the summer garden. Pretty much any vegetable can be used in vegetable beef soup- zucchini, squash, lima beans, spinach – whatever you have on hand and you’d like to get rid of. Throw it all in the pot.
Ground beef can easily be substituted for the stew meat of sirloin. This soup freezes really well so put some away in the freezer. A month from now when school is in full swing and you’re crunched for time, you’ll be glad you did. Add a quick grilled cheese sandwich and you have Southern comfort food at its best.
Vegetable Beef Soup
- 2 (24-ounce) cans whole tomatoes (roughly chopped)
- 1 (14.5-ounce can) whole tomatoes (roughly chopped)
- 2-3 cups chicken broth
- 1 (15-ounce) can tomato sauce
- 1 medium sweet onion, diced
- 1/2 cup celery, diced
- 2/3 cup sliced carrots
- 2 tablespoons sugar
- 1/2 teaspoon Worcestershire Sauce
- 2 teaspoons salt
- 1 1/2 teaspoons pepper
- 1 bay leaf
- 1 tablespoon vegetable oil
- 2 pounds stew meat or top sirloin steak cut into 1-inch pieces
- 2 small russet potatoes, peeled and chopped
- 1 cup fresh or frozen green beans
- 2 ears of corn, kernels cut off
- 1 1/2 cup sliced fresh okra
- 1/4 cup chopped fresh basil
- In a large skillet, heat vegetable oil over medium-high heat. Add meat and cook until browned on both sides.
- In a large stockpot, combine tomatoes, broth, tomato sauce, onion, celery, carrots, sugar, Worcestershire Sauce, bay leaf, salt, and pepper. Bring to a boil and then reduce heat and simmer.
- Add meat to stockpot and simmer until meat is tender, about 1 hour.
- Add potatoes and simmer for 1 hour. Add green beans, corn, and okra and simmer 5 more minutes.
- Add fresh basil and discard bay leaf.
Yield: 8 to 10 servings