Vegetable Beef Soup for Recipe Friday

Last weekend I bought some beef stew meat, but when I pulled it out of the fridge on Monday I didn’t feel like making Beef Stew. So I looked in the vegetable drawer and the cupboard to see what I had on hand, and came up with this Vegetable Beef Soup recipe.

The family seemed to really like it, and I thought it was delicious. Plus it was healthy and high in fiber. I served it with Sesame Garlic Toast.

Vegetable Beef Soup


1 ½ lbs beef stew meat
1 tbsp light olive oil
½ sweet onion
2 stalks celery
2 cans beef broth
1 medium parsnip
3 medium carrots
1 can white kidney beans
1 cup frozen peas
½ – 1 cup frozen corn
1 -2 cups water
1 tsp marjoram
1 tsp thyme
1 tsp sage
salt and pepper


Cut beef stew meat into bite size pieces. (I actually use kitchen scissors to do this instead of a knife.) Heat olive oil over medium heat in a 4 quart cooking pot. Add meat, salt, and pepper. Cook and stir until browned. Chop onion and celery into small pieces. Add to pot and stir. Let simmer until veggies are tender. Add beef broth, reduce heat, and simmer. Peel parsnip and cut into small pieces. Peel carrots and slice into pieces. Drain and rinse kidney beans. Add parsnip, carrots, beans, and herbs to the pot. Add 1 cup of water and let simmer for 20 minutes or until carrots are tender. Add peas and corn. Salt and pepper to taste. Simmer for 5 to 10 more minutes.

About Linda Kruschke

I am a Jesus Freak, and I don't care who knows it. I am a wife, mother, sister, aunt, daughter, and friend. My blood family is only part of the larger family of Christ that I belong to. I love to write, especially about my dear Savior.
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4 Responses to Vegetable Beef Soup for Recipe Friday

  1. Caddo Veil says:

    I love soup, Linda–and I make vegetable beef soup a lot, though I call it Minestrone and add Italian seasonings. Last time I cut up London Broil and that was good–sometimes I’ll put in large pasta shells, but I really love barley. And I have to have cabbage!! God bless you this week!


    • Caddo, I was tempted to make this a minestrone, but that requires putting in the pasta and I am currently on both a dairy free and a wheat free diet, so no pasta for me. 🙂 I came up with this recipe on the fly based on what was in the fridge and cupboard. I used to like cabbage when I was a kid, but I’m not a fan of it now. But I may have to try barley. I’ve never used that in soup. Peace, Linda


  2. Debbie says:

    Thank you bunches! It is cold and windy today . .rainy. A good vegetable beef soup day! 🙂 (only by hubby is gone, so will wait til he gets back to try it on him!) God bless you and all His goodness that you share!


    • Deb, It is cold and rainy here, and this was delicious leftover as my lunch, too! I think I put in too many peas and not enough corn, but there’s room for adjustment next time. 🙂 Peace, Linda


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