It’s hard to believe now but when I was little I didn’t like to eat my vegetables. My mother came up with a unique trick to get us to eat more veggies… she snuck them into beef vegetable soup. Do you see all the vegetables in this bowl? We didn’t either. All we cared about was the meat, macaroni, and potatoes.
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Momma’s Beef Vegetable Soup Recipe
- 1 1/2 – 2 lb. roast, diced into bite-sized pieces
- 1/4 cup oil
- 1/2 cup flour
- salt and pepper, to taste
- 1 large onion, cut in quarters
- 1 cup carrots, cut in chunks
- 1 can stewed tomatoes
- 1 can tomatoes with chilis
- 2-3 potatoes, peeled and diced
- 2 cups cooked macaroni
Heat oil in Dutch oven. Mix flour, salt, and pepper. Dredge the small pieces of beef in the flour mixture then fry until browned. This usually takes 2 batches.
Meanwhile, add the onion, carrots, and tomatoes to a blender. Blend until smooth. Add water if needed.
Then pour over the beef in the Dutch oven. Add water to cover and bring to a boil. Simmer for 30 min to an hour, adding water as needed.
While the soup is simmering, boil macaroni in a separate pot. Strain and add to soup before serving.
This soup is amazing with a little Tabasco and cornbread.
This was our favorite soup while we were growing up. And we never knew we were eating vegetables!
If you enjoyed this beef vegetable soup, you might also like these:
- Turkey Taco Soup
- Meatball Minestrone Recipe
- Bean with Bacon Soup by the Pioneer Woman
- 12 Delicious Potato Soup Recipes
- 25 Best Soup Recipes from Cooking Light
I’d love to hear what your favorite soup is. Leave a comment and let me know.
‘Til the next meal,