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Semi's Quick and easy Vegetable Beef Soup
this is the greatest recipe for using up bits and bobs in the fridge.  one pot hearty meal that will freeze well.  Works well for ground beef, stew meat or leftover pot roast.
Servings: 10
Ingredients
  • 1 pound ground beef, stew meat, or leftover pot roast For vegetarian or vegan use 12 oz. Gardein meatless crumbles, 12 to 14 oz. Seitan, or your favorite beefless replacer
  • 1 large onion, chopped about 1 to 1 ½ cups
  • 2 cloves garlic, minced
  • ½ medium sized head green cabbage, chopped (about 2 to 4 cups) to taste
  • 1 cup fresh celery chopped
  • 1 can no salt added whole kernel corn, drained, or 1 ¼ cups fresh or frozen
  • 1 can no salt added green beans, drained, or 1 ¼ cups fresh or frozen
  • 1 can no salt added sliced carrots, drained, or 1 ¼ cups fresh or frozen
  • 2 fresh russet potatoes, cut into 1 inch cubes, about 1 ½ to 2 cups
  • 2 32 ounce containers low sodium beef broth, No beef broth or vegetable broth
  • 2 tablespoons better than bouillon beef base  Or Better Than Bouillon No Beef base
  • Salt and pepper to taste
  • 1 tablespoon dried Italian seasoning
  • 1 to 2 tablespoons nutritional yeast
  •  
  • HALF RECIPE (serves 5)
  • 8 ounces beef, ground, stew, leftover pot roast, Or for vegetarian vegan use Gardein meatless crumbles or your favorite meat replacer)
  • 1/2 cup chopped onion
  • 1 clove garlic, miced
  • 1/4 head green cabbage, chopped (about 1 to 2 cups) to taste
  • 1/2 cup chopped celery
  • 1/2 can no salt added whole kernel corn, drained or 1/3 cup frozen
  • 1/2 can no salt added green beans, drained or 1/3 cup frozen
  • 1/2 can no salt added sliced carrots, drained or 1/3 cup frozen or fresh
  • 1 fresh russet potato, cut into 1 inch cubes, about 3/4 to 1 cup
  • 16 ounces low sodium beef broth, no beef broth or vegetable broth
  • 1 tablespoon better than bouillon Beef base or Better than Bouillon No beef base, or vegetable base
  • salt and pepper to taste
  • 1 1/2 teaspoons dried Italian Seasoning
  • (For Vegan version add 1 tablespoon Nutritional Yeast)
  •  
  • QUARTER RECIPE Makes 2.5 servings ***See notes for cooking vessel info
  • 8 ounces beef, ground, stew, leftover pot roast, Or for vegetarian vegan use Gardein meatless crumbles or your favorite meat replacer)
  • 1/4 cup chopped onion
  • 1  small clove garlic, miced
  • 1/8 head green cabbage, chopped (1/2 to 2 cup) to taste
  • 1/4 cup chopped celery
  • 1/2 cup canned no salt added whole kernel corn, drained or 1/3 cup frozen
  • 1/2 cup canned no salt added green beans, drained or 1/3 cup frozen
  • 1/2 cup canned no salt added sliced carrots, drained or 1/3 cup frozen or fresh
  • 1 fresh small russet potato, cut into 1 inch cubes, about 1/2 to 3/4 cup
  • 8 ounces low sodium beef broth, no beef broth or vegetable broth
  • 1 1/2 teaspoons better than bouillon Beef base or Better than Bouillon No beef base, or vegetable base
  • salt and pepper to taste
  • 3/4 teaspoon dried Italian Seasoning
  • (For Vegan version add 1 tablespoon Nutritional Yeast)
Steps
  1. In large stock pot, brown ground beef  (***see notes if not using ground beef) with onion and garlic.  Season lightly with salt and pepper.  once browned and cooked completely, remove as much fat as possible.
  2. In same pot, add broth, cabbage, celery, potatoes, and any fresh vegetables you are using along with beef base and Italian seasoning.  Bring to a simmer.  Cook until potatoes and veggies are tender.  Then add any canned veggies you are using.  Let warm through and taste and adjust seasoning.  at then end of cooking time, add nutritional yeast and stir will; turn down heat and simmer for another 15 minutes.
  3. Salt and pepper to taste.
  4. Serving size:  2 cups
Notes
  • ***If using Stew meat, season and brown in stock pot before adding onion. 
  • ***If using leftover pot roast, sauté onion and garlic first, cut into bite size pieces and adtd the last 30 minutes of cooking time. 
  • ***If using something tougher like a flank steak I would add and cook with onion to help tenderize the meat more. 
  • ***If making a vegan pot.  Skip browning step for meat.   Sauté vegetables in oil until softened and almost done.  Add crumbles and sauté for 2 to 3 minutes until thawed and browning a bit.  then assemble soup. 
  • VEGAN: If using seitin, Brown in a skillet with oil, a teaspoon Kitchen bouquet, or a small amount of steak sauce, season with a little onion powder, garlic powder and black pepper. 
  • *** For Meatless Crumbles Cook and brown in pan season with salt, pepper, onion powder, garlic powder, and maybe a little Kitchen bouquet or A-1. 
  • FOR QUARTER RECIPE:  Cooking vessel info.  you can use a 2 to 3 quart saucepan or crock pot to make this one.  If using the crock pot cook the meat first then add everything to the crock pot and cook 2 to 4 hours.  cut the potatoes into larger pieces or don't add them until the last hour of cooking time, otherwise they will disintegrate.