Vegetable meat soup

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The old southern vegetable soup is like a plate full of comfort. So much flavor! As we get closer to the last days of summer, vegetable meat soup is the perfect way to use the last remnants of the summer garden.

Vegetable meat soup

Almost any vegetable can be used in beef soup: zucchini, squash, beans, spinach, whatever you have on hand and what you would like to get rid of. Throw it all in the pot.

Meat and vegetable soup: a great way to take advantage of the end of summer vegetables from the garden. It can be frozen and eaten once the colder weather sets in.

My favorite vegetables to put in this soup are corn and okra. If it is not fresh, it can be used frozen. In fact, vegetable meat soup is perfect for using those last few bits of vegetables in the freezer.

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I like pieces of sirloin steak in my veal soup with vegetables, but you can easily substitute ground beef.

Meat and Vegetable Soup: A great way to consume vegetables in late summer. It can be frozen and eaten once the colder weather sets in.

Meat and Vegetable Soup: A great way to take advantage of late summer vegetables from the garden. It can be frozen and eaten once the colder weather sets in.

This soup freezes very well, so keep some in the freezer. In a month, when the school is in full swing and short on time, you'll be glad you did. Add a quick grilled cheese sandwich and you've got the best southern food.

If you want a spicy soup, just add a couple of Tabasco sauce shakes sauce or a pinch of red pepper flakes.

Meat and Vegetable Soup: A great way to consume vegetables in late summer. It can freeze and reheat once the colder weather sets in.

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Meat and Vegetable Soup: A great way to consume vegetables in late summer. It can freeze and reheat once the colder weather sets in.

Course: soup

Cuisine: southern

Preparation time: 15 minutes.

Cook time: 12 minutes.

Total time: 27 minutes

Servings: 10

Calories: 256kcal

Author: Christin Mahrlig

Meat and vegetable soup is the perfect way to use the last remnants of the summer garden. Filled with tender pieces of meat and lots of vegetables.

  • 1 tablespoon of vegetable oil

  • 2 pounds 1-inch diced beef steak or sirloin steak

  • salt and pepper
  • 2-ounce cans of whole tomatoes, undrained and chopped, 28-

  • 1 can (14.5 ounces) stewed tomatoes

  • 2 cans (8 ounces) tomato sauce

  • 2 cups chicken broth

  • 1 yellow onion, chopped

  • 1 stalk celery, chopped

  • 1 spoon of sugar

  • 1 1/2 teaspoons of salt

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon of black pepper

  • 1 teaspoon of Italian seasoning

  • 1/2 teaspoon garlic powder

  • 1 bay leaf

  • 2 small russet potatoes, peeled and diced

  • 2 carrots, peeled and chopped

  • 1 cup green beans, sliced ​​and cut into 1 1/2 inch pieces

  • 1 1/2 cups sliced ​​okra

  • kernels of 2 ears of corn
  • Heat the oil in a Dutch oven. Season the meat with salt and pepper and cook in oil until golden brown on all sides.

  • Add all the tomatoes and tomato juice, chicken broth, onion, celery, sugar. salt, pepper, Worcestershire sauce, Italian seasoning, garlic powder and bay leaf.

  • Bring to a boil and reduce to low heat for 1 hour.

  • Add remaining ingredients and simmer for an additional 1 hour.

Calories: 256kcal

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