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Mom's Vegetable Soup

 Mom's Vegetable Soup
I make this vegetable-packed soup whenever we have a family get-together. It's been a favorite with us for a number of years.—Betty Van Kuiken, Oak Lawn, Illinois
26 ServingsPrep: 10 min. Cook: 3-1/2 hours


  • 1 beef chuck roast (3 to 4 pounds)
  • 2 tablespoons vegetable oil
  • 2-1/2 quarts water
  • 3 cans (28 ounces each) diced tomatoes, undrained
  • 10 celery ribs, chopped
  • 6 large carrots, thinly sliced
  • 3 large onions, chopped
  • 3/4 cup medium pearl barley
  • 2/3 cup cut fresh green beans (1/2-inch pieces)
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • Salt and pepper to taste


  • In a large soup kettle, brown the roast in oil. Add water; cover and
  • simmer for 2-1/2 to 3 hours or until meat is tender. Drain; set
  • roast aside. In the same kettle, combine the tomatoes, celery,
  • carrots, onions, barley and beans. Cover and simmer for 50 minutes
  • or until the barley is tender. Cut beef into 1/2-in. cubes; add to
  • soup. Stir in corn, salt and pepper; heat through. Yield: 26
  • servings (6-1/2 quarts).