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Roast Beef Vegetable Soup

Total Time

Prep: 35 min. Cook: 8 hours


12 servings (about 4 quarts)

I'm currently retired and an Assistant Scout Master of a troop. I've taught boys to cook for 35 years. This is a nice recipe for teaching basic cooking skills. Plus, the soup cooks all day, leaving you free to do other things.—Earnest Riggs, Niles, Michigan


  • 2 pounds beef stew meat, cut into 1/2-inch pieces
  • 2 tablespoons canola oil
  • 2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes
  • 3 cups tomato juice
  • 1 can (14-1/2 ounces) beef broth
  • 4 medium red potatoes, cut into 1/2-inch pieces
  • 3 medium carrots, halved and thinly sliced
  • 2 celery ribs, chopped
  • 1 medium onion, finely chopped
  • 2-1/2 cups chopped cabbage
  • 1-1/2 cups frozen corn
  • 1-1/4 cups frozen baby lima beans
  • 4 teaspoons beef bouillon granules
  • 1 teaspoon salt
  • 3/4 teaspoon pepper


  1. In a large skillet, brown beef in oil; drain. Transfer to a 6-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until meat and vegetables are tender.

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