ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Cooking from Scratch - Vegetable Beef Soup

Updated on February 12, 2008

I love homemade soup on a cold winter day. This Vegetable Beef Soup is so good and makes a ton. There should be plenty to have another night or to freeze in serving size portions to take for lunches. I always serve this soup with corn muffins for a complete nutritious and hearty meal.

Ingredients

1 15 oz can of corn, do not drain

3 28 oz cans of tomatoes, diced are best, but you can break up whole tomatoes while they cook if that is your only option

1/2 bag frozen baby Lima beans

4 medium potatoes, peeled and diced

2 long carrots, peeled and sliced

1 roast, this doesn't have to be fancy since you are cooking this slowly in the crock-pot. Whatever you put in will come out tender.

1 small onion, chopped

1 clove of garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

1 tablespoon oil

Directions

Heat oil in a sauté pan and brown the roast on all sides. Transfer the roast to a crock-pot and add all other ingredients. Cook on low for 7-8 hours or high for 3-4 hours. If you like a lot of a particular ingredient, adding more will work fine. If you don't like something don't add it. Except for the tomatoes, these are the base of the soup. Adding more potatoes is a great way to stretch this soup farther if you are feeding a crowd. If there is not enough liquid, add a cup or two of water along with a beef bullion cube per cup of water.

This soup can be made with any type roast. I made mine with venison and have used beef in the past. Elk or antelope would work well too. You could even make this soup vegetarian if you wanted to. Just don't use meat and add vegetable bullion cubes if you need to add more liquid. I have often thought about adding a small pasta into this soup. If you have kids, alphabet noodles would be fun. Just add the last 30 minutes in the crock-pot. Frozen green beans would be a good addition as well and could be used in place of the baby Lima beans if your prefer.

This soup is extremely versatile and filling. You can put this in the crock-pot in the morning and it will be ready when you get home from work. If you don't like corn muffins, homemade bread in the bread machine would be great too. Enjoy!

Comments

    0 of 8192 characters used
    Post Comment

    • profile image

      Samashyle 9 years ago

      Just browsing the hubs, I too like to cook from scratch when I have the time. your soup looks really good.

    • maham profile image

      maham 9 years ago

      mmmm mouth watering like it

    • Blogger Mom profile image

      Blogger Mom 9 years ago from Northeast, US

      Jennifer, I love to use my crock pot, but I haven't tried putting pasta in at the end. Do you add more liquid? Does it really cook in just 30 min? Do you have to stir it while it's in there? Sorry for so many questions, I just love picking up tips. Thanks! =)

    • Jennifer profile image
      Author

      Jennifer 9 years ago

      blogger mom - I have added pasta at the end of other dishes - the last 30 minutes and it has cooked up fine, so I am assuming it would be the same for this. If you don't think you have enough liquid, then I would just add some water or beef broth when you add the pasta. Yes I stir the pasta to mix it in to the dish.

    • Blogger Mom profile image

      Blogger Mom 9 years ago from Northeast, US

      Thanks, Jennifer!

    • rmr profile image

      rmr 9 years ago from Livonia, MI

      This one goes right into my recipe box! Thanks!

    • manoharv2001 profile image

      Manoharan 9 years ago from Bangalore - 560097, Karnataka, India

      great hub

    • make moneyonline profile image

      make moneyonline 9 years ago

      Love the crock pot idea...how long does it take to prepare in the morning?

    • Jennifer profile image
      Author

      Jennifer 9 years ago

      It took me about 15 minutes to get everything in there. Lots of peeling and chopping if you want to use fresh stuff.

    • hollyd profile image

      hollyd 9 years ago from Australia

      Love it, and will add to my recipes.

      Thankyou Jennifer

      Best Wishes

      Holly

    • highway star profile image

      highway star 8 years ago from Mostly Seattle, Amsterdam and Milan

      It seems very good! I would like to try to cook it!

    • profile image

      pambragg 5 years ago

      I was looking for a recipe from "scratch"...not using canned vegetables which contain so much sodium and preservatives. Thanks though :)

    • Jennifer profile image
      Author

      Jennifer 5 years ago

      Pambragg - you don't have to use canned vegetables. You can use frozen veggies too, if I have any in my freezer from my garden I will use those. In the summer I can my own tomatoes and use that. Not everyone can grow everything themselves and can/freeze it as well. I think using basic canned tomatoes or corn is still cooking from scratch - much more than most people do.

    • profile image

      vegetable soup 4 years ago

      Hi, realy good recipe. Thanks. Here you can find other vegetable soup recipes and also information why vegetables are so healthy for us:

      www.howtomakevegetablesoup.com

    Click to Rate This Article