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bowl of hot beef vegetable soup
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Best Ever Beef Vegetable Soup

This big batch of beef vegetable soup will have you craving this year round! Although the recipe is for a large batch (trust me- you'll want this in your freezer!), you could halve it if you really wanted to.
Prep Time1 hour
Cook Time4 hours
Total Time3 hours
Course: Appetizer, Main Course, Soup
Cuisine: American
Servings: 24 Quarts
Author: Di @ escape 2 the kitchen

Equipment

  • 2 12-quart stock pots
  • 1 chef's knife
  • 1 cutting board
  • 1 Large spoon for stirring
  • 1 Ladle for serving

Ingredients

  • 3 pounds Beef Cubes or beef roast cut into cubes
  • 3 Onions Diced
  • 10 Carrots scrubbed, peeled, and diced
  • 3 ribs Celery Diced
  • 2 teaspoons Dried Thyme plus more at the end to taste
  • 2 28 oz cans Crushed tomatoes or tomato puree plain, no seasonings added, such as basil
  • 2 28 oz cans Diced tomatoes
  • 4 40 oz cans Dark and Light Red kidney beans or make your own dried beans in the pressure cooker
  • 4 32 oz boxes Good Beef Broth or more if you prefer not to use bouilion
  • 12 cubes Beef Bouillion if needed to make extra broth
  • 2 cups Hot Water Only if using bouillion cubes
  • 1 large bag Frozen Corn or two small bags
  • 2 bags Frozen Green Beans
  • 2 bags Frozen Lima Beans
  • 1 head Red Cabbage chopped into 1 1/2" slices
  • 1 head Green Cabbage chopped into 1 1/2" slices

  • 2 boxes Frozen Spinach Or a large bag of fresh spinach
  • Salt and pepper to taste
  • Parmesan Cheese Optional for serving

Instructions

  • Brown beef cubes. Remove to a bowl.
  • Saute onions, carrots, and celery until onions are translucent. Add salt and pepper. Sprinkle Thyme over mirepoix. Add the tomatoes and the beans to the pot.
  • Add the broth and remaining vegetables to the pot. Let simmer for about 30 minutes. Adjust salt and pepper to taste. Add Thyme to taste. Add extra broth or use water and beef bouillon to cover vegetables.
  • Add the beef cubes back to the pot and let the soup simmer for several hours, stirring often to prevent scorching and also to help everything cook evenly. Taste often and adjust seasoning.
  • Serve hot with some shredded Parmesan sprinkled on top.
  • Store remaining soup in the fridge for up to a week. Label and freeze for longer storage.