Betty’s Comforting Homemade Vegetable Beef Soup Recipe
In this video, Betty demonstrates how to make hearty and delicious Comforting Homemade Vegetable Beef Soup. It is slow cooked with steak cubes and tasty vegetables and spices. It is made in such a way as to make it the lowest fat version of soup that has meat in it. Ingredients: 2 pounds lean beef cubes, trimmed of fat (I used 1 pound of eye of round steak and 1 pound of top sirloin steak.) 1 to 2 tablespoons extra virgin olive oil 1 tablespoon salt 3 quarts (12 cups water) 3 cups tomato juice 2/3 of an 8-oz. can tomato sauce 3 bay leaves 1/2 teaspoon ground black pepper 1/2 tablespoon Worcestershire sauce 1 onion, chopped 3 cups mixed vegetables (I used a 16-oz. package of frozen vegetable soup starter. If you cannot find this, just use frozen mixed vegetables, or drained Veg-all, or freshly chopped vegetables of your choice.) 1 teaspoon chili powder 6 additional cups water saltine crackers, for serving (I used fat-free saltine crackers.) Chop 2 pounds of lean beef into cubes. (I prefer to use steak, because it is less fatty than stew meat.) Heat 1 to 2 tablespoons olive oil in a deep skillet. Brown the beef cubes in the oil, until there is no pink on the outside. Pour 3 quarts (12 cups) water into a large pot. Add 1 tablespoon of salt, and then add the browned beef cubes. Cook, uncovered, over low heat for about 3 hours. Most of the liquid will evaporate or be absorbed by the meat. (you might want to check the meat while it is cooking, to make sure it doesn’t boil dry …
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@bettyskitchen np
@princessjuju1214 Thanks for the comment!
—Betty
love
@kbsatlive Yes, this recipe would do well in a crock pot! Thanks for your nice comment!
–Betty
This looks wonderful Betty! I could see how you could adapt this to a crockpot and it be warm and hot when you came home! A nice bottle of red wine and crusty bread! Yum yum! Thank you! I really enjoy your videos. You are so calm and sweet when you speak. You always put me at ease.
@VersysMC Hi Kirk! Thanks for your great feedback! I really appreciate it!
–Betty
Just made your soup! Thanks for posting your recipe. My entire family loved it! I look forward to trying a few more of your goodies.
-Kirk
@Nazz1952 You are very welcome! Thanks for your lovely feedback! I really appreciate it!
–Betty
Hello Betty.
I tried your beef vegetable soup. It turned out very good.
I added a can of stewed tomatos, ground beef, and elbow macaroni.
It turned out to be more soup than I thought at first.
I ended up with 2 good size pots of soup.
I’ll freeze some of it.
Thanks for the recipe and instructuions.
I was just craving something like this the other day when it started snowing here in West Virginia ^^ Thank you so much, Betty!
@imalovedrunk Depends for everyone. Though if you want the quality for what your money is going too, I would suggest you go to a respected butcher for fresh cuts of meat.
how much did all that meat costs
Looks great betty.
Thanks for your time . Just the info I was looking for.Happy Holidays to you and yours.
@bettyskitchen Saphire, here is a video that demonstrates how to use a fat separater:
youtube.com/watch?v=B1F_UzeVIBI
I hope this helps!
–Betty
@Diligence3026 Hi Saphire, Yes, you definitely can use feshly chopped vegetables in place of the frozen vegetable; I just used the frozen ones for convenience. If you will do a search for fat free gravy, then you will probably see a demonstration of using a fat separater.
–Betty
hi Betty can i use freshly chopped vegetables to replace the frozen vegetables u mentioned in the video? Oh yeah, can u make a video how to use a fat seperater? Thanks! – Saphire
@MrFluffy7140 You can just spoon off fat that comes to the top. If the meat you cook is appropriate, you can pour off the grease into a cup that has a lid with holes in it and a spout. Then pour off the fat, discard it, and return the stock back to your recipe.
–Betty
Betty, i ahve one last question how do u use a fat seperater?
@MrFluffy7140 Yes. I prefer beef that doesn’t have fat and gristle. like stew meat does, but you can even use hamburger, if you like!
–Betty
hi Betty i just wanna ask you can i use any kind of beef i want?
@bettyskitchen your welcome so much thank you for the info. my mother just gave me a racipie for an italian meatball soup that is ready in 30 min. would you like the recipie i will give it to you if you wish. i work in a kitchen in a retirment comunity here. i do a littl prepwork and hope to train for a few dishes. thanks again betty keep the dishes comeing.
@ozzyslasher1970 Thanks for your comment. Yes, a bay leaf would be great in this type of soup!
–Betty
hy betty, just wanted to drop a line to you and say how much i liked your vid. i recintly decided to try my hand at soup in a crock pot. i did a chicken soup and it was o.k. but the meat turned to mush( crock pot left overs). my 2nd was a beef much like yours but with a meripua and potatos. and a londone broil i did for dinner.i turnd out much better. thanks for the tips on some spices touse. would a bay leaf work in thee as well.
@corwinstormvxv Yes, I bring it to a boil over medium heat, then reduce the heat to low and simmer for 3 hours. 3 hours is just an approximation; just stir it occasionally, and check for doneness around about 3 hours.
–Betty