Mom’s Vegetable Beef Soup

Mom's Vegetable Beef Soup


  • 1 pound chuck roast, trimmed of excess fat
  • 1 medium onion, chopped
  • 4 stalks celery (use the smaller inside pieces), chopped
  • 2 carrots, chopped
  • 2 handfuls of barley
  • 1/2 small cabbage, chopped
  • 2 large red potatoes, chopped into 1 inch cubes
  • 16 oz can whole tomatoes
  • 1/2 bag frozen peas
  • 1/2 bag frozen corn
  • 1 small head of broccoli, chopped
  • 1 teaspoon salt, more to taste
  • Freshly cracked pepper



Boil the beef and barley in a large pot. Just before it reaches a boil, skim off all the foam. Cook the meat until it is tender.


Add the onions, celery, and carrots. Cook for 5 minutes.


Add the potatoes, green beans, tomato sauce, and tomato paste, and cook an additional 5 minutes.


Add the rest of the vegetable and cook until tender.


Taste and add salt, as needed.

Rating: 5 out of 5.

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