Lakeside Vegetable Beef Soup

This hearty soup is one of Jackson’s favorites. It freezes extremely well, and it goes great with cornbread. The secrets that make this recipe great are the cabbage, garlic, and Lipton Beefy Onion Soup mix. If you are watching your sodium, this recipe is not for you!

From start to finish, this recipe will take you about 30 minutes to prepare. Then, you will need to simmer the soup for about 2-3 hours.

The flavor of the broth, onion, garlic, and bouillon help season the beef to perfection.

3 lbs. lean beef for stewing
16 oz. beef broth
1 tbsp minced garlic
1 tbsp minced onion (or 1 medium onion finely chopped)
1 pkg. Lipton Beefy Onion soup mix
3 beef bouillon cubes

1 tsp black pepper
5-6 red potatoes cut into small, bite-sized pieces
1 small pkg fresh baby carrots
1 medium head cabbage chopped
2 – 15 oz. cans diced tomatoes – undrained
1 can cut okra – undrained
1 can Italian cut green beans – undrained
1 can shoepeg corn – undrained
1 small can lima beans – undrained
(Other vegetables can be added or the amounts can be altered to your taste.)

In a large stock pot, mix broth, bouillon cubes, soup mix, garlic, onion, and beef over medium heat.
Stir frequently until beef is cooked through.
Add all other ingredients, blending well.
Simmer for 2-4 hours, until potatoes and carrots are cooked through.

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2 Responses to Lakeside Vegetable Beef Soup

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    • Heather Mullins says:

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