Saturday, November 15, 2008

Southern Quick Fix Vegetable Beef Soup

Good old fashioned vegetable beef soup, shortcut with lean sirloin in a beef and tomato base, with onion, celery, carrots, potatoes, corn and whatever leftover or frozen veggies you have on hand.
Good old fashioned vegetable beef soup, shortcut with lean sirloin in a beef and tomato base, with onion, celery, carrots, potatoes, corn and whatever leftover or frozen veggies you have on hand.

Southern Quick Fix Vegetable Beef Soup

Noticing that I had some sirloin tip steak in the freezer and deciding on making up a batch of vegetable beef soup today, sure reminded me of my Grandma.

She passed on a couple years back at the ripe age of 97 and boy she sure was a great cook. When I think of vegetable beef soup I think of her and how every time she'd cook up a batch she'd always say "you just can't find a good soup bone anymore." I remembered as a young gal not at all interested in cooking at the time, I thought, "you can buy bones at the grocery??" but I always just smiled.

She had not had an easy life, raising a slew of boys as a single working mother back in those days, but she was a sweetheart who was loved by many, all of whom called her affectionately, Miss Mac. As an adult, I was always honored to just sit with her and listen to her stories, whether it was over a simple cup of coffee, as much as I did when she had cooked a meal for the whole family.

She's right though ... you really can't hardly find a good soup bone anywhere these days.

Grandma Mac never had any recipes written down and I sure wish she had, because she had a killer chicken spaghetti - a homemade version made from a hen, and not the kind of cheesy chicken spaghetti most folks think about - a recipe I have done my best to replicate. Well, close as I could anyways. Anyway, this soup isn't quite Grandma Mac's exact recipe either, but it is close enough to bring back some mighty fond memories of her.

I wrote this for sirloin for a quicker cook time, but when I have time, I love to substitute a braising roast or stew meat instead, adding in those beef bones for that slow simmer. Just allow for a longer cooking time before adding in your potatoes and/or vegetables. If you want to let the soup low simmer for awhile, wait to add the potatoes until about 20 minutes before serving.

For an added layer of flavor, roast off the beef bones first. Preheat oven to 400 degrees F. Toss the bones in oil and roast, turning about every 15 minutes, for about 40 to 45 minutes or until nicely browned. Take care not to burn the bones as they will make the stock bitter. Remove, transfer the bones and any drippings to the soup pot.

Here's how to make one of my homemade vegetable beef soup - it's one of my favorite soups.

For more of my favorite soup recipes, visit my page on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Recipe: Mary's Quick Fix Southern Vegetable Beef Soup

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 30 min | Yield: About 6 servings

  • 1-1/2 pounds beef sirloin tip steak
  • 3 tablespoons cooking oil
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped potato
  • 1/2 tablespoon chopped garlic
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/4 to 1/2 teaspoon of Creole or Cajun seasoning (like Slap Ya Mama) or to taste, optional
  • 4 cups water
  • 4 cups beef broth or stock
  • 2 teaspoons beef base (like Better than Bouillon), or bouillon
  • 1 (14.5 ounce) can diced tomatoes
  • 1/2 cup frozen corn
  • 2 cups frozen mixed vegetables
  • 1 tablespoon dried parsley
  • 2 cups dried egg noodles, cooked

Heat oil in a tall soup pot over medium high heat. Cut steak into bite size pieces. Add to oil and cook over medium high until nicely browned, about 10 minutes. Add onion, celery, carrots and potatoes and sauté for about 5 minutes. Add garlic and cook another minute. Add the salt, pepper, Cajun seasoning, water, beef stock, beef base, tomatoes; bring just up to a boil. Add the frozen vegetables, return to a boil, reduce heat and simmer for about 20 minutes, or until vegetables are tender. Stir in parsley, taste and adjust seasonings as needed, and hold over low heat until serving. Prepare egg noodles separately, spoon cooked noodles into a serving bowl, and ladle the soup on top.

For Braising Roast: When using a braising roast, I highly recommend the addition of beef bones. You'll want about a pound. To substitute a braising roast or stew meat, sear off the bones if using, then the meat first, remove and set aside while you cook the onion, carrots and celery. Add water, increase broth to 6 cups and add seasoning, bring to a boil, return whole roast to pot, cover and simmer for 1-1/2 to 2 hours, or until roast is tender. Remove and tear or cut into bite-sized pieces or chop and return to soup pot with the potato, corn, vegetables and parsley; cook until potatoes are tender. Taste and adjust seasonings. If you prefer to hold the soup on a simmer for awhile, wait to add the potatoes until about 20 minutes before serving.

Cook's Notes: You can use whatever frozen veggies you like, just taken into account some take longer to cook than others - like frozen butter beans for instance - so, unless they are precooked and leftover, plan accordingly as you are adding the vegetables to your soup. For an added layer of flavor, roast off the beef bones first. Preheat oven to 400 degrees F. Toss the bones in oil and roast, turning about every 15 minutes, for about 40 to 45 minutes or until nicely browned. Take care not to burn the bones as they will make the stock bitter. Remove, transfer the bones and any drippings to the soup pot.

Alternatively you may also add the noodles to the soup. They tend to absorb a great deal of the liquid however, so I personally prefer cooking them separately and serving the soup on top of them in individual serving bowls. If you use regular bouillon in place of beef base, adjust added salt in the recipe.


Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Soup Recipes Out Too Y'all!

7 Can Taco Soup
Hamburger Soup
Cajun Sausage and Corn Soup
Posted by on November 15, 2008

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

Bookmark and Share


  1. Thanks a million, Mary! I've been watching my grandmother make her excellent Vegetable Beef Soup ever since I was knee-high. Eventually the day came when I could help her make it! Then one day I was on my own. No matter how hard I tried, it never turned out exactly like hers, but eventually I came pretty darned close!
    Your recipe comes the closest to duplicating my grandmother's soup as any I've ever seen in writing. The primary difference is that she always included 1/2 head of cabbage. And of course back in those days there was no such thing as buying "Cajun seasoning". She always included some kind of pasta, quite often shell macaroni. Unfortunatesly, she never wrote her recipe down, insisting that "everybody knows how to make a good vegetable soup!" That may have been true in those days, but certainly not now. And about that soup bone... back in the day, some butchers would toss in a soup bone for free if you bought stew meat. These days IF you can find one at all, the price is ridiculous! And some folks claim they don't even know what a soup bone is! How very sad...
    Thanks so much Mary, for both the great recipe and the memories!

  2. Hi Michele! I STILL to this day struggle to equal my mama's seafood gumbo. I mean it's oil and flour and seafood for pete's sake but I sure cannot get mine to taste quite like hers did, so I totally get it. I buy my beef bones at the base commissary or at our local Rouse's which is one of the few "grocery stores" left that actually still has a real butcher! I'm so glad that you enjoyed the soup, and thanks so much for coming back to leave your sweet comment!!

  3. Hi, Mary! Thank you so much for this posting! Both my mom & grandmother (who have been gone for years now) made the VERY BEST vegetable beef soup. Of course, they had never wrote down the recipe, nor did I ever pay much attention to their "method" when they made it. I do remember, though, that when we still had "real" grocery stores, the produce department manager would even make up a "soup mix" for them to use in their soup! Just the other day, I was thinking of this soup, remembering how wonderful it was, and wishing I could just taste it again. I have been studying your recipe and think it will come pretty close to theirs! My mouth is already watering!! I cannot thank you enough for this post...the timing could not have been better!

    1. Oh I hope it at least comes close Theresa - please let me know!

  4. So thankful for your site first of all! So many wonderful recipes here that bring back memories of the 40's and 50's in Norfolk, Va. Our next door neighbor was a real southern lady who cooked wonderful soups, veggies, baked yeast rolls etc. Everything she cooked was delicious she shared with my family and we were always grateful. My parents came from the mid west. So their idea of seasoning food was salt, pepper,paprika, butter and parsley. So when we had the pleasure of tasting southern food it was amazing to our taste buds to say the least. When she brought over a bowl of her veggie soup it had such a richness to it. I loved the butter beans and corn she added to the soup along with other surprises. When I got married I copied my mom's way of cooking along with my next door neighbor's southern dishes. It has given us a nice variety of tasty foods to enjoy for many years. So happy I found this web site Mary.

    1. What a wonderful compliment - thank you so much & welcome!!

  5. Finally found some Slay Ya Mama seasoning at World Market in Amarillo Texas, I live in Colorado and I enjoy your recipes so much!! making the Vegetable Beef Soup so much...your black eyed peas were a big HIT on New Year's Day, we ate the whole pot!! :)

    1. Oh I'm so glad that you found it - just remember, go light until you see how you like it. We use it on everything - even eggs!! Glad your family enjoyed the black-eyed peas & thanks for letting me know - hope you enjoy the soup too!

  6. this looks good in this cold weather right now! I'm going to try this in the crock pot!

    1. Crockpots are great for soup & you can even use the stew meat cuts when you're letting it cook all day like that! Hope you enjoy it Judy!!

  7. I'm going to try this in the crockpot with out the noodles.

  8. Mary, I made this soup Friday & took it to my daughter's house to celebrate her birthday. I wasn't able to find "Slap Ya Momma" at the store but followed the recipe otherwise. It was delicious. Everyone including my picky 5 & 8 yr old grandchildren, son, & husband even ate a bowl after I encouraged them to try it. They asked for more & raved how good it was. I certainly will make this again as it is a fabulous recipe.

    1. Hi Tricia! The Cajun seasoning is for those who like a little heat added, but totally optional. I'm so glad everybody enjoyed the soup - especially those picky eaters! Thank you so much for stopping bacl by to let me know - I really appreciate that!


Thanks for taking the time to comment - I love hearing from readers and I read every single comment and try to respond to them right here on the site, so stop back by!

From time to time, anonymous restrictions and/or comment moderation may be activated due to comment spam. I also reserve the right to edit, delete or otherwise exercise total editorial discretion over any comments left on this blog. If your comment serves only to be snarky, mean-spirited or argumentative, it will be deleted. Please mind your manners.

Related Posts with Thumbnails