Vegetable Beef Soup
Recipe type: Soups
Cuisine: Winter
Serves: 12
One of my favorite soups ever! This classic family favorite was adapted from my mother's freestyle recipe. This makes a lot of soup making it ideal of freezer storage.
  • 3 quarts homemade beef stock (or store-bought organic beef broth or mushroom broth)
  • 2 (26 oz) cartons of chopped tomatoes (look for Pomi and Hunts in cartons)
  • 2 (4 oz) jars of tomato paste (look for organic Bionaturae tomato paste in glass jars)
  • 1-2 lbs of organic beef stew meat or ox tail (optional)
  • 2 (10 oz) bags of organic frozen mixed vegetables (look for Cascadian Farms)
  • ½ small head of organic green cabbage, chopped
  • 1 large onion, chopped fine
  • 3 large organic carrots, chopped fine
  • 2 stalks organic celery, chopped fine
  • 3 cloves of garlic, minced
  • 2 bay leaves
  • ¼ cup dried parsley
  • 3 tablespoons arrowroot flour
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon sherry vinegar (optional)
  • Parmesan (optional)
  1. In a heavy 16 quart stainless steel stock pot, season beef stew meat (if using) with sea salt and pepper and sear until browned, set aside. In the same pot sauté onions, celery, and carrot until soft. Return meat to the pot and add chopped tomatoes and continue cooking for 5 minutes. Sprinkle mixture with flour, add tomato paste, broth and bay leaves. Bring to a boil. Reduce heat to a simmer and add in Worcestershire, sherry vinegar, parsley, garlic and salt and pepper to taste. Simmer for 30 minutes or more. Add in frozen vegetables and cabbage 10 minutes before serving. Garnish with Parmesan.
  2. Note: Cool completely before freezing
Recipe by Glow Nutrition at