Vegetable Beef Soup

Vegetable Beef Soup Recipe


Vegetable Beef Soup

Course: Main Dish
Keyword: Vegetable Beef Soup
Yield: 12 servings. If you don’t like pressure cookers, simmer beef until tender and then follow directions.
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  • 2 pounds chuck roast or English roast cut in cubes
  • 1 medium onion chopped
  • 1 teaspoon minced garlic
  • 2 tablespoons oil
  • cups water
  • 1 1-pound can tomatoes undrained
  • 2 15-ounce cans Veg-All undrained
  • 1 tablespoon salt
  • ½ teaspoon marjoram
  • ½ teaspoon thyme
  • 1 bay leaf
  • 1 cup raw elbow macaroni
  • Shredded cheese for garnish


  • Brown beef, onion and garlic in oil in a pressure cooker.
  • Drain fat and add water.
  • Cook in pressure cooker on high 20 minutes.
  • While meat is cooking, pour remaining ingredients in a Dutch oven.
  • Add cooked beef and juices to the Dutch oven.
  • Bring to a boil, cover and simmer 1 hour.
  • To serve, ladle into soup bowls and garnish with shredded cheese.


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