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Vegetable Beef Soup

Course Soup


  • 2 tbsp olive or vegetable oil
  • 1 cup grated or finely chopped onion
  • 1 cup grated carrot
  • 1 cup finely chopped celery
  • 2 tbsp Worcestershire sauce
  • 1 tsp salt or to taste
  • 1/2 tsp pepper
  • 1 lb Leftover beef OR Stewing beef chopped into small pieces Can use left over beef if using bones
  • 2 tbsp tomato paste
  • 2 cloves whole
  • 2 cups water
  • 4 cups beef broth If using unsalted broth you may want to adjust your salt addition
  • 2 or 3 bay leaves


  • Add onions and olive oil to a large saucepan and cook on medium heat until slightly transparent. 
  • Add grated carrots, celery and blend well. Season with Worcestershire sauce, salt, and pepper.
  • Finely chop the beef into small pieces removing any unwanted fat. 
  • Add beef, beef broth, water, tomato paste, garlic and bay leaves. Continue to simmer on medium to low heat for about an hour.