Beazell's Cook Book

Veggie Beef Soup

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Veggie Beef Soup – Contributed by Mrs. Beazell  




2 tablespoons EVOO (extra virgin olive oil)

1 pound beef stew meat

1 cup onion/celery/bell pepper mix

2 large cans Veg All, with juice

1 can Rotel tomatoes

1 (15-ounce) can tomato sauce

1 can green beans, with juice

1 can sliced carrots, with juice

2 tablespoons beef broth base

1 quart water

3-4 tablespoons Beazell's Cajun Seasoning

3 small potatoes, diced

Couple handfuls of elbow macaroni



Brown stew meat in extra virgin olive oil with a portion of your Beazell's sprinkled liberally. Add onion/celery/bell pepper mix.  Cook down about 5 minutes.  Add Veg All, Rotel, tomato sauce, green beans, carrots, beef broth base, Beazell's Cajun Seasoning and water.  Cook down for about 3 hours on low, adding more water as necessary.  Add your diced potatoes and elbow macaroni... making sure you have plenty of water in there for the elbow macaroni to absorb.  Let it cook on low/medium about 15 minutes or until elbow macaroni and potatoes are tender.  Taste and add more Beazell's Cajun Seasoning for your taste!


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