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Vegetable Beef Soup

A great dinner for a cold winter day. My mother and grandmother would always make Vegetable beef soup and I wanted to know their recipe but they had never written one down. They always made the soup by memory with the ingredients they had on hand. However, I finally got in the kitchen with my mother to learn how she made this soup and get write down a recipe with her.

This vegetable beef soup can be made with ingredients you usually have on hand. It is delicious, hearty, easy and beautiful. I served up my soup with fresh parsley on top. You could also use basil or any fresh herbs you have on hand.

1 lb ground beef

1 medium onion diced

1 tbs Montreal seasoning or salt & pepper to taste

6-7 carrots

3-5 stalks Celery (if available)

5-6 large potatoes

peppers (optional)

32oz of canned tomatoes pulsed in blender

5 cups beef stock

Bay leaf

1/4 tsp ground fennel

1/2 cup lentils (optional)



1. Brown Ground Beef in pot with half of Montreal seasoning. Add onions to sauté. Remove meat and onions from pan and set aside.

2. Put the remaining vegetables, carrots, celery and potatoes, in pan with the other 1/2 tbs Montreal seasoning or salt and pepper. Once vegetables are in pan and let one side brown before stirring.

3. Deglaze pan with 3 cups beef stock.

4. Return meat and onion to pan. Add tomatoes and rest of stock. Season with fennel and bay leaf. May add 1/2 cup lentils if desired. Simmer until vegetables and lentils are cooked through.


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