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Homemade Vegetable Beef Soup

Nov 14, 2017

This time of year I turn to soups for comfort, a quick meal and to boost my energy.  Like a lot of women, I tend towards low iron levels.  Using short ribs and soup bones for broth, I create my own soups from scratch.  One of my absolute favourite soups growing up was my Grandma Goheen’s vegetable beef soup. I have been trying for years to get this recipe right today I think I succeeded. It’s a quick and easy soup and using beef bones it’s a good source of iron.  Here’s to you Annie!


Vegetable Beef Soup

  • Three meaty short ribs or 2-3 soups bones
  • 1 white onion finely chopped
  • 3 sprigs chopped garlic
  • 5 stocks chopped celery
  • 5 cleaned and chopped carrots
  • 3 cleaned and chopped potato
  • 1 very small turnip peeled and cut into small pieces
  • 1 can of Campbell’s Tomato Soup
  • 3 bay leaves
  • celery salt
  • sea salt & pepper to taste


Saute onion, garlic, 1/2 of the celery, bay leaves, salt & pepper and celery salt until brown.  Fill stock pot 1/2 full of water and add the soup bones. Boil for 2-3 hours skimming brown foam from pot.  Once broth has formed and meat is falling off the bones, add the vegetables and tomato soup; boil another 35 minutes. Don’t overcook the vegetables; you still want them to be firm.


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