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In a large bowl, season the beef stew meat with 1 tablespoon of Morton Nature's Seasons (or your preferred seasoning salt blend), 1 tablespoon of Slap Ya Mama Cajun Seasoning (or any cajun seasoning), 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of black pepper. Ensure the beef is thoroughly coated.

Heat 2 tablespoons of avocado oil (or other cooking oil) in a large pot or Dutch oven over medium-high heat.
Add the seasoned beef to the hot oil and brown it for 5-6 minutes, just until it develops a nice brown color on all sides.

Add the sliced celery, sliced carrots, and diced yellow onion to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.

Stir in the canned diced tomatoes, frozen green beans, frozen corn, frozen peas, chopped potatoes, and chopped cabbage.

Pour in 2 cups of V8 vegetable juice (or tomato juice).

If using Better Than Bouillon, add 1 heaping tablespoon of Roasted Beef Base and 2 cups of water. If using beef broth, add 2 cups of beef broth instead of the bouillon and water.

Season the soup with Worcestershire sauce (to your preference), 1/4 teaspoon of Slap Ya Mama Cajun Seasoning, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/4 teaspoon of black pepper.

Give all the ingredients in the pot a thorough mix to combine.

Bring the mixture to a boil. Once boiling, reduce the heat to a low simmer and place the lid on the pot.

Simmer for 1 1/2 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.

Taste the soup and adjust seasoning with additional salt and pepper if needed.

Serve hot and enjoy your Old Fashioned Vegetable Beef Soup!


In a large bowl, season the beef stew meat with 1 tablespoon of Morton Nature's Seasons (or your preferred seasoning salt blend), 1 tablespoon of Slap Ya Mama Cajun Seasoning (or any cajun seasoning), 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of black pepper. Ensure the beef is thoroughly coated.

Heat 2 tablespoons of avocado oil (or other cooking oil) in a large pot or Dutch oven over medium-high heat.
Add the seasoned beef to the hot oil and brown it for 5-6 minutes, just until it develops a nice brown color on all sides.

Add the sliced celery, sliced carrots, and diced yellow onion to the pot. Cook, stirring occasionally, for about 5 minutes until the vegetables begin to soften.

Stir in the canned diced tomatoes, frozen green beans, frozen corn, frozen peas, chopped potatoes, and chopped cabbage.

Pour in 2 cups of V8 vegetable juice (or tomato juice).

If using Better Than Bouillon, add 1 heaping tablespoon of Roasted Beef Base and 2 cups of water. If using beef broth, add 2 cups of beef broth instead of the bouillon and water.

Season the soup with Worcestershire sauce (to your preference), 1/4 teaspoon of Slap Ya Mama Cajun Seasoning, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/4 teaspoon of black pepper.

Give all the ingredients in the pot a thorough mix to combine.

Bring the mixture to a boil. Once boiling, reduce the heat to a low simmer and place the lid on the pot.

Simmer for 1 1/2 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.

Taste the soup and adjust seasoning with additional salt and pepper if needed.

Serve hot and enjoy your Old Fashioned Vegetable Beef Soup!
