Vegetable Beef Soup

The other day I posted a picture via Instagram of the homemade vegetable beef soup I made.  Within a short time I had a couple people who had emailed me and said, “Recipe- Please?”


This is one of those things it’s hard for me to post a recipe for.  I’ve just always made it without thinking.  This week, I made it again and I tried to come up with a recipe….Here goes.

I make mine in the pressure cooker.  I love my pressure cooker and honestly, it’s almost the most used pan in the house.

I put about 3″ of water in the bottom of the pan.  I cut one pound of stew meat into smaller pieces.  Our stew meat comes pretty big so I just cut each piece into about 3 or 4 pieces.  I put that along with a handful of barley and a handful of dried beans into the pressure cooker.  I cook that on full heat for about 15 minutes.

If I am in a hurry I quick release it..if not I just let it slow release.  While that is cooking I put together a quart of chopped veggies….whatever I have.  Potatoes, onions, carrots, celery, corn, peas and beans are all good options.  Whatever ones you have on hand or like is fine.  You just need a quart of them.

Once the meat, beans and barley is done I add the quart of veggies and another quart of water.  I also add some beef soup base or bullion.  Read the side of whatever brand you’re using and add the amounts according to the instructions.  I also add salt and pepper to taste.

Then I turn the pressure cooker back on high for 12-15 minutes.  I do 12 if I am doing slow release and 15 if quick.

Open pressure cooker and your soup is all ready.  I always taste at this point to see if I need more salt or pepper.

Sorry all of you who wanted a recipe.  Honestly, that’s the best I can do!  It’s yummy every time.

1 thought on “Vegetable Beef Soup”

  1. At least once a year, sometimes twice, I cook up a batch of Beef-Vegetable soup in my 12-qt. soup pot and can about 10 qts. It make a nice quick meal when I’m busy or just don’t feel like cooking. Dump it out in a pan, add a couple handfuls of noodles or macaroni and cook until the pasta is done. Yum! This year I tried canning chicken soup (minus the noodles) and while it taste OK it turned kind of dark and doesn’t look too appetizing. Maybe I’ll just stick to canning the chicken and cook it up with the rest of the ingredients from now on. A quart of soup with some pasta added is perfect for the two of us.

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