DinnerGluten FreeLunch

Vegetable Beef Soup

This Vegetable Beef Soup is also gluten free, in case that was not obvious.


  • Cut meat into small, bite-size (1/2″) pieces.
  • In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
  • Set aside on a plate.
  • Chop celery, onion, potatoes, and carrots into bite-size pieces.
  • Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
  • Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
  • Bring to a boil.
  • Reduce heat and simmer uncovered until beef is almost tender, about an hour.
  • Add peas and hot sauce to soup.
  • Cover and simmer until beef is tender, about 30 minutes longer.
  • Serve and season with freshly ground black pepper, hot sauce and sour cream.


  • 1 Kg beef stew meat
  • 1 onion
  • 3 celery ribs
  • 10 baby carrots (or a couple regular carrots)
  • 2 potatoes (peeled if you like)
  • 1 cup frozen corn (optional)
  • 1 cup frozen peas
  • 2 (14 ounce) cans diced tomatoes (I use salt-free) 3 12 cups beef broth (or 2 14-oz cans)
  • 2 small bay leaves
  • 2 pieces of fresh garlic
  • 2 tablespoons olive oil (or any cooking oil)
  • 4 cups water
  • 2 teaspoons hot peppers

Leave a Response