Lucy’s Vegetable Beef Soup

Lucy’s Vegetable Beef Soup

Original Post by Teri in Mar, 2010

This is one of my best heart recipes that is pleasing on one of those cold snowy days, or even a rip roaring windy day like we frequently have in Nebraska. Make it as small as 2 quarts or up to 30 and freeze some for later as it freezes well.


  • Raw beef
  • Flour
  • Beef Flavoring (1 TBSP per qt of broth)
  • Carrots, potatoes, peas, onions, garlic and any other vegetables to taste


Cut beef in small pieces, coat with flour and brown on all sides in small amount of oil. Stir in water. Add 1 TBSP of soup seasoning for each quart of water. Add vegetables and bring to boil. Reduce heat and simmer for several hours or until vegetables are tender.

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