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Beef Vegetable Soup
This Beef Vegetable Soup recipe is the ultimate comfort food recipe and for good reason! It’s quick, easy and full of flavor! The recipe was passed down from my grandmother and is a family favorite!
Servings 6 servings
- 2 cans Veg-All
- 1 large can stewed tomatoes
- 1 can pork and beans
- 1 can corn
- a handful of elbow macaroni
- 1 lb stew meat roast
- 2 cups water
- 2 cups beef broth
- salt & pepper
- garlic powder
- 2 tbsp olive oil
Select the Saute Button on the Instant Pot and set it to normal.
Add 2 tablespoons oil and stew meat
Season the beef with salt, pepper and garlic powder
Cook the stew meat until browned on all sides; about 5 minutes
Add the remaining ingredients to the Instant Pot and stir together
Put the lid onto the Instant Pot and seal it, making sure the vent on top is in the correct position.
Press the MEAT/STEW button and cook at high pressure for 35 minutes.
When done cooking, let it natural release for 5 minutes and then use the quick release on top to depressurize the Instant Pot.
Serve with crusty bread or crackers
This recipe can be made on the stove, as well. Brown the beef and add the remaining ingredients EXCEPT for the elbow noodles.
Let the soup simmer on the stove for 1-3 hours, until the beef is nice and tender and falls apart.
During the last ten minutes of cooking, add the elbow noodles to the pot and cook until tender.
Calories: 154kcal | Carbohydrates: 1g | Protein: 18g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 47mg | Sodium: 345mg | Potassium: 301mg | Sugar: 1g | Calcium: 22mg | Iron: 2mg