A Vegetable Beef Soup Recipe Without Tomatoes

Sneak Preview: This Beef and Vegetable Soup Without Tomatoes uses leftover beef pot roast or precooked beef, veggies, and a slow cooker to create a healthy, delicious, and satisfying vegetable soup. It’s a recipe you may not need, but it will get you started.

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We don’t have many traditions associated with Halloween–it’s not my favorite holiday. But there is one tradition I like. We usually have this vegetable beef soup for dinner. It makes me feel better after eating too many Snicker bars and Reese’s peanut butter cups. It’s also a favorite in January for reasons I’m not admitting to.

Why You Probably Don’t Need a Vegetable Soup Recipe

Who needs a vegetable soup recipe? Maybe none of us. So, let this serve as an idea or reminder the next time you cook a big roast or need to clean out various veggies in your fridge or freezer. Speaking of leftover pot roast, don’t forget about my Shepherd’s pie, one of the most visited posts on this website.

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Ingredients and Substitutions

• LEFTOVER BEEF: Any leftover cooked beef, even ground beef, is appropriate for this recipe. I have not tried it with chicken or other proteins. Make this vegetarian and leave out the beef.
• LEFTOVER GRAVY OR CANNED BEEF BROTH: If you don’t have gravy or canned beef broth, make broth with water and bouillon cubes or a paste, like Better than Bouillon. For a vegetarian version, use vegetable broth.
• POTATOES: Peeled russets or Yukon potatoes are my first choice. Small unpeeled red potatoes are another possibility.
• CARROTS: Baby carrots are quick (no peeling), but whole carrots will serve the purpose.
• WORCESTERSHIRE SAUCE: This common staple in America adds umami. I add Kitchen Bouquet at the end to add color and richness to the broth if it doesn’t look “beefy.”
• BAY LEAF: Bay leaves also add umami. I use them in most of my soup and roast recipes. Don’t forget to remove them before serving.
• FROZEN VEGETABLES: Look through your freezer. Take this opportunity to clean it out. I usually have green peas, green beans (I like canned ones, too), corn, okra, and lima beans.
• BEANS: I favor lima beans, the frozen kind. But canned kidney beans, cannellini, white beans, or chickpeas are other possibilities. Leave them out if you’re counting carbs.
• SALT-FREE SEASONING: There are many choices at the grocery store. I’m currently using McCormick’s Perfect Pinch–Garlic and Herb. I like salt-free seasoning because the bouillon I use has plenty of salt.
• FRESHLY GROUND PEPPER: This is the final touch. Pre-ground pepper is fine.

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My Rules For Vegetable Soup With or Without Beef

It may seem like I have an anything-goes policy for this soup, but I have a few rules. Enjoy breaking them if you choose.

1. Yes, to frozen okra

Usually, I’m not too fond of boiled okra, but I love it in a soup recipe for some mysterious reason or fresh okra that has been smashed and grilled. Leave it out if you disagree.

2. Yes, to salt-free seasoning

I usually don’t add extra salt because the variety of spices in salt-free seasoning adds interest to the flavor. Besides that, I usually use bouillon with plenty of salt to make broth. I currently like McCormick’s Perfect Pinch–Garlic and Herb.

3. No tomatoes

I love tomatoes but prefer my vegetable soup without them. Save them for this Chili with Chocolate recipe.

4. No cabbage, broccoli, or cauliflower

Sorry, Mom. I never learned to like the cabbage you put into your vegetable soup. Furthermore, it reminds me of the cabbage soup some people eat to lose weight.

5. No bell peppers

Specifically, I don’t want green bell peppers (I save them for my gumbo). The red, yellow, and orange bell peppers with a sweeter flavor are fine.

6. No grains or pasta

I make Jalapeno Cheese Cornbread, French Bread, or these Really Crusty Rolls if I want more carbs with my soup.

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How To Put Together Vegetable Beef Soup Without Tomatoes

My vegetable soup is somewhat like a scavenger hunt

1. Start with leftover pot roast or beef and gravy (if you have it).
2. Raid the refrigerator for once-fresh-but-now-tired veggies like onions, celery, green onions, green beans, etc. Then, check the freezer for half-empty bags of vegetables or beans.
3. Look through the pantry for beans or veggies like green beans, corn, or mushrooms.
4. If weather permits, check to see if you have any herbs, like fresh parsley, dried thyme (or fresh thyme), or oregano.

This recipe is perfect for a slow cooker or Crockpot. Simmer all day on Low or all afternoon on HIGH.

Stage 1: Getting started

Stage 2–Last 45 minutes of cooking time

Stage 3: Let’s eat.

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FAQs About Vegetable Soup

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Random thoughts: This is another recipe I got from a friend. Although we rarely see each other anymore, I always think of her when I make it. Actually, I don’t know that she shared a written recipe. She just told me how she did it. Sometimes, those are the best kind.

If you need some homemade bread to sop up the delicious broth in this soup, you can’t go wrong with these Soft Bread Machine Breadsticks or this Jalapeno Cheddar Cornbread. For vegetable soup lovers, don’t miss my Spicy 7-Can Soup with Ground Beef. It’s a snap to put together.

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