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This is the best vegetable soup you will ever make. Beefy and filled with yummy vegetables!
Cook Time 2 hours 30 minutes
Author Yvonne @ StoneGable


  • 1 TBS olive oil
  • 1 ~ 2 lb boneless chuck roast
  • 2 large soup bones with some meat on them. (I like shin bones)
  • salt and pepper
  • 10 cups water
  • 1 1/2 large onions quartered
  • 1 cup dried beans I use navy beans
  • 2 cups diced onions
  • 4 large celery stalks chopped
  • 2 cups carrots cut into rounds or 1 bag of baby carrots cut in half
  • 1 TBS salt
  • 1/2 TBS pepper
  • 1/2 cup barley
  • 2 cups fresh green beans cut into 1/2 inch pieces
  • 3 cups cabbage cut into 1 inch chunks
  • 2 turnips cut into 1/2 inch cubes * Do this! It makes such good flavor!
  • 3 large Idaho potatoes cut into 1/2 inch pieces
  • 2/3 cups frozen corn
  • 1/2 cup frozen peas
  • 2 15 oz cans of stewed tomatoes
  • 1/2 cup alphabet noodles


  1. In a large stock pot add the olive oil over medium heat.
  2. Salt and pepper the meat and add it in bathes to the pot. Brown on all sides.
  3. Add water, onions and dried beans to the meat in the stock pot and let simmer for 2 hours, skimming the top of the water occasionally.
  4. Add diced onions, celery, carrots, salt and pepper. Bring back to a simmer and cook for 20 minutes.
  5. Remove the meat and let it cool enough to be shredded.
  6. Add the barley, green beans, cabbage, turnips, potatoes, corn, peas and stewed tomatoes. Bring back to a simmer and cook for another 20 minutes.
  7. Remove from heat and add alphabet noodles and meat. Stir everything together. Serve piping hot!

Recipe Notes

Feel free add or subtract veggies you like. Please make this with the turnips. They add a wonderful flavor!

Adapted from a heritage recipe