Classic Vegetable Beef Soup
Prep time
Cook time
Total time
It's hard to beat this warm, comforting soup on a wintry day. It has well-rounded flavors that meld as the soup simmers.
Recipe type: Soup
Cuisine: American
Serves: 8 servings
  • 1 pound rump roast
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups water
  • 1 (14 ounce) can beef broth (gluten-free, if needed)
  • 1 (14 ounce) can stewed tomatoes
  • 1 (16 ounce) package frozen mixed vegetables, thawed
  • 4 ounces mushrooms, sliced
  • 2 stalks celery, chopped
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon ground cayenne pepper
  • 6 ounces rotelle pasta (gluten-free, if needed)
  1. Trim the fat from roast and cut the meat into 1-inch cubes. Place the meat in a large pot over medium heat with the oil, onion and garlic and cook, stirring, until the meat is browned and the onion is tender.
  2. Pour in the water, broth, and tomatoes. Stir in the mixed vegetables, mushrooms, and celery. Season with oregano, thyme, basil, parsley, and cayenne. Bring to a boil, then reduce the heat to low, cover, and simmer 75 minutes.
  3. Stir in the pasta and cook for 10 to 15 minutes, or until the pasta is tender.
Recipe by Go Dairy Free at