Homemade Beef Vegetable Soup (Featuring My Momma)

beef stew meat

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder provides a similar texture.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth reduces calories and can be made easily.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and works well for sautéing.

Introduce ingredients for vegetable beef soup.

Sear cubed beef in a power pressure cooker on sear mode for 15 minutes.

Add pink Himalayan sea salt, black pepper, seasoning salt, basil, garlic powder, thyme, minced garlic, and red chili flakes to the searing beef.

Brown the meat until seared, then add beef broth to cover the meat (about 2 cups).

Add about a third of a bottle of V8 juice to the mixture.

Mix in the chopped onions and diced tomatoes.

Add more salt and pepper to taste.

Close the pressure cooker and set to cook for 20 minutes on the meat setting.

Release the pressure and check the tenderness of the meat and vegetables.

Add frozen mixed vegetables to the pot, eyeballing the amount to preference.

Add chopped cabbage and mix everything together.

Add the remaining beef broth and V8 juice (about 3/4 of a 64-ounce bottle).

Adjust seasoning with salt, pepper, and seasoning salt as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens