While growing up, there were a couple of meals that we only ate once winter finally came to Kansas.

carrots for vegetable soup

Courtesy photo

Chili was one of those dishes — because who wants chili when it’s hot outside?

The other was my mother’s vegetable soup.

Now, as an adult, I realize traditional vegetable soup contains more veggies than anything else.

But in my childhood home, vegetable soup was more like beef and veggie soup.

Since then, I’ve altered the recipe to be more traditional, but my mom’s soup still is a favorite in my home.

Vegetable soup ingredients

  • 4 pounds diced beef — almost any cut of steak will do
  • 1 large diced yellow onion
  • 1 gallon water
  • 8 beef bouillon cubes
  • 1/2 head green cabbage
  • 1 pound sliced carrots
  • 2 pounds diced potatoes
  • 1 can diced, stewed tomatoes
  • 1 can tomato sauce
  • 1 can Mexican Style Lime & Cilantro RO*TEL
  • 1 can white or yellow corn
  • 1 can sweet peas
  • 1 can green beans
  • Cajun seasoning, to taste


Start by dicing the beef into 1/4- to 1/2-inch cubes, then add them to a hot pan that has been sprayed with cooking oil.

Add to onion to the beef and cook on medium heat until the beef re-absorbs the liquid that was cooked out of it. This process can take some time, so be patient — it will ensure that the end product is much better.

In a large stockpot, bring a gallon of water to a boil and add the beef bouillon cubes. (More can be used, depending upon your taste.)

Add the cabbage and carrots to the stockpot. Let this mix boil for 15 minutes before adding anything else.

Then add the potatoes and let it boil for 10 more minutes.

Reduce the heat on the stockpot to medium and add the following ingredients — tomatoes, tomato sauce, RO*TEL, meat-and-onion mixture, corn, peas and green beans.

Add your seasonings and let the soup simmer for at least 30 minutes before serving. Remember, when using Cajun seasoning, it grows hotter each time it is warmed up — so season appropriately!