Mom’s Vegetable Beef Soup

This is a delicious, hearty one-pot meal.


  • 1 pound chuck roast, trimmed of excess fat
  • 1 medium onion, chopped
  • 4 stalks celery (use the smaller inside pieces), chopped
  • 2 carrots, chopped
  • 2 handfuls of barley
  • 3 zuchinni, chopped
  • 1/2 small cabbage, chopped
  • 4 large red potatoes, chopped into 1 inch cubes
  • a handful of green beans
  • 28 oz can whole tomatoes
  • 1 small can tomato paste
  • 1/2 bag frozen peas
  • 1/2 bag frozen corn
  • Small head of broccoli, chopped
  • 1 teaspoon salt, more to taste
  • Freshly cracked pepper


  1. Boil the beef and barley in a large pot. Just before it reaches a boil, skim off all the foam. Cook the meat until it is tender.
  2. Add the onions, celery, and carrots. Cook for 5 minutes.
  3. Add the potatoes, green beans, tomato sauce, and tomato paste, and cook an additional 5 minutes.
  4. Add the rest of the vegetable and cook until tender.
  5. Taste and add salt, as needed.