Basic Garden Vegetable Beef Soup

Anytime we start to get autumn-like weather, even if it's only for a day, my husband begins to ask for homemade vegetable soup. I always try to make a lot so I can freeze it and don't have to make it more than three times a year. It's really easy to make but it takes some time. With our green beans from the garden and fresh corn, I figured it was the perfect time to make soup, even though the weather isn't exactly cool enough to eat soup.

Diced potatoes cooking.

Basic Garden Vegetable Beef Soup

2 1/2 lbs sirloin roast, shredded (reserve 1 1/2 cups of beef stock)
2 large cans of crushed tomatoes (or use tomatoes from your garden)
2 cups red potatoes, diced and cooked (reserve 1 1/2 cups of water from potatoes)

2 cups fresh green beans
2 cups fresh corn (cut from cob)

Adding in fresh corn. 

1/2 cup carrots, sliced
1/2 cup peas

Place sirloin roast with 2 cups water in a crock pot (in the morning). Cook on low for about 6 hrs. or until you can easily shred with a fork. (I cut away all of the fat I can and season with salt and a generous amount of pepper before placing in crock pot.)


In large soup pot add crushed tomatoes and green beans. If you use fresh beans out of the garden they will need to cook just a little longer so I add first and cook for about 7 minutes. Add potatoes, corn, carrots, and peas. Stir and then add the beef stock and starch water to your desired consistency. Add in shredded sirloin and simmer for at least 45 minutes, stirring occasionally. Salt and pepper to taste.