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Hearty Beef Vegetable Soup – the BEST Ever!

Prep Time45 mins
Cook Time1 hr 30 mins
Servings: 8 -9 servings
Author: Chloe Tuttle


  • • 2-3 Tablespoons lard
  • • 2-3 pounds bone-in chuck roast
  • • 1 lb. oxtails
  • • 2 large cans whole tomatoes 28 oz. This is really good if you have home-canned tomatoes.
  • • 1 can beef broth 14.5 oz.
  • • 1 teaspoon dried thyme
  • • 2 bay leaves
  • • 2 Tablespoons dried parsley or a hand full of fresh parsley
  • • Salt and pepper to taste
  • • 1 large clove garlic mashed
  • • 6 large carrots peeled and cut into large chunks
  • • 4 medium potatoes washed and cut into chunks with skins left on
  • • 3-4 ears fresh corn cut off the cob
  • • 1 large onion diced
  • • 2 stalks celery cut into small pieces
  • • Package of small frozen Lima beans (12 or 16 oz.)


  • Melt lard in large stew pot. Add the roast and seer until it starts to brown, about 4-5 minutes. Add the oxtails and seer also. Remove meat from pot to cool for a few minutes.

  • Add canned tomatoes, broth, thyme, bay leaves, parsley, salt, pepper and garlic to the pot. Cut tomatoes into chunks with scissors or knife.

  • Cook tomatoes, broth, thyme, bay leaves, parsley, salt, pepper and garlic (without the meat) on medium for at least 5 minutes or until the meat cools.

  • When the meat is cool, cut the roast meat into chunks. Add meat, bones and oxtails back to the pot and cook for 20 minutes on simmer.

  • Add the vegetables to the pot: carrots, potatoes corn, onion, celery and lima beans. Cook for 30 minutes or more or until all is tender.

  • Remove all bones. Cut the meat off the oxtails and discard bones. Add meat back to the pot.l

  • Serve with toasted rustic bread.