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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Vegetable Beef Soup

This vegetable beef soup is made with tender chunks of beef, plenty of vegetables and potatoes, all simmered in a tomato broth. A hearty one pot meal that's perfect for a cold night!

PREP TIME: 20 minutes

COOK TIME: 1 hour 20 minutes

TOTAL TIME: 1 hour 40 minutes

YIELD: 6 servings


1 tablespoon Olive Oil

2 pounds Beef Stew Meat

Salt, to taste

Pepper, to taste

1/2 cup Onion, chopped

3 Carrots, peeled and sliced

2 stalks Celery, sliced

2 teaspoons minced Garlic

28 ounce can Diced Tomatoes, do not drain

1 1/2 teaspoons Italian Seasoning

1 Bay Leaf

7 cups Beef Broth

2 cups Russet Potatoes, peeled and cut into 1/2 inch pieces

1/2 cup frozen Corn

1/2 cup frozen Peas

3/4 cup frozen Cut Green Beans

2 tablespoons chopped Parsley


1. Heat the olive oil in a large pan over medium0high heat. Season the stew meat with salt and pepper to taste.

2. Place half of the meat in the pan in a single layer. Cook for 3-4 minutes per side or until browned.

3. Repeat the process with the remaining meat. Place the meat on a plate and cover to keep warm.

4. Add the onion, carrot and celery to the pan. Cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds.

5. Add the beef back to the pot along with the tomatoes, Italian seasning, bay leaf and beef broth. Bring to a low simmer.

7. Add the potatoes to the pot and cook for an additional 20 minutes or until tender.

8. Stir in the corn, peas, and green beans. Cook for 5 minutes. Season the soup with salt and pepper to taste.

9. Discard the bay leaf. Sprinkle with parsley and serve. Enjoy!

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