Rina's Beef Vegetable Soup

Rina Trochman's Beef Vegetable Soup

Started making this soup in high school. It has evolved with time. My neighbors gave me a few cases of V8, which I drank and created all kinds of recipes with to use it up. V8 is wonderful in broth-type soups, and gravies. The original recipe I used to make had tomato sauce, but I find the V8 gives it better flavor. This is comfort to me, especially in cold weather or when you’re not feeling well. It freezes beautifully. Also, you can steam potatoes on the side and add it. I don’t add it to the soup as I find that they get mushy when freezing or reheating. ~Rina Trochman



  • 3 lbs chuck meat
  • 1 large cabbage
  • 2 onions
  • 1 bell pepper
  • 3 celery stalks
  • 4 large garlic cloves
  • 1 large bottle of V8 (I like the low-sodium one)
  • 1 32 ounce container of beef bone broth (no salt)
  • 1 large pack or 3 small of mixed vegetables
  • 1 16 ounce can of petite diced tomatoes. I like the oregano, basil garlic ones
  • 2 packs soup vegetable mix
  • Salt and pepper to taste
  • A good heaping of Cajun seasoning


  1. Cut meat into cubes and remove excess fat. Brown meat in a tiny bit of olive oil.
  2. Once meat is browned, add the peppers, garlic, celery, and onions and cook until tender.
  3. Add V8 and broth with 32 ounces of water. Bring it to a boil and then reduce it to a simmer. Cook covered for 35 minutes.
  4. Add sliced cabbage and cook for 10 minutes.
  5. Add the remainder of vegetables and cook for 30 minutes.
  6. Check for taste of seasonings, adjust if needed, and then serve.


Rina Trochman -- Comfort Soups

Rina's Beef Vegetable Soup
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