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Humphrey’s Homemade Beef Soup

Prep Time:


Cook Time:

3 hours





About the Recipe


  • 1 ½ lbs. stew meat or chuck

  • 1 soup bone (don’t worry about the size)

  • Salt and pepper to taste

  • 2 bay leaves


  • ½ cup chopped onion

  • 1 cup chopped celery

  • 1 cup chopped cabbage

  • 4-5 medium carrots, sliced

  • 1/8 teaspoon (pinch) of oregano


  • 1 #2 can of tomatoes (regular or Italian style)

  • 1 tablespoon Worcestershire sauce

  • 1 beef bouillon (if desired) (can substitute with soy sauce to taste)


  1. Cover the meat and bone with 3 quarts of cold water in a large saucepan. Add salt, pepper, the two bay leaves and heat until boiling.

  2. Turn heat to low and add the onion, celery, cabbage, carrots, and oregano.

  3. Simmer for at least 2 ½ hours or until eat is tender.

  4. Then add the can of tomatoes, Worcestershire sauce, and bouillon (or soy sauce to taste)

  5. Continue to simmer for another ½ hour or until ready to eat.

“This soup, or stew, is almost a full meal in itself. It is very thick and full of good vitamins and energy.” Hubert H. Humphrey

Doesn’t this sound good served with a thick slice of homemade bread and butter? So satisfying.

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