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SunFed Beef & Garden Vegetable Soup

SunFed Beef & Garden Vegetable Soup

  • Stew

It’s only fitting that our vegetarian-fed beef should make its home in this vegetable medley soup.

  • 10 Minutes

  • 110 Minutes

  • 120 Minutes

  • 5


  • 1 lb SunFed Ranch 100% Grass Fed Stew Beef
  • 1 onion
  • 3 celery ribs
  • 2 carrots (or 10 baby carrots)
  • 2 potatoes, peeled
  • 1cup corn
  • 1 cup peas
  • 2-3 medium tomatoes, diced (about 14 oz)
  • 3 1⁄2 cups beef broth
  • 2 small bay leaves
  • 2 tsp garlic powder
  • 2 tbsp grapeseed oil
  • 4 cups water
  • 2 tsp hot pepper sauce


  1. Heat 1 tbsp grapeseed oil in a large pot or Dutch oven. Cut stew beef into ½-inch pieces and sauté on medium-high heat until all sides are brown. Set aside.
  2. Chop celery, onion, potatoes, and carrots into ½-inch pieces. Sauté celery and onion in remaining 1 tbsp grapeseed oil until onion is golden (about 10 minutes).
  3. Add beef, water, broth, tomatoes carrots, potatoes, corn, bay leaves, and garlic and bring to a boil.
  4. Reduce heat and simmer uncovered for about an hour. Add peas and hot sauce, cover, and simmer about another 30 minutes until beef is tender.
  5. Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines. Then file this one under “make again.”

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