This was a good recipe to try and has made me want to remember my mother's homemade vegetable beef soup as well which included shredded roast beef. She pared boiled potatoes and added carrots and celery too plus one of those large bags of frozen vegetables and beef bouillon cubes. The can of tomatoes is important and I think I may opt for cans of beef broth at the local grocer. This is a great recipe for a cold day and makes the kitchen smell fabulous and a perfect treat with a grilled cheese sandwich and a few saltines. Thank you for sharing your recipe.

I normally use lean beef stew meat, chopped in 3/4 inch sized bits. Also like adding a one half cup of barley flakes to give it that rich consistency! A small can of beef consommé also perks up the beef flavor. An oz. or two of Pendleton whiskey on the side makes the pain go away after standing while preparing this soup!!!