This hearty “Soup with Meat” recipe is a simple, old-fashioned one-pot dish made from chuck roast, vegetables, and creamy corn, slow-cooked for several hours. Likely originating from mid-century American home kitchens, it exemplifies the practicality and comfort of slow-simmered family meals. The recipe uses no browning or sautéing, keeping preparation minimal while delivering full, homey flavor. The addition of okra and cream corn gives it a Southern-inspired twist with a slightly thick, velvety texture. Perfect for cool evenings, it embodies the warmth of homemade cooking from simpler times.
Ingredients
- 2 lb chuck roast (trimmed of excess fat, cut into chunks)
- 1 onion (large, chopped)
- 2 ribs celery (chopped)
- 3 cups mixed vegetables (carrots, potatoes, green beans, peas, etc.)
- ½ can cream-style corn
- 1 cup okra (sliced, fresh or frozen)
- 6 cups beef broth ( or water)
- salt (to taste)
- pepper (to taste)
Instructions
Step 1: Prepare the Meat
- Trim excess fat from the chuck roast and cut it into large chunks. No need to brown the meat.
Step 2: Combine Ingredients
- In a large soup pot or Dutch oven, add the chuck roast, chopped onion, celery, and all other vegetables.
Step 3: Add Liquids and Seasoning
- Pour in beef broth or water until ingredients are just covered. Stir in salt and pepper.
Step 4: Add Corn and Okra
- Add ½ can of cream-style corn and sliced okra.
Step 5: Simmer Slowly
- Bring to a boil, then reduce to a simmer. Cover and cook for about 3 hours or until the meat is tender and vegetables are soft.
Step 6: Serve
- Taste and adjust seasoning as needed. Serve hot with cornbread or crackers.
Tips
- Cut excess fat from the chuck roast for a less greasy broth.
- Browning the meat first is optional but adds deeper flavor if desired.
- Add mixed vegetables such as carrots, potatoes, or green beans for a heartier soup.
- Use fresh or frozen okra depending on availability.
- Substitute cream-style corn with whole-kernel corn if preferred.
- Add canned tomatoes or tomato juice for a more tomato-forward broth.
- Season with bay leaf, salt, pepper, and garlic to taste (seasoning not listed but commonly implied).
- This soup freezes well; cool completely before freezing.
- Shred or cube the beef after simmering until tender for easier serving.
- Great for leftover roast—simply adjust the cooking time down.
Nutrition
Calories: 320kcalCarbohydrates: 22gProtein: 30gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 520mgPotassium: 720mgFiber: 4gSugar: 6gVitamin A: 2600IUVitamin C: 18mgCalcium: 40mgIron: 3.8mg
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