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–+ servings
Soup with Meat
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.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Soup
Cuisine American
Servings 8
Calories 320 kcal

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
Keyword beef soup, comfort food, cozy soup, family recipe, hearty meal, homemade soup, slow-cooked, vintage recipe
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