🥩 Beef Vegetable Soup

A Classic from the Camp Pot

This one’s been a staple at deer camp for years — big chunks of beef, fresh vegetables, and a slow simmer that warms you from the inside out. Throw it all in the pot, let it roll, and by suppertime, the whole camp will be hovering around for a bowl.

🧂 Ingredients

  • 2 Under Blade Chuck Steaks

  • 2 large containers Beef Stock

  • 1 large can Diced Tomatoes

  • 2 Onions, chopped

  • 1 bag Cole Slaw Mix

  • 1 can Collard Greens

  • 1 large bag Frozen Mixed Vegetables

  • 1 small bag Red Potatoes, halved

👨‍🍳 Directions

  1. Cut chuck steaks into bite-sized pieces.

  2. In a large pot or Dutch oven, add beef, onions, and a splash of beef stock. Sear lightly.

  3. Add remaining beef stock, diced tomatoes, and potatoes.

  4. Stir in cole slaw mix, collard greens, and mixed vegetables.

  5. Add enough water to cover all ingredients.

  6. Simmer slowly for several hours until the beef is tender and the broth rich and hearty.

🔥 Campfire Tip

Set this pot on low coals early in the afternoon and let it go all day — by dark, it’ll be ready and waiting when the hunters roll back into camp.