Peace, Love, Peaches, and Watermelons – Recipe: Beef and Vegetable Soup

We are at my parent’s house.  It is a tradition for us to come in for the annual Peach and Melon Festival.  Tonight was the parade, which is something that my littles look forward to each year.  They love looking at the floats, waving to all of the people, and collecting candy. My talented mom made everyone matching shirts, and she made candy bags for the littles.



Even though the parade was at 7 pm and the temperature was still 106 outside, we had a great time.  I love the look of pure joy on their faces as they wave to the people in the parade in the hopes that they will throw even more candy.  They look so sweet, so innocent, and so incredibly happy.  Peace, love, peaches, and watermelons – seriously, those four things should bring a smile to the little in all of us.



As I mentioned yesterday, my mom is doing a great job with our menu.  We had to have a healthy meal day to compensate for all of the candy that we knew that the littles would want to eat tonight!

Today’s menu:

  • Breakfast – Cereal, apples, sunflower seed butter
  • Lunch – Spaghetti and meat sauce, salad, toast (gluten free bread)
  • Dinner – Beef and vegetable soup
  • Snack – Bananas, grapes, and cherries

I am sure that there are a million different ways to make beef and vegetable soup, but this is how I do it.

Beef and Vegetable Soup

 Beef and Vegetable Soup

This is an easy one-dish gluten and dairy free meal. And, it is an excellent way to get the littles to eat extra servings of vegetables.


Roast, cut into small bite-size pieces

Beef broth, 24-32 ounces

Tomato juice, 8-16 ounces

Potatoes, cut into cubes, about 1 1/2-2 cups

Carrots, sliced, about 1 cup

Peas, about 1 cup

Corn, about 1 cup

Celery, sliced, about 1/4 cup




  1. Place roast (whatever kind your prefer) in crock pot. Season with salt and pepper and add enough water to partially cover the roast.
  2. Cook for 8-10 hours. I usually cook my roast one day and then make the roast the next day.
  3. Remove the roast from the pan and strain the broth.
  4. Cut up the roast into bite-size pieces.
  5. Add the juice to a stock pot and add the 24-32 ounces of beef broth (more or less depending on how much broth you get from the roast).
  6. Then, pour in 8-16 ounces of tomato juice (once again, depending on preference and how much broth you desire).
  7. Add the roast, potatoes, celery, and carrots.
  8. Cover and simmer for 2 hours.
  9. Add the peas and corn, and simmer for another hour.
  10. Season with salt and pepper.


Tagged , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge