Print Options

Back to Hearty Beef Vegetable Soup >

Include these items:

Select reviews >

Taste of Home Logo

Hearty Beef Vegetable Soup

Hearty Beef Vegetable Soup
My husband’s stew-like soup is loaded with nutritious ingredients but is easy to prepare. It gets its kick from green chilies. He makes wonderful bread and breadsticks to serve with it. —Mrs. Sherman Snowball Salt Lake City, Utah
8 ServingsPrep: 20 min. Cook: 2 hours

Ingredients

  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound beef stew meat, cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 can (14-1/2 ounces) Italian diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 3 cups water
  • 4 medium potatoes, peeled and cubed
  • 6 medium carrots, sliced
  • 2 medium turnips, peeled and cubed
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 medium green pepper, julienned
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons sugar

Directions

  • In a large resealable plastic bag, combine the flour, salt and
  • pepper. Add beef, a few pieces at a time, and shake to coat.
© Taste of Home 2013

2 of 2

Hearty Beef Vegetable Soup (continued)

Directions (continued)

  • In a Dutch oven, brown beef in oil. Stir in the tomatoes, tomato
  • sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a
  • boil. Reduce heat; cover and simmer for 1 hour.
  • Stir in the remaining ingredients. Bring to a boil. Reduce heat;
  • cover and simmer for 1 hour or until meat and vegetables are tender.
  • Yield: 8 servings (about 2-1/2 quarts).
Nutrition Facts: 1 serving (1-1/2 cups) equals 276 calories, 8 g fat (2 g saturated fat), 35 mg cholesterol, 638 mg sodium, 38 g carbohydrate, 5 g fiber, 15 g protein.
© Taste of Home 2013