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Beef and Sausage Soup

 Beef and Sausage Soup
Everyone enjoys this soup, which is hardy and tasty. Each time I serve it, people seem to want the recipe. When that happens, I know it's appreciated!
6-8 ServingsPrep: 25 min. Cook: 2 hours


  • 1 pound beef stew meat, cut into 1/2-inch cubes
  • 1 tablespoon canola oil
  • 1 pound Johnsonville® Mild Ground Italian Sausage, shaped into balls
  • 1 can (28 ounces) diced tomatoes, undrained
  • 3-1/2 cups water
  • 1 cup chopped onion
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 2 cups cubed peeled potatoes
  • 1 cup sliced celery


  • In a Dutch oven over medium-high heat, brown beef in oil on all
  • sides. Remove with a slotted spoon and set aside. Brown sausage on
  • all sides; drain.
  • Return beef to the pan. Add the tomatoes, water, onion and
  • seasonings. Bring to a boil. Reduce heat; cover and simmer for 1-1/2
  • hours or until beef is tender. Add the potatoes and celery. Cover
  • and simmer for 30 minutes or until vegetables are tender. Yield: 6-8
  • servings.
Nutritional Facts: 1 serving (1 cup) equals 256 calories,

2 of 2

Beef and Sausage Soup (continued)

Nutritional Facts: 13 g fat (4 g saturated fat), 58 mg cholesterol, 802 mg sodium, 15 g carbohydrate, 2 g fiber, 18 g protein.