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Beefy Vegetable Soup

 Beefy Vegetable Soup
With a mild-tasting tomato-based broth and lots of colorful vegetables, this savory soup is always a real crowd-pleaser.—Linda Yutzy, Middlefield, Ohio
120 ServingsPrep: 50 min. Cook: 1-1/2 hours

Ingredients

  • 12 cups cubed peeled potatoes
  • 12 cups frozen sliced carrots
  • 12 cups frozen peas
  • 12 cups frozen lima beans
  • 9 cups frozen cut green beans
  • 9 cups finely chopped celery
  • 1 package (16 ounces) small pasta shells
  • 4 quarts tomato sauce
  • 2 cans (32 ounces each) chicken broth
  • 10 pounds ground turkey
  • 4 cups finely chopped onion
  • 3 tablespoons salt
  • 2 tablespoons dried basil
  • 1-1/2 teaspoons pepper

Directions

  • In several large stockpots, combine the first seven ingredients. Add
  • water to cover. Add tomato sauce and broth.
  • In several other large stockpots, cook the beef, turkey and onions
  • until meat is no longer pink; drain. Add to vegetable mixture. Stir
  • in salt, basil and pepper; bring to a boil. Reduce heat; cover and
  • simmer for 1-1/2 hours or until celery is tender. Yield: 120 (1-cup)
  • servings.

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Beefy Vegetable Soup (continued)

Nutritional Facts: 1 serving (1 cup) equals 154 calories, 6 g fat (2 g saturated fat), 26 mg cholesterol, 445 mg sodium, 16 g carbohydrate, 3 g fiber, 10 g protein.