Show Subscription Form






Chunky Beef & Vegetable Soup Recipe
Chunky Beef & Vegetable Soup Recipe photo by Taste of Home

Chunky Beef & Vegetable Soup Recipe

Read Reviews
5 4
Publisher Photo
Nothing cures the winter blahs like good comfort food, including this beefy soup I invented one chilly day. Serve with crusty bread or rolls. —Billy Hensley, Mount Carmel, Tennessee
TOTAL TIME: Prep: 25 min. Cook: 2-3/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Cook: 2-3/4 hours
MAKES: 8 servings

Ingredients

  • 1-1/2 pounds beef stew meat, cut into 1/2-inch pieces
  • 1 teaspoon salt, divided
  • 1 teaspoon salt-free seasoning blend, divided
  • 3/4 teaspoon pepper, divided
  • 2 tablespoons olive oil, divided
  • 4 large carrots, sliced
  • 1 large onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 2 garlic cloves, minced
  • 1 cup Burgundy wine or additional reduced-sodium beef broth
  • 4 cups reduced-sodium beef broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 bay leaf
  • 4 medium potatoes (about 2 pounds), cut into 1/2-inch cubes

Nutritional Facts

1-1/2 cups equals 312 calories, 10 g fat (3 g saturated fat), 55 mg cholesterol, 695 mg sodium, 31 g carbohydrate, 5 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat 1/2 fat.

Directions

  1. Sprinkle beef with 1/2 teaspoon each salt, seasoning blend and pepper. In a Dutch oven, heat 1 tablespoon oil over medium heat. Brown beef in batches. Remove from pan.
  2. In same pan, heat remaining oil over medium heat. Add carrots, onion and peppers; cook and stir until carrots are crisp-tender. Add garlic; cook 1 minute longer.
  3. Add wine, stirring to loosen browned bits from pan. Stir in broth, tomatoes, tomato paste, Worcestershire sauce, bay leaf and remaining seasonings. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 2 hours.
  4. Add potatoes; cook 30-40 minutes longer or until beef and potatoes are tender. Skim fat and discard bay leaf. Yield: 8 servings (3 quarts).
Originally published as Chunky Beef & Vegetable Soup in Simple & Delicious December/January 2014

Reviews for Chunky Beef & Vegetable Soup

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 14, 2016

"This was a delicious soup! The best thing about a good pot soup is that we can be 'creative', in order to suit our personal tastes. I took the liberty to add in 2 ribs of celery, which I cut into 1" diagonal pieces. I used "Mrs. Dash" salt-free seasoning. I cooked the soup with 1/4 C. chopped fresh Italian parsley (stems & all) for lots of flavor. I like potatoes, but I never liked them in soups.... so I cooked-up some whole wheat pasta shells (separately), and served the soup in individual bowls over the pasta. I topped each bowl with a sprinkle of chopped Italian parsley, and some grated Parmesan cheese on top.."

MY REVIEW
Reviewed Jan. 9, 2015

"Easy to make and delicious. Did not have seasoning blend, so used a dash of each parsley, thyme, oregano, basil, and sage. Also added the peppers and carrots in with the potatoes, so they were not too mushy. A definite make again."

MY REVIEW
Reviewed Jan. 6, 2014

"Love the soup the whole house smelled wonderful. I don't like green peppers so change to yellow pepper ."

MY REVIEW
Reviewed Nov. 4, 2013

"Always looking for a new recipe for soups or stews, and found this one.. yahoo! It is wonderful, an will make this often. I added a handful of quick cooking barley at the end of the cooking time to thicken the soup into more of a stew, and this made it even better. Oh, I used the Burgundy, not the broth."

Loading Image