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

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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: 312 calories, 10g fat (3g saturated fat), 55mg cholesterol, 695mg sodium, 31g carbohydrate (8g sugars, 5g fiber), 21g protein Diabetic Exchanges: 2 starch, 2 lean meat, 0 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
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MY REVIEW
KittieCatt 241730
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
LeslieH 217375
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
pollyacolby 136200
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
Beema 114825
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."

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