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Chunky Veggie Beef Soup Recipe
Chunky Veggie Beef Soup Recipe photo by Taste of Home

Chunky Veggie Beef Soup Recipe

Publisher Photo
This chunky soup is loaded with tender beef stew meat, carrots, potatoes and green beans—and it sure is tasty! A little steak sauce and garlic powder season the broth perfectly. —Jimmy Osmon of Upper Darby, Pennsylvania
TOTAL TIME: Prep: 20 min. Cook: 1 hour 50 min.
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Cook: 1 hour 50 min.
MAKES: 9 servings

Ingredients

  • 1-1/2 pounds beef stew meat
  • 1 tablespoon canola oil
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 1-1/2 cups water
  • 2 tablespoons reduced-sodium soy sauce
  • 3 medium potatoes, cubed (about 1 pound)
  • 3 medium carrots, cubed
  • 3 celery ribs, chopped
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons steak sauce
  • 1 tablespoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 2 cups fresh corn or frozen corn
  • 1-3/4 cups frozen cut green beans

Nutritional Facts

One serving (1-1/2 cups) equals 227 calories, 7 g fat (2 g saturated fat), 49 mg cholesterol, 584 mg sodium, 24 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.

Directions

  1. In a Dutch oven, cook beef over medium heat in oil until no longer pink; drain. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  2. Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
  3. Add corn and beans. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender. Yield: 9 servings (about 3-1/4 quarts).
Originally published as Beefy Vegetable Soup in Light & Tasty October/November 2004, p37

Nutritional Facts

One serving (1-1/2 cups) equals 227 calories, 7 g fat (2 g saturated fat), 49 mg cholesterol, 584 mg sodium, 24 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Chunky Veggie Beef Soup

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Dec. 14, 2013

This is a delicious soup. I found it easy to prepare and both my husband and I declared it a keeper. Delicious on a chilly day. I omitted the nutmeg. We loved it.

MY REVIEW
Reviewed Sep. 16, 2012

My whole family loved this soup! My son won't touch vegetables, including the ones I put in it, but he ate two bowls tonight and is a very happy boy. Thank you!

MY REVIEW
Reviewed Dec. 2, 2011

My fiance and I both liked this soup. I think it could have used more broth and some more spices, but it was filled with healthy veggies. I'll definitely make this again.

MY REVIEW
Reviewed Nov. 7, 2011

Great tasting soup!!

MY REVIEW
Reviewed Aug. 29, 2011

absolutely worth the time in the kitchen. makes enough for next days lunch. Very satisfying. thanks for sharing.

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