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Chunky Veggie Beef Soup

 Chunky Veggie Beef Soup
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
9 ServingsPrep: 20 min. Cook: 1 hour 50 min.


  • 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


  • 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.
  • 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.
  • Add corn and beans. Bring to a boil. Reduce heat; cover and simmer

2 of 2

Chunky Veggie Beef Soup (continued)

Directions (continued)

  • 5-10 minutes longer or until vegetables are tender. Yield: 9
  • servings (about 3-1/4 quarts).
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.
Wine: This recipe pairs well with a medium red wine.: Taste of Home Special Offer: Enjoy this recipe with Santa Margherita Chianti Classico Reserva Italy 2009. Initial tastes of fruits and spice move to herbal notes for a long smooth finish. Buy now and get 3 bottles for $49.99. Order Now