Hearty Beef & Vegetable Soup Recipe

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

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When you need to feed a crowd, consider this beefy favorite loaded with both fresh and frozen veggies. —Sue Straughan, Prattville, AL
MAKES:
26 servings
TOTAL TIME:
Prep: 1-3/4 hours Cook: 2-1/4 hours
MAKES:
26 servings
TOTAL TIME:
Prep: 1-3/4 hours Cook: 2-1/4 hours

Ingredients

  • 2 to 4 tablespoons canola oil
  • 4 pounds beef stew meat
  • 8 medium onions (2-1/4 pounds), halved and thinly sliced
  • 12 cups water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 1-1/3 cups Worcestershire sauce
  • 1/2 cup beef bouillon granules
  • 12 medium red potatoes (about 3-1/2 pounds), cubed
  • 1/2 large head cabbage, chopped
  • 1 pound carrots, thinly sliced
  • 6 celery ribs, thinly sliced (3 cups)
  • 3 cups (about 15 ounces) frozen corn
  • 3 cups (about 12 ounces) frozen peas
  • 3 cups (about 12 ounces) frozen cut green beans
  • 1-1/2 cups (about 15 ounces) frozen lima beans
  • 1 bay leaf
  • 3 teaspoons dried marjoram
  • 3 teaspoons dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-1/2 cups (6 ounces) frozen sliced okra

Directions

In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pan. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes.
Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf. Yield: 26 servings (1-1/2 cups each).
Originally published as Hearty Beef & Vegetable Soup in Taste of Home Christmas Annual Annual 2016, p34

Nutritional Facts

1-1/2 cups: 245 calories, 6g fat (2g saturated fat), 42mg cholesterol, 1090mg sodium, 31g carbohydrate (9g sugars, 6g fiber), 18g protein.

  • 2 to 4 tablespoons canola oil
  • 4 pounds beef stew meat
  • 8 medium onions (2-1/4 pounds), halved and thinly sliced
  • 12 cups water
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15 ounces) tomato sauce
  • 1-1/3 cups Worcestershire sauce
  • 1/2 cup beef bouillon granules
  • 12 medium red potatoes (about 3-1/2 pounds), cubed
  • 1/2 large head cabbage, chopped
  • 1 pound carrots, thinly sliced
  • 6 celery ribs, thinly sliced (3 cups)
  • 3 cups (about 15 ounces) frozen corn
  • 3 cups (about 12 ounces) frozen peas
  • 3 cups (about 12 ounces) frozen cut green beans
  • 1-1/2 cups (about 15 ounces) frozen lima beans
  • 1 bay leaf
  • 3 teaspoons dried marjoram
  • 3 teaspoons dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-1/2 cups (6 ounces) frozen sliced okra
  1. In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pan. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes.
  2. Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf. Yield: 26 servings (1-1/2 cups each).
Originally published as Hearty Beef & Vegetable Soup in Taste of Home Christmas Annual Annual 2016, p34

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