Hearty Beef Vegetable Soup Recipe

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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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My stew-like soup is loaded with nutritious ingredients, yet it's so easy to prepare. I make homemade bread or breadsticks to serve with it. —Sherman Snowball, Salt Lake City, Utah
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 2 hours

Ingredients

  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound beef stew meat, cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 can (14-1/2 ounces) Italian diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 3 cups water
  • 4 medium potatoes, peeled and cubed
  • 6 medium carrots, sliced
  • 2 medium turnips, peeled and cubed
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 medium green pepper, julienned
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons sugar

Directions

In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
In a Dutch oven, brown beef in oil. Stir in the tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender. Yield: 8 servings (about 2-1/2 quarts).
Originally published as Hearty Beef Vegetable Soup in Taste of Home February/March 2007, p29

Nutritional Facts

1-1/2 cups: 276 calories, 8g fat (2g saturated fat), 35mg cholesterol, 638mg sodium, 38g carbohydrate (14g sugars, 5g fiber), 15g protein.

  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound beef stew meat, cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 can (14-1/2 ounces) Italian diced tomatoes
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Worcestershire sauce
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 3 cups water
  • 4 medium potatoes, peeled and cubed
  • 6 medium carrots, sliced
  • 2 medium turnips, peeled and cubed
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 medium green pepper, julienned
  • 1 cup sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 can (4 ounces) chopped green chilies
  • 2 tablespoons sugar
  1. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
  2. In a Dutch oven, brown beef in oil. Stir in the tomatoes, tomato sauce, vinegar, Worcestershire sauce, garlic and oregano. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  3. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until meat and vegetables are tender. Yield: 8 servings (about 2-1/2 quarts).
Originally published as Hearty Beef Vegetable Soup in Taste of Home February/March 2007, p29

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Reviews forHearty Beef Vegetable Soup

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2124arizona User ID: 845443 268821
Reviewed Jul. 1, 2017

"This soup is satisfying on a cold winter day. It.reminds me of the soup my Mom could make!!"

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Summersh User ID: 6640270 240787
Reviewed Jan. 1, 2016

"Filling and full of taste."

MY REVIEW
marybrehm User ID: 2047642 67450
Reviewed Mar. 4, 2009

"This is by far the best beef vegetable soup I have ever eaten. My husband raved about it too. Very tasty and filling enough for a meal when served with bread. Thanks!!"

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