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Hearty Beef Vegetable Soup

 Hearty Beef Vegetable Soup
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
8 ServingsPrep: 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.

2 of 2

Hearty Beef Vegetable Soup (continued)

Directions (continued)

  • 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).
Nutritional Facts: 1 serving (1-1/2 cups) equals 276 calories, 8 g fat (2 g saturated fat), 35 mg cholesterol, 638 mg sodium, 38 g carbohydrate, 5 g fiber, 15 g protein.