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Hearty Beef and Vegetable Soup

2 reviews
Test Kitchen Approved
Total Time

Prep: 1-3/4 hours Cook: 2-1/4 hours

Makes

26 servings (1-1/2 cups each)

Updated: Jun. 30, 2023
When you need to feed a crowd, consider this beefy favorite loaded with both fresh and frozen veggies. —Sue Straughan, Prattville, Alabama
Hearty Beef and Vegetable Soup
Hearty Beef and Vegetable Soup Recipe photo by Taste of Home
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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

  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 pot. 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.

Nutrition Facts

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