Beef and Sausage Soup Recipe

5 1 1
Beef and Sausage Soup Recipe
Beef and Sausage Soup Recipe photo by Taste of Home
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Beef and Sausage Soup Recipe

Read Reviews
5 1 1
Publisher Photo
Everyone enjoys this soup, which is hardy and tasty. Each time I serve it, people seem to want the recipe. When that happens, I know it's appreciated!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Cook: 2 hours
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Cook: 2 hours

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound beef stew meat, cut into 1/2-inch cubes
  • 1 pound bulk Italian sausage, shaped into balls
  • 1 can (28 ounces) tomatoes with liquid, chopped
  • 3-1/2 cups water
  • 1 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon Worcestershire sauce
  • 2 cups cubed peeled potatoes
  • 1 cup sliced celery

Directions

In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Remove with a slotted spoon and set aside. Brown sausage on all sides. Drain fat. Return beef to Dutch oven and add remaining ingredients except potatoes and celery. Bring to a boil; reduce heat and simmer, covered, until beef is tender, about 1-1/2 hours. Add the potatoes and celery. Simmer, covered, until vegetables are tender, about 30 minutes. Yield: 6-8 servings.
Originally published as Beef and Sausage Soup in Country Extra September 1992, p49

Nutritional Facts

1 cup: 256 calories, 13g fat (4g saturated fat), 58mg cholesterol, 802mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 18g protein.

  • 1 tablespoon vegetable oil
  • 1 pound beef stew meat, cut into 1/2-inch cubes
  • 1 pound bulk Italian sausage, shaped into balls
  • 1 can (28 ounces) tomatoes with liquid, chopped
  • 3-1/2 cups water
  • 1 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1 tablespoon Worcestershire sauce
  • 2 cups cubed peeled potatoes
  • 1 cup sliced celery
  1. In a Dutch oven, heat oil over medium-high. Brown beef on all sides. Remove with a slotted spoon and set aside. Brown sausage on all sides. Drain fat. Return beef to Dutch oven and add remaining ingredients except potatoes and celery. Bring to a boil; reduce heat and simmer, covered, until beef is tender, about 1-1/2 hours. Add the potatoes and celery. Simmer, covered, until vegetables are tender, about 30 minutes. Yield: 6-8 servings.
Originally published as Beef and Sausage Soup in Country Extra September 1992, p49

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slye10001000 User ID: 5787172 38260
Reviewed Oct. 11, 2012

"This is a very hearty, delicious soup. I did

use a can of beef broth in place of half of the water. This recipe is a keeper."

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