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Beefy Vegetable Soup Recipe

With a mild-tasting tomato-based broth and lots of colorful vegetables, this savory soup is always a real crowd-pleaser.—Linda Yutzy, Middlefield, Ohio
TOTAL TIME: Prep: 50 min. Cook: 1-1/2 hours YIELD:120 servings


  • 12 cups diced peeled potatoes
  • 12 cups frozen sliced carrots
  • 12 cups frozen peas
  • 12 cups frozen lima beans
  • 9 cups frozen cut green beans
  • 9 cups diced celery
  • 1 package (16 ounces) small pasta shells
  • 4 quarts tomato sauce
  • 2 cans (32 ounces each) chicken broth
  • 10 pounds ground turkey
  • 4 cups diced onions
  • 3 tablespoons salt
  • 2 tablespoons dried basil
  • 1-1/2 teaspoons pepper


  • 1. In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth. In other large kettles, cook the beef, turkey and onions until meat is no longer pink; drain. Add to vegetable mixture. Stir in salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender. Yield: 120 (1-cup) servings.

Nutritional Facts

1 cup: 154 calories, 6g fat (2g saturated fat), 26mg cholesterol, 445mg sodium, 16g carbohydrate (3g sugars, 3g fiber), 10g protein.

Reviews for Beefy Vegetable Soup

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Reviewed Nov. 23, 2016

"This is one of our favorite soups. I did pare it down for the two of us with a little left over. Delicious warmed up the next day. I substituted lean ground beef for the ground turkey. I recommend this recipe as a Volunteer Field Editor."

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