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Chunky Veggie Beef Soup

This chunky soup is loaded with tender beef stew meat, carrots, potatoes and green beans—and it sure is tasty! A little steak sauce and garlic powder season the broth perfectly. —Jimmy Osmon of Upper Darby, Pennsylvania
  • Total Time
    Prep: 20 min. Cook: 1 hour 50 min.
  • Makes
    9 servings (about 3-1/4 quarts)


  • 1-1/2 pounds beef stew meat
  • 1 tablespoon canola oil
  • 2 cans (14-1/2 ounces each) reduced-sodium beef broth
  • 1-1/2 cups water
  • 2 tablespoons reduced-sodium soy sauce
  • 3 medium potatoes, cubed (about 1 pound)
  • 3 medium carrots, cubed
  • 3 celery ribs, chopped
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons steak sauce
  • 1 tablespoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon pepper
  • 2 cups fresh corn or frozen corn
  • 1-3/4 cups frozen cut green beans


  • In a Dutch oven, cook beef over medium heat in oil until no longer pink; drain. Add the broth, water and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
  • Add the potatoes, carrots, celery, Worcestershire sauce, steak sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until the vegetables are just tender.
  • Add corn and beans. Bring to a boil. Reduce heat; cover and simmer 5-10 minutes longer or until vegetables are tender.
Nutrition Facts
1-1/2 cups: 227 calories, 7g fat (2g saturated fat), 49mg cholesterol, 584mg sodium, 24g carbohydrate (0 sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.

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Average Rating:
  • Appy_Girl
    Mar 21, 2019

    THIS soup has a very rich wonderful taste. I omitted the Nutmeg and Potatoes. I did add a small amount of elbow macaroni. Super easy to make and very satisfying. VFE .

  • Deb
    Jan 29, 2018

    We Love this Soup! I did not use Nutmeg or celery, because I didn't have any. I did add fresh broccoli with the carrots and potatoes, however, I also added another 2 cups of beef broth and about a cup or so of V8 juice and a can of diced tomatoes plus a little more Oregano and Garlic.. We dont care for corn so I added a can of whole green beans and noodles. I changed it up a little bit but the core of the taste was from this recipe. Try it and enjoy!!

  • cmdaiber
    Nov 1, 2017

    I suspect for a low calorie soup this is pretty good. I thought it was good but it will not be on my make again list. Guess I wanted it to be a little more hardy feeling. Don't let my review stop you from trying it out. It is good. It is low calorie as it is i n the Taste of Home Diet Comfort Foods book. The meat was very tender and it smells nice. Maybe an onion would have kicked up the flavor or something. I am half wondering about thickening the liquid with some cornstarch too.

  • Kathleen
    Aug 2, 2017

    This is a keeper served in bowls over rice.My 92 yr old mom loved it!

  • deerock
    Dec 10, 2014


  • MarineMom_texas
    Dec 14, 2013

    This is a delicious soup. I found it easy to prepare and both my husband and I declared it a keeper. Delicious on a chilly day. I omitted the nutmeg. We loved it.

  • kayakbabe1
    Sep 16, 2012

    My whole family loved this soup! My son won't touch vegetables, including the ones I put in it, but he ate two bowls tonight and is a very happy boy. Thank you!

  • ashleysara23
    Dec 2, 2011

    My fiance and I both liked this soup. I think it could have used more broth and some more spices, but it was filled with healthy veggies. I'll definitely make this again.

  • usjanrdms
    Nov 7, 2011

    Great tasting soup!!

  • langang
    Oct 31, 2011

    No comment left