Hearty Beef Soup Recipe

4.5 4 7
Hearty Beef Soup Recipe
Hearty Beef Soup Recipe photo by Taste of Home
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Hearty Beef Soup Recipe

Read Reviews
4.5 4 7
Publisher Photo
This quick-to-fix soup, sent in by Marcia Severson from Hallock, Minnesota, feeds 25 hungry tummies. The tender sirloin pieces and diced veggies offer satisfying appeal. Marcia Severson, Hallock, Minnesota
MAKES:
32 servings
TOTAL TIME:
Prep: 1 hour Cook: 40 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 1 hour Cook: 40 min.

Ingredients

  • 4 pounds beef top sirloin steak, cut into 1/2-inch cubes
  • 4 cups chopped onions
  • 1/4 cup butter
  • 4 quarts hot water
  • 4 cups sliced carrots
  • 4 cups cubed peeled potatoes
  • 2 cups chopped cabbage
  • 1 cup chopped celery
  • 1 large green pepper, chopped
  • 8 teaspoons beef bouillon granules
  • 1 tablespoon seasoned salt
  • 1 teaspoon dried basil
  • 1 teaspoon pepper
  • 4 bay leaves
  • 6 cups tomato juice

Directions

In two Dutch ovens, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves. Yield: 32 servings (8 quarts).
Originally published as Hearty Beef Soup in Taste of Home December/January 2007, p40

Nutritional Facts

1 cup: 123 calories, 4g fat (2g saturated fat), 34mg cholesterol, 428mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 12g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 fat.

  • 4 pounds beef top sirloin steak, cut into 1/2-inch cubes
  • 4 cups chopped onions
  • 1/4 cup butter
  • 4 quarts hot water
  • 4 cups sliced carrots
  • 4 cups cubed peeled potatoes
  • 2 cups chopped cabbage
  • 1 cup chopped celery
  • 1 large green pepper, chopped
  • 8 teaspoons beef bouillon granules
  • 1 tablespoon seasoned salt
  • 1 teaspoon dried basil
  • 1 teaspoon pepper
  • 4 bay leaves
  • 6 cups tomato juice
  1. In two Dutch ovens, brown beef and onions in butter in batches; drain. Add the water, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 20 minutes.
  2. Add tomato juice; cover and simmer 10 minutes longer or until the beef and vegetables are tender. Discard bay leaves. Yield: 32 servings (8 quarts).
Originally published as Hearty Beef Soup in Taste of Home December/January 2007, p40

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Reviews forHearty Beef Soup

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Charles User ID: 9014074 259134
Reviewed Jan. 3, 2017

"Recipe turned out to be amazing. I did exclude the potatoes and cabbage and replaced them with egg noodles and a higher amounts of onions, carrots and celery. I also used 3 cups of tomato juice instead of 6.. Just out of personal preference. Good stuff!"

MY REVIEW
wvuosu User ID: 6426427 144370
Reviewed Jan. 21, 2012

"My son, who hates vegetables of any kind, picked this soup one night. I made it and the whole family LOVED it. What an amazing way to fix vegetables!"

MY REVIEW
angelasandoval User ID: 2401339 139018
Reviewed Nov. 8, 2011

"The only substitution I made was tomato sauce + water in place of tomato juice. The soup was tasty, but we like our beef cooked until it's tender. Next time I'll simmer the meat for a time before adding the veggies."

MY REVIEW
BrightIdeas User ID: 162407 121612
Reviewed Sep. 16, 2011

"I have made this recipe several times! My husband doesn't care for soup, but he loves this one! If I'm not making for a group, I'm freezing in our family size portions and lunch bowls that I can grab on the way to work."

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