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Beefy Vegetable Soup

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
  • Makes
    120 (1-cup) servings


  • 12 cups cubed peeled potatoes
  • 12 cups frozen sliced carrots
  • 12 cups frozen peas
  • 12 cups frozen lima beans
  • 9 cups frozen cut green beans
  • 9 cups finely chopped 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 finely chopped onion
  • 3 tablespoons salt
  • 2 tablespoons dried basil
  • 1-1/2 teaspoons pepper


  • In several large stockpots, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
  • In several other large stockpots, 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.

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