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Hearty Beef and Vegetable Soup

Name: Hearty Beef and Vegetable Soup
Prep time: 1 h 45 min
Cook time: 2 h 15 min
Total time: 4 h
Yield: 26 servings (1-1/2 cups each).
Ingredients: 2 to 4 tablespoons canola oil; 4 pounds beef stew meat; 8 medium onions (2-1/4 pounds), halved and thinly sliced; 12 cups water; 1 can (28 ounces) diced tomatoes, undrained; 1 can (15 ounces) tomato sauce; 1-1/3 cups Worcestershire sauce; 1/2 cup beef bouillon granules; 12 medium red potatoes (about 3-1/2 pounds), cubed; 1/2 large head cabbage, chopped; 1 pound carrots, thinly sliced; 6 celery ribs, thinly sliced (3 cups); 3 cups (about 15 ounces) frozen corn; 3 cups (about 12 ounces) frozen peas; 3 cups (about 12 ounces) frozen cut green beans; 1-1/2 cups (about 15 ounces) frozen lima beans; 1 bay leaf; 3 teaspoons dried marjoram; 3 teaspoons dried thyme; 1 teaspoon salt; 1 teaspoon pepper; 1-1/2 cups (6 ounces) frozen sliced okra

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Total Time

Prep: 1-3/4 hours Cook: 2-1/4 hours

Makes

26 servings (1-1/2 cups each)

Updated: Oct. 20, 2022

When you need to feed a crowd, consider this beefy favorite loaded with both fresh and frozen veggies. —Sue Straughan, Prattville, Alabama

Hearty Beef and Vegetable Soup Recipe photo by Taste of Home

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Ingredients

2 to 4 tablespoons canola oil
4 pounds beef stew meat
8 medium onions (2-1/4 pounds), halved and thinly sliced
12 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1-1/3 cups Worcestershire sauce
1/2 cup beef bouillon granules
12 medium red potatoes (about 3-1/2 pounds), cubed
1/2 large head cabbage, chopped
1 pound carrots, thinly sliced
6 celery ribs, thinly sliced (3 cups)
3 cups (about 15 ounces) frozen corn
3 cups (about 12 ounces) frozen peas
3 cups (about 12 ounces) frozen cut green beans
1-1/2 cups (about 15 ounces) frozen lima beans
1 bay leaf
3 teaspoons dried marjoram
3 teaspoons dried thyme
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups (6 ounces) frozen sliced okra

Directions

In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes.
Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.

Nutrition Facts

1-1/2 cups: 245 calories, 6g fat (2g saturated fat), 42mg cholesterol, 1090mg sodium, 31g carbohydrate (9g sugars, 6g fiber), 18g protein.

Hearty Beef and Vegetable Soup

Ingredients

Directions

Nutrition Facts

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