Beef Vegetable Soup

Southern Living
Beef Vegetable SoupRecipe
Jennifer Davick

15 minutes is all the prep time you’ll need to get this 1-hour dinner simmering. If you don’t have a Dutch oven, you can cook the dish in a large stockpot or soup pot. This beef vegetable soup is the ultimate comfort food to help keep you warm on a chilly winter night. Pro tip: Make a double batch so you can enjoy some now and freeze the leftovers for a quick meal on a busy weeknight.

Makes 18 cups


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1 1/2 pounds beef stew meat
1 tablespoon olive oil
1 (32-oz.) bag frozen mixed vegetables (peas, carrots, green beans, and lima beans)
1 (15-oz.) can tomato sauce
1 (14.5-oz.) can diced Italian-style tomatoes
1 medium-size baking potato, peeled and diced
1 celery rib, chopped
1 medium onion, chopped
2 garlic cloves, minced
1/2 cup ketchup
1 extra-large chicken bouillon cube
1/2 teaspoon pepper


Prep: 15 Minutes
Cook: 1 Hour, 15 Minutes

1. Cook meat in hot oil over medium-high heat in a large Dutch oven 6 to 8 minutes or until browned.

2. Stir in frozen mixed vegetables, next 9 ingredients, and 1 1/2 qt. water, stirring to loosen particles from bottom of Dutch oven. Bring mixture to a boil over medium-high heat; cover, reduce heat to low, and simmer, stirring occasionally, 55 to 60 minutes or until potatoes are tender.

Note: For testing purposes only, we used Knorr Chicken Bouillon cube.

Created date

September 2007