Photo by: Jennifer Davick

Beef Vegetable Soup

This beef vegetable soup is the ultimate comfort food to help keep you warm on a chilly winter night.

  • Yield: Makes 18 cups


  • 1 1/2 pounds beef stew meat
  • 1 tablespoon olive oil
  • 1 none (32-oz.) bag frozen mixed vegetables (peas, carrots, green beans, and lima beans)
  • 1 none (15-oz.) can tomato sauce
  • 1 none (14.5-oz.) can diced Italian-style tomatoes
  • 1 none medium-size baking potato, peeled and diced
  • 1 none celery rib, chopped
  • 1 none medium onion, chopped
  • 2 none garlic cloves, minced
  • 1/2 cup ketchup
  • 1 none extra-large chicken bouillon cube
  • 1/2 teaspoon pepper


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.


An extra-large bouillon cube adds more flavor. If you don't have this size, you can use two regular cubes.


Go to Full Version of

Beef Vegetable Soup Recipe