Chunky Vegetable Soup

Chunky Vegetable Soup

Southern Living DECEMBER 2006

  • Yield: Makes 35 cups
  • Cook time: 35 Minutes
  • Prep time: 10 Minutes


  • 2 pounds ground chuck
  • 1 small sweet onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 (14-oz.) cans low-sodium beef broth
  • 3 (29-oz.) cans mixed vegetables with potatoes, rinsed and drained
  • 3 (14 1/2-oz.) cans diced new potatoes, rinsed and drained
  • 1 (15-oz.) can sweet peas with mushrooms and pearl onions, rinsed and drained
  • 2 (26-oz.) jars tomato, herbs, and spices pasta sauce
  • 1 (14 1/2-oz.) can diced tomatoes with sweet onion


1. Cook ground chuck and onion, in batches, in a large Dutch oven over medium-high heat, stirring until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Stir in salt, pepper, and beef broth; bring to a boil.

2. Stir in mixed vegetables and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer at least 20 minutes or until thoroughly heated.

Note: For testing purposes only, we used Classico Organic Tomato, Herbs & Spices Pasta Sauce.


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Chunky Vegetable Soup Recipe