Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

Number of servings is approximate! This is my family's favorite soup. The recipe makes ALOT of I like to prepare and freeze it for busy nights when I don't really have alot of time to cook. If I'm making this to freeze, I omit the potatoes and add them later. My family loves this with thick slices of plain or cracklin cornbread! Enjoy!

Ingredients Nutrition


  1. Put stew beef in a large dutch oven with enough water to cover it.
  2. Bring to a boil and add bouillon cubes.
  3. Simmer, covered, approx 1 1/2 hours or until meat is almost done.
  4. Check the beef occasionally to make sure you still have enough liquid in the dutch oven.
  5. Additional water (or beef broth if you prefer) may be added if needed.
  6. While the beef simmers, brown and drain ground beef.
  7. When stew beef is almost done, add all remaining ingredients.
  8. Simmer approx 30 minutes or until vegetables and pasta are done.
  9. If the soup seems to be too thick, additional water (or beef broth) may be added.
Most Helpful

Thanks for the recipe, Dreamgoddess! I've made this type of soup many times without benefit of a real recipe. Never would have thought of adding the ground beef, black-eyed peas, or okra. They were worthy additions and the soup was a hit!!

Mswhipple October 24, 2006

I made this soup to take to a sick friend, but wish I had used some other recipe. I think this has way too much meat in it. It is also more like stew than soup. Just not the best, don't agree with all the top ratings. Sorry.

FL JoJo February 23, 2009

I substituted 1.5 lbs of ground turkey for the 2 lbs ground beef, used 2 bouilloun cubes instead of 4, omitted the tomato sauce and the stewing beef. This recipe held up well despite my changes and was delicious. Great recipe! I served it with the Southern Cornbread recipe on this site (#51550) and this meal was a huge hit.

New South Cook May 05, 2005