Recipe by Dreamgoddess
Number of servings is approximate! This is my family's favorite soup. The recipe makes ALOT of soup...so 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!
Top Review by Mswhipple
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!!
- 2 lbs stewing beef
- 4 beef bouillon cubes
- 2 lbs ground beef
- 3 potatoes, peeled and diced
- 1 (14 1/2 ounce) can cut green beans
- 1 (15 7/8 ounce) can black-eyed peas
- 1 (15 ounce) can lima beans
- 1 onion, diced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 1/4 ounce) can kernel corn
- 1 (15 ounce) cansliced carrots
- 1 (16 ounce) bag frozen cut okra
- 2 (8 ounce) cans tomato sauce
- salt and pepper
- 1 1⁄2 teaspoons garlic powder
- 1 bay leaf
- 1 teaspoon basil
- 1 cup elbow macaroni
Directions See How It's Made
- Put stew beef in a large dutch oven with enough water to cover it.
- Bring to a boil and add bouillon cubes.
- Simmer, covered, approx 1 1/2 hours or until meat is almost done.
- Check the beef occasionally to make sure you still have enough liquid in the dutch oven.
- Additional water (or beef broth if you prefer) may be added if needed.
- While the beef simmers, brown and drain ground beef.
- When stew beef is almost done, add all remaining ingredients.
- Simmer approx 30 minutes or until vegetables and pasta are done.
- If the soup seems to be too thick, additional water (or beef broth) may be added.