Vegetable Beef Soup

Submitted by Mary Butterfield

"similiar to the one served at the Holiday Inn in Louisville"

 

• Ready In: 1hr 5mins
• Ingredients: 19
• Serves: 12

ingredients

• 3 tablespoons vegetable oil
• 1 lb chuck roast or 1 lb stew meat
• 1⁄2 cup beef base (see note)
• 1 cup hot water
• 2 (15 ounce) cans green beans, drained
• 2 (15 ounce) cans lima beans, drained
• 2 (15 ounce) cans corn, drained
• 2 (15 ounce) cans green peas, drained
• 1 (15 ounce) can carrots, drained
• 8 -10 medium potatoes, diced (unpeeled)
• 1 cup chopped celery
• 1 medium onion, chopped
• 1 (32 ounce) jar V8 vegetable juice
• 1 (32 ounce) jar tomato juice
• salt and pepper
• 1 tablespoon minced garlic
• 2 pinches red pepper flakes
• 2 pinches cayenne pepper
• 1 cup chunky salsa (of your preference)

directions

1. Brown meat in stockpot a few pieces at a time- remove.
2. Mix beef base and water to form paste- add with meat to pot.
3. Combine rest of the ingredients and simmer till tender- about 30 minutes.

Reviews

[John Sauerbeck]

I needed a checklist for vegetable beef stew. The idea of salsa got my interest. So I followed your recipe. My suggestion is to use canned tomatoes instead of salsa. For our taste the salsa made it too sweet.

 

[xyzwyatt]

Down with a cold so needed some soup bad! I didn't have V-8 or Tomato juice so I used a liter of spicy bloody mary mix and water which made it very spicy (horseraddish). I liked the salsa idea and will implement that in other recipes too. I added fresh broccoli and yellow squash since I didn't have lima beans or peas available. Served with homemade bread. Great meal! Complements from my 10 year old as well.