Beef Vegetable Soup

Submitted 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!"

 

• Ready In: 2hrs 15mins
• Ingredients: 18
• Serves: 12

ingredients

• 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) can sliced 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

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.

Reviews

[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!!

 

[FL JoJo]

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.

 

[New South Cook]

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.

 

[CJ KooL]

This is the best Beef Vegetable soup that I have ever tasted!!! After cooking this recipe, I was so enthused that I called my mom about it and drove and let her and my father try it. 5 Stars all the way!!!!!!! Only thing I did different was, using reduced sodium packets for the bouillon cubes, and did not use the shells.

 

[Debby H]

This is a perfect soup for families that have some who like thick soups and some that like brothy soups. The favor is so rich that when serving it two both kinds of soup lovers you can add water to the individual soup servings. Normally when you add water it makes it so diluted that it has no taste. Not this one. I served my DH the thick soup and added 1/2 cup water to my bowl and was thrilled. I baked up a batch of "Best Cornbread Ever" and had a meal that couldn't be beat.