Hearty Vegetable Beef "Stoup"
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Thick dish... somewhere between a soup and a stew, and therefore a "stoup." :) (Thank you, Rachael Ray, for that reference!)
- 2 lbs stew beef chunks, cubed
- 1 1⁄2 cups corn, or hominy (I prefer hominy)
- 3 1⁄2 quarts water
- 2 onions, sliced
- 1 onion, chopped
- 1 large potato, cubed
- 1 tablespoon salt
- 1 cup chopped spinach
- 1⁄2 teaspoon dried thyme
- 1 cup chopped green beans
- 1⁄2 cup dry split peas
- 1 cup green peas, fresh or frozen
- 6 carrots, sliced
- 1 cup lima beans (I dislike lima beans, and substitute edamame or black beans) (optional)
- 3 cups celery, diced
- 1 cup ketchup
- 1 orange or yellow or green pepper, diced (bell pepper)
- 2 tablespoons chopped parsley
- 3 medium tomatoes, cubed
- In large kettle, cover beef with water and add chopped onion, salt, thyme.
- Bring to boil.
- Skim fat from surface.
- Add split peas, cover and simmer over low heat, 3-4 hours.
- Add all remaining ingredients.
- Cover and simmer 30 minutes.
- Adjust seasoning, to taste.
- Note: if you'd like it thicker, you can add a torn-up piece of bread or two, stir well, and simmer to incorporate.
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Delicious! Very easy to make - I followed the first three steps and then put it in a crock pot with the remaining ingredients and cooked on slow overnight. I also didn't use potatoes. This was so good I gave some to my mother who surprised me when she said it was the best she'd ever tasted! And she meant it - I'm still in shock.Reply
This is a great V/B soup. I did not have any split peas, so I used black eyed peas... that were dried. I also ommited the green pepper, greed beans and katchup. I used canned tomatoes and two cans of beef stock. IT turned out very good... I will make it again, and would recomend using what you have on hand... if you do not have all the ingredients... it turns out great... Thanks for a wonderful basic recipe...Reply
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