Name: Hearty Vegetable Beef "Stoup"
Yield: 8-10 serving(s)
Ingredients: 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

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Recipe by Julesong

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Thick dish... somewhere between a soup and a stew, and therefore a "stoup." :) (Thank you, Rachael Ray, for that reference!)

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ingredients

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

directions

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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RECIPE MADE WITH LOVE BY

@Julesong

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@Julesong

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"Thick dish... somewhere between a soup and a stew, and therefore a "stoup." :) (Thank you, Rachael Ray, for that reference!)"

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review by chutestrate

10/6/2005

It was ok, wouldn't say it was outstanding. A lot of preparation for a mediocre soup.

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review by TexasSleuth

2/18/2005

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.

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review by jamary92

12/28/2004

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...

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review by Martin

8/5/2002

A very good soup with lots of taste to it!

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review by Sally Wolfe

12/12/2000

I made this soup pretty much as directed except I browned the meat in olive oil, and added 2 bay leaves,and two cloves of garlic. I just had it for lunch and my sister and I thought it was excelent, I will freeze the rest in individule serving sizes for my husband and I.

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