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Hearty Vegetable Beef "Stoup"

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

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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  1. chutestrate
    It was ok, wouldn't say it was outstanding. A lot of preparation for a mediocre soup.
    Reply
  2. TexasSleuth
    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
  3. jamary92
    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
  4. Martin
    A very good soup with lots of taste to it!
    Reply
  5. Sally Wolfe
    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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