No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (546g) Recipe makes 12 servings
Calories 579
Calories from Fat 243		(42%)
Amount Per Serving		%DV
	Total Fat 27.1g	41%
	Saturated Fat 10.6g	53%
	Monounsaturated Fat 11.4g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.7g
Cholesterol 102mg		34%
Sodium 1047mg		43%
Potassium 1452mg		41%
Total Carbohydrate 48.7g		16%
	Dietary Fiber 9.0g	36%
	Sugars 9.6g
Protein 37.0g		74%
detailed view... how is this calculated?

people who like this recipe also like:

Sour Cream Banana Bread

By: Charishma Ramchandani

Beef Vegetable Soup

Recipe #67989 | 2¼ hours | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Dreamgoddess
Aug 1, 2003

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!

SERVES 12 (change servings and units)

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.

Questions about this recipe?

Featured Reviews for This Recipe

From: FL JoJo

On Feb 23, 2009

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.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: Mswhipple

On Oct 25, 2006

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!!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Audrey M

On Oct 5, 2003

We feel in love with this recipe. The combination of beef, pasta and black eye beans was terrific. I cooked it in my crockpot for 8 hours on low. I didn't even brown the meat. Just added the ingredients, set the timer and I was off to do my errands. Served it with side salad of Parmesan Peppercorn dressing and Texas Three Cheese Toast.

6 people found this review helpful

Was this review helpful to you? YES | NO

From: Christie Bowling

On Dec 27, 2003

My husband does not like vegetables, but he ate two bowls of this! I added more beef bouillon as it was a little too tomatoey, but I will be making more and freezing for those nights I'm in a hurry. Low cost to make also by the way!

2 people found this review helpful

Was this review helpful to you? YES | NO

Read all 9 reviews