Beef Vegetable Soup Recipe #67989
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!
by Dreamgoddess
2¼ hours | 15 min prep
SERVES 12
- 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
- Put stew beef in a large dutch oven with enough water to cover it.
- Bring to a boil and add bouillon cubes.
- Simmer, covered, approx 1 1/2 hours or until meat is almost done.
- Check the beef occasionally to make sure you still have enough liquid in the dutch oven.
- Additional water (or beef broth if you prefer) may be added if needed.
- While the beef simmers, brown and drain ground beef.
- When stew beef is almost done, add all remaining ingredients.
- Simmer approx 30 minutes or until vegetables and pasta are done.
- If the soup seems to be too thick, additional water (or beef broth) may be added.
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5 stars