Barb's Hearty Beef And Vegetable Soup Recipe

Name: Barb's Hearty Beef And Vegetable Soup
Prep time: 30 min
Cook time: 225 min
Total time: 255 min
Yield: Serves 1 or more
Ingredients: 1.5 lbs beef stew meat; 1 large chopped onion; 2 bay leaves; 0 (not used in recipe); 8 cups water; 2 (28 ounce) cans crushed tomatoes; 2 stalks chopped celery; 2 cups cubed potatoes; 2 cups chopped carrots; 1 (15 ounce) can green beans, drained; 1 cup frozen peas; 1 cup frozen corn; 1 cup chopped summer squash; 1 cup chopped cabbage; 1 tablespoon dried basil; 1 cup pasta; 1 teaspoon salt, 1/2 teaspoon black pepper; cooking spray

A family heirloom recipe passed down through generations, this hearty beef and vegetable soup is bursting with flavor and packed with goodness! Loaded with 10+ vegetables and tender beef, it's the ultimate comfort food. Perfect for a chilly evening or using up leftover veggies, this soup is sure to become a new family favorite. Get ready for rave reviews!

Prep Time 30 mins

Cook Time 225 mins

Calories 395.9 kcal

Protein 50g

Rating 5.0 (8 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Barb's Hearty Beef And Vegetable Soup

1.5 lbs beef stew meat
1 large chopped onion
2 bay leaves
0 (not used in recipe)
8 cups water
2 (28 ounce) cans crushed tomatoes
2 stalks chopped celery
2 cups cubed potatoes
2 cups chopped carrots
1 (15 ounce) can green beans, drained
1 cup frozen peas
1 cup frozen corn
1 cup chopped summer squash
1 cup chopped cabbage
1 tablespoon dried basil
1 cup pasta
1 teaspoon salt, 1/2 teaspoon black pepper
cooking spray

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How to Make Barb's Hearty Beef And Vegetable Soup

Spray a large (6-quart) stew pot with cooking spray and brown 1.5 lbs beef stew meat over medium-high heat. Remove beef and set aside.
Add 1 large chopped onion and 2 bay leaves to the pot. Pour in 8 cups of water.
Return the beef to the pot. Bring to a boil, then reduce heat to low, cover, and simmer until the beef is very tender (approximately 1.5-2 hours).
Add 2 stalks chopped celery, 2 cups chopped carrots, and 2 cups cubed potatoes. Cook until the vegetables are tender-crisp (about 15-20 minutes).
Stir in 2 (28 ounce) cans crushed tomatoes, 1 (15 ounce) can green beans (drained), 1 cup frozen peas, 1 cup frozen corn, 1 cup chopped summer squash, 1 cup chopped cabbage, 1 tablespoon dried basil, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Reduce heat to low, cover, and simmer for 45-55 minutes to allow the flavors to meld.
Add 1 cup of your favorite pasta (ditalini, elbow macaroni, etc.) and cook until the pasta is tender (about 8-10 minutes). Taste and adjust seasonings as needed.
Serve hot with your favorite cornbread or crusty bread. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

26g

Fat

44g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion Healthy Main Dish Soups Stews Beef Pasta Vegetables Potluck Stove Top Dietary One Dish Meal Low Sodium Low Cholesterol Low Calorie Comfort Food Low Carb Healthy 2 Low In Something Meat Pasta Rice And Grains Taste Mood Savory To Go Equipment Presentation Served Hot 4 Hours Or Less