Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Brown the beef
In a large stockpot, heat 1 tablespoon canola oil over medium heat. Brown the beef stew meat in batches, adding more oil as needed. Remove with a slotted spoon and set aside.
- 2
Cook the onions
Add the halved and thinly sliced onions to the drippings in the pot. Cook and stir until tender. Discard the drippings, then return the browned beef to the pot.
- 3
Build the broth
Stir in the water, undrained diced tomatoes, tomato sauce, Worcestershire sauce, and beef bouillon granules. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
- 4
Add the vegetables
Stir in the cubed red potatoes, chopped cabbage, thinly sliced carrots, thinly sliced celery, frozen corn, peas, green beans, and lima beans. Add the bay leaf, dried marjoram, dried thyme, salt, and pepper. Return to a boil, reduce heat, cover, and simmer for 35 minutes.
- 5
Finish and serve
Stir in the frozen sliced okra and cook 15-20 minutes longer, until the beef is tender and the vegetables are cooked through. Discard the bay leaf before serving.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Big-Batch Vegetable Beef Soup
Created by: SundayPrepCo
Ingredients
- 3 tbsp canola oil
- 4 lb beef stew meat
- 8 onions
- 12 cup water
- 28 oz diced tomatoes
- 15 oz tomato sauce
- 1 1/3 cup Worcestershire sauce
- 1/2 cup beef bouillon granules
- 12 red potatoes
- 1/2 cabbage
- 1 lb carrots
- 6 celery ribs
- 3 cup frozen corn
- 3 cup frozen peas
- 3 cup frozen green beans
- 1 1/2 cup frozen lima beans
- 1 bay leaf
- 3 tsp dried marjoram
- 3 tsp dried thyme
- 1 tsp salt
- 1 tsp black pepper
- 1 1/2 cup frozen sliced okra
Instructions
- Brown the beefIn a large stockpot, heat 1 tablespoon canola oil over medium heat. Brown the beef stew meat in batches, adding more oil as needed. Remove with a slotted spoon and set aside.
- Cook the onionsAdd the halved and thinly sliced onions to the drippings in the pot. Cook and stir until tender. Discard the drippings, then return the browned beef to the pot.
- Build the brothStir in the water, undrained diced tomatoes, tomato sauce, Worcestershire sauce, and beef bouillon granules. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes.
- Add the vegetablesStir in the cubed red potatoes, chopped cabbage, thinly sliced carrots, thinly sliced celery, frozen corn, peas, green beans, and lima beans. Add the bay leaf, dried marjoram, dried thyme, salt, and pepper. Return to a boil, reduce heat, cover, and simmer for 35 minutes.
- Finish and serveStir in the frozen sliced okra and cook 15-20 minutes longer, until the beef is tender and the vegetables are cooked through. Discard the bay leaf before serving.