Hearty Beef and Vegetable Soup
Recipes adapted from Taste of Home
Prep Time: 1 hour 45 minutes
Cook Time: 2 hours 15 minutes
Makes: Approximately 9 quarts
Ingredients
*ingredients available at the market
2 to 4 tablespoons canola oil
4 pounds beef stew meat*
8 medium onions (2-1/4 pounds), halved and thinly sliced*
12 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1-1/3 cups Worcestershire sauce
1/2 cup beef bouillon granules
12 medium red potatoes (about 3-1/2 pounds), cubed*
1/2 large head cabbage, chopped*
1 pound carrots, thinly sliced*
6 celery ribs, thinly sliced (3 cups)*
3 cups (about 15 ounces) frozen corn
3 cups (about 12 ounces) frozen peas
3 cups (about 12 ounces) frozen cut green beans
1-1/2 cups (about 15 ounces) frozen lima beans
1 bay leaf
3 teaspoons dried marjoram
3 teaspoons dried thyme*
1 teaspoon salt
1 teaspoon pepper
1-1/2 cups (6 ounces) frozen sliced okra
Directions
In a large stockpot, heat 1 tablespoon oil over medium heat. Brown beef in batches, adding additional oil as necessary. Remove with a slotted spoon. Add onions to drippings; cook and stir until tender. Discard drippings; return beef to pot. Stir in water, tomatoes, tomato sauce, Worcestershire sauce and bouillon. Bring to a boil. Reduce heat; simmer, covered, 45 minutes.
Stir in potatoes, cabbage, carrots, celery, corn, peas, green beans, lima beans and seasonings. Return to a boil. Reduce heat; simmer, covered, 35 minutes. Stir in okra; cook 15-20 minutes longer or until beef and vegetables are tender. Discard bay leaf.
Can you make vegetable beef soup in a slow cooker?
We love a good slow-cooker soup recipe! To make vegetable beef soup in a slow cooker, you basically just dump everything in a Crockpot, set it to low and cook for several hours.
How to Store Vegetable Beef Soup
Store leftover vegetable beef soup in an airtight container in the refrigerator for up to four days.
Can you freeze vegetable beef soup?
Vegetable beef soup freezes exceptionally well, making it a delicious make-ahead meal. Be sure to follow best practices for freezing soup, though: Cool the soup to room temperature, transfer it to a freezer-safe container and then stick it in the refrigerator to bring the temperature down before freezing. This will ensure the soup freezes evenly and doesn’t get mushy when it thaws. Vegetable beef soup will keep in the freezer for up to three months.
This week’s article: January is National Slow Cooking Month
The Saratoga Farmers’ Market is open Saturdays, 9:30 a.m. to 1:30 p.m., November through April at Wilton Mall Food Court; accessible from the mall entrance across from BJs. The CDTA’s 450 (from Schenectady) and 452 (from Skidmore College via downtown Saratoga) run to the Mall hourly Saturday mornings.
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