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Southern Vegetable Soup with Beef
Pam
What could be better on a cold winter day than a steaming bowl of vegetable beef soup?
4.93
from
14
votes
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Servings
6
people
Calories
238
kcal
Ingredients
1x
2x
3x
1
Tablespoon
vegetable oil
1
medium onion
chopped
½-3/4
pound
stew beef
cut into bite sized pieces
32-48
ounces
beef stock
¾
cup
carrots
sliced
1
cup
okra
sliced
¾
cup
baby lima beans
28
ounce
canned tomatoes
¾
cup
corn
frozen, fresh or canned
1
cup
potatoes
diced
8
ounce
can green beans
1
Tablespoon
salt (or to taste)
Instructions
Brown onion in oil over medium heat until soft and translucent, and then set aside.
Brown beef in the same pot and then add beef stock to cover beef.
Cover and and bring to a boil. Reduce to simmer and cover.
Simmer until beef is tender approximately two hours (but can vary according to the size of the beef pieces).
Add carrots and okra and more stock to cover. Bring back to boil. Reduce heat and simmer 10 minutes.
Add onions, lima beans and tomatoes and more stock if needed. Cook additional 10-12 minutes.
Add corn, potatoes and green beans, and more stock if needed. Cook until potatoes are tender.
Taste for saltiness and add salt if needed.
Notes
Stock amount is approximate. If more liquid is needed to cover vegetables you can use water.
Nutrition
Calories:
238
kcal
Carbohydrates:
34
g
Protein:
18
g
Fat:
5
g
Saturated Fat:
1
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
2
g
Trans Fat:
1
g
Cholesterol:
23
mg
Sodium:
1767
mg
Potassium:
1314
mg
Fiber:
7
g
Sugar:
10
g
Vitamin A:
3202
IU
Vitamin C:
36
mg
Calcium:
101
mg
Iron:
6
mg
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