Teresa *G*


This is a very good soup to make in the summer when there are plenty of fresh vegetables available (I thought about naming it "Everything But The Kitchen Sink Soup.") There is always enough left over to freeze some for the winter. All measurements are approximate. Just be sure to use a very large pot! If in doubt, cut the recipe in half.

★★★★★ 1 vote
A crowd
3 Hr
4 Hr
Stove Top


2 1/2 lb
beef steak, roast or stew meat, cut into bite size pieces
1 Tbsp
olive oil
1 large
or 2 medium onions, chopped
2-3 clove
garlic, minced
10 c
fresh chopped tomatoes
2 small
fresh yellow and/or zucchini squash, chopped
1/2 c
each chopped sweet yellow & red peppers
1 c
beef broth/stock
3/4 c
each fresh corn kernels & bite size green beans
water, as needed
1/2 c
fresh horticulture beans (or lima, pinto etc.)
3/4 c
each sliced okra and sliced carrots
3/4 c
sliced celery and leaves
1 c
chopped cabbage
1/2 c
green peas
2/3 c
sliced mushrooms
bay leaves
2 Tbsp
basil, fresh chopped
1/2 tsp
each thyme & oregano, fresh minced
1 tsp
sage, fresh minced
2 tsp
italian seasoning (use extra if no fresh herbs are used)
1 Tbsp
each fresh chopped italian parsley & chives
1/4 tsp
rosemary, minced
1 tsp
soy sauce
2 Tbsp
a-1 sauce
1/2 tsp
sriracha sauce
2 tsp
1 1/2 tsp
ground black pepper
1 1/2 Tbsp
balsamic vinegar
1 tsp
1/8 tsp
celery salt
beef bouillon cube


1In a very large pot (12 to 16 qt.), add oil and brown meat over medium-high heat.
2Add remaining ingredients (with 8-10 cups of water) and bring to a boil, stirring occasionally.
3Reduce heat, cover and simmer on medium low for 3-5 hours, checking liquid level and stirring occasionally to prevent any sticking.
4Taste and adjust seasoning as needed.
5Remove bay leaves and serve hot.
6Cover and refrigerate leftovers. Freezes well.

About this Recipe

Course/Dish: Beef Soups, Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat, Low Carb
Other Tags: For Kids, Healthy, Heirloom