Beef Gumbo Soup
Hearty beef gumbo soup with tender vegetables and rich flavors, perfect for comforting family dinners or gatherings that appreciate bold, savory tastes.
Ingredients
- 4 lb. beef shank ⓘ
- 2 Tbsp. oil ⓘ
- 2 Tbsp. salt ⓘ
- 2 onions, sliced ⓘ
- 6 carrots, sliced ⓘ
- 2 potatoes, diced ⓘ
- 1/2 cup celery, chopped ⓘ
- 1 Tbsp. garlic powder ⓘ
- 1 (16 oz.) can tomatoes ⓘ
- 1 package frozen lima beans ⓘ
- 1 (16 oz.) can green beans ⓘ
- 1 (16 oz.) can kernel corn ⓘ
- 1/4 head cabbage, sliced ⓘ
- 1 (16 oz.) can okra, drained ⓘ
- 2 quarts water ⓘ
Instructions
- Cut beef shank into small pieces and brown in oil.
- Add salt and 2 quarts of water along with sliced onions.
- Simmer for 2 1/2 hours.
- Add sliced carrots, diced potatoes, chopped celery, and garlic powder.
- Cook for an additional 30 minutes.
- Add canned tomatoes, green beans, lima beans, corn, and sliced cabbage.
- Simmer until vegetables are tender.
- Add drained okra and heat through.
Tips & Substitutions
For a richer flavor, consider browning the beef shank well before simmering. You can substitute the beef shank with chuck roast for a different texture. If you prefer more spice, add cayenne pepper or hot sauce to taste. Fresh herbs like thyme or bay leaves can elevate the flavor profile. This dish is a perfect way to use up leftover vegetables, so feel free to incorporate any you have on hand.
Serving Suggestions
Serve the beef gumbo soup hot, garnished with fresh parsley or green onions for a pop of color. It pairs beautifully with crusty bread or rice to soak up the flavorful broth. A side salad or cornbread can complement the meal nicely. You can also serve it alongside a dish like Jeannie'S Meat Loaf for a hearty dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the gumbo soup in a pot over medium heat, stirring occasionally until heated through. You can also microwave individual servings, but be sure to cover the container to retain moisture. For longer storage, consider freezing the soup for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Gumbo Soup contains roughly 3249 calories, with 75g protein, 476g carbohydrates, and 122g fat. It is an excellent source of dietary fiber (189% of the Daily Value), vitamin C (176% of the Daily Value), and protein (149% of the Daily Value). Note that it is relatively high in sodium, at 2755mg per serving (120% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this gumbo soup in a slow cooker?
Yes, you can prepare this beef gumbo soup in a slow cooker. Brown the beef first, then add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours. This method allows the flavors to meld beautifully, resulting in a deliciously tender beef and flavorful broth.
What can I use instead of okra?
If you can't find okra or prefer not to use it, you can substitute it with sliced zucchini or green bell peppers. Both options will add flavor and texture to the soup. Alternatively, you can simply omit it altogether without compromising the dish too much.
Is this soup suitable for freezing?
Yes, this beef gumbo soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Be sure to leave some space at the top of the container, as the soup will expand when frozen. To reheat, thaw overnight in the refrigerator and reheat on the stove or in the microwave.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).