Canned Vegetable Beef Soup
A hearty, vegetable-rich beef soup featuring fresh tomatoes, corn, beans, and tender stew beef, perfect for comforting family meals or gatherings.
Ingredients
- 2 to 3 gallons ripe, peeled tomatoes, chopped ⓘ
- 10 to 15 ears corn, cut off ⓘ
- 1 to 2 cups butter beans ⓘ
- 1 to 2 cups peas ⓘ
- 1 to 2 cups okra, sliced ⓘ
- 1 1/2 to 3 cups diced potatoes ⓘ
- 1 to 2 cups green beans
- 1 cup chopped carrots ⓘ
- 6 onions, chopped ⓘ
- 1 to 1.5 pounds stew beef ⓘ
- 1 quart water ⓘ
- 1/3 to 1/2 cup salt ⓘ
- 1/2 cup vinegar ⓘ
- 3/4 to 1 cup sugar ⓘ
Instructions
- Cook stew beef until tender and completely done.
- Pour off liquid from the cooked beef and use it to make 1 quart of water.
- Tear apart beef into bite-sized pieces.
- Cook butter beans, peas, and green beans separately.
- Mix all ingredients well in a large pot.
- Adjust vegetables as desired, leaving out some or adding others, keeping proportions about the same.
- Bring everything to a boil.
- Place the soup in jars and pressure cook for 20 minutes at 10 pounds pressure.
- Alternatively, cook for 30 minutes before jarning, then boil jars in water bath for 45 to 60 minutes.
Tips & Substitutions
For a richer flavor, consider browning the stew beef before cooking. You can substitute fresh vegetables for canned ones if they're in season, but adjust cooking times accordingly. If you like a bit of heat, add diced jalapeños or a dash of hot sauce. This recipe can also be customized like 'Mattie's Vegetable Soup' with whatever vegetables you have on hand.
Serving Suggestions
This hearty soup is perfect on its own but can be served with crusty bread or cornbread to soak up the delicious broth. A crisp green salad can complement the meal nicely. You could also pair it with 'Outside-In Burgers' for a comforting dinner that feels like home.
Storage & Reheating
Store any leftover soup in airtight containers in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat or in the microwave until heated through, stirring occasionally. For longer storage, consider freezing portions in freezer-safe bags or containers, which can last up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Canned Vegetable Beef Soup contains roughly 1357 calories, with 43g protein, 285g carbohydrates, and 18g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (325% of the Daily Value), and potassium (106% of the Daily Value). Note that it is relatively high in sodium, at 2624mg per serving (114% 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 use frozen vegetables for this soup?
Yes, frozen vegetables can be used in place of fresh ones. Just be sure to adjust the cooking time slightly as frozen vegetables may require less time to cook through. Thaw them before adding to ensure even cooking.
How do I adjust the flavor if the soup is too salty?
If your soup ends up too salty, try adding a diced potato while it simmers. The potato will absorb some of the saltiness. Alternatively, add more water or low-sodium broth to dilute the flavors.
What other meats can I use in this recipe?
You can substitute stew beef with other meats like ground beef or shredded chicken. Just ensure that the meat is fully cooked before adding it to the soup. Each option will impart a different flavor, allowing for a variety of delicious 'beef recipes'.
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).