Hearty Vegetable Beef Soup


2 lb Stew beef, cubed
3 1/2 quart Water
1 each Onion, chopped
1 tbsp Salt
1/2 tsp Thyme
1/2 cup Split peas
1 1/2 cup Corn
2 each Onions, sliced
1 each Large potato, cubed
1 cup Spinach, chopped
1 cup Green beans, chopped
1 cup Green peas
6 each Carrots; sliced
1 cup Lima beans
3 cup Celery, diced
1 cup Ketchup
1 each Green pepper, diced
2 tbsp Parsley, chopped
3 each Medium tomatoes, cubed


In large kettle, cover beef with water and add chopped onion, salt, thyme.
Bring to boil. Skim fat from surface.
Add split peas, cover and simmer over low heat, 3-4 hours.
Add all remaining ingredients. Cover and simmer 30 minutes.
Adjust seasoning.

Hearty Vegetable Beef Soup

Check out this cookbook for more Southern Foods.
At the Southern Table with Paula Deen

Share Button

Leave a Reply