“Number of servings is approximate! This is my family's favorite soup. The recipe makes ALOT of soup...so I like to prepare and freeze it for busy nights when I don't really have alot of time to cook. If I'm making this to freeze, I omit the potatoes and add them later. My family loves this with thick slices of plain or cracklin cornbread! Enjoy!”
READY IN:
2hrs 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Put stew beef in a large dutch oven with enough water to cover it.
  2. Bring to a boil and add bouillon cubes.
  3. Simmer, covered, approx 1 1/2 hours or until meat is almost done.
  4. Check the beef occasionally to make sure you still have enough liquid in the dutch oven.
  5. Additional water (or beef broth if you prefer) may be added if needed.
  6. While the beef simmers, brown and drain ground beef.
  7. When stew beef is almost done, add all remaining ingredients.
  8. Simmer approx 30 minutes or until vegetables and pasta are done.
  9. If the soup seems to be too thick, additional water (or beef broth) may be added.

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