Canned Vegetable Beef Soup Recipe

Name: Canned Vegetable Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 3 gal. ripe, peeled tomatoes, cut up; 10 to 15 ears corn, cut off; 1 to 2 c. butter beans; 1 to 2 c. peas; 1 to 2 c. okra, sliced; 1 1/2 to 3 c. diced potatoes; 1 to 2 c. green beans; 1 c. chopped carrots; 6 onions, chopped; 1 to 1 1/2 lb. stew beef; 1 qt. water; 1/3 to 1/2 c. salt; 1/2 c. vinegar; 3/4 to 1 c. sugar

Servings: persons

2 to 3 gal. ripe, peeled tomatoes, cut up
10 to 15 ears corn, cut off
1 to 2 c. butter beans
1 to 2 c. peas
1 to 2 c. okra, sliced
1 1/2 to 3 c. diced potatoes
1 to 2 c. green beans
1 c. chopped carrots
6 onions, chopped
1 to 1 1/2 lb. stew beef
1 qt. water
1/3 to 1/2 c. salt
1/2 c. vinegar
3/4 to 1 c. sugar

1
Cook stew beef until tender and completely done.
2
Pour off liquid and use to make 1 quart water.
3
Tear apart beef in bite size pieces.
4
Cook butter beans, peas and green beans.
5
Mix all ingredients well.
6
You may leave out the vegetables you don't want and add others or more of these.
7
Keep proportions about the same. Bring everything to a boil.
8
Place in jars and pressure cook for 20 minutes on 10 pounds pressure.
9
You may choose to cook for 30 minutes before putting in jars, then boil jars in water bath for 45 to 60 minutes.

685

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 to 3 gal. ripe, peeled tomatoes, cut up, 10 to 15 ears corn, cut off, 1 to 2 c. butter beans, 1 to 2 c. peas, and more.

Yes, Canned Vegetable Beef Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Canned Vegetable Beef Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions