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Vegetable and Beef Soup

Don’t let that cold weather hold you down! This hearty Vegetable and Beef Soup with Lima Beans is the perfect thing to keep you warm and nourished. Its bursting with those fresh garden picks and Camellia brand green baby lima beans.
  • 1 chuck roast
  • 1/2 head cabbage
  • 1/4 lb. green beans
  • 1/2 bag baby green lima beans
  • 4-5 large carrots
  • 2-3 turnips
  • 1/2 pack Bella mushrooms
  • 2 onions
  • 1 bell pepper
  • 4 qt beef stock
  • 2 cans tomato sauce
  • 20 oz low sodium V-8
  • 10 cups water, plus more as needed
  • 1 cup pasta (optional)
  • 3/4 cup flour
  • 3/4 cup oil
  • 3 bay leaves
  • Garlic powder
  • Parsley
  1. Wash lima beans and soak overnight in water.
  2. Prep all ingredients. Rough chop and peel vegetables. Dice onion and pepper.
  3. Break down chuck roast by removing hard fat and dicing into bite sized pieces. Season meat liberally with above seasonings and sprinkle with flour.
  4. Heat oil and brown seasoned meat in small batches.
  5. Add all meat back into pot and add in onions and peppers and cook until soft.
  6. Add a little beef stock to deglaze pot. Scrape bottom to release all burnt on seasoning.
  7. Add in 2 quarts beef stock, tomato sauce and V-8. Add 10 cups water, 3 bay leaves and season.
  8. Add baby lima beans. Simmer on low for 2 hours or until beans start to get soft. Add liquid as needed. I eventually used all 4 quarts of beef stock.
  9. Add in carrots and turnips and cook for 30 minutes.
  10. Add in pasta and remaining vegetables and cook another 30 minutes.
  11. Enjoy with some toasted, buttered bread on a cold day.
*I always make a really big pot of this because it freezes really well in single serve containers and will last a long time in the freezer.
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