Old-Fashion Beef Veggie Soup Recipe for a Crowd

Hosting a family get-together? Have a large family? Perhaps you just like cooking in larger batches and freezing for later. Either way, this old-fashion beef veggie soup recipe is perfect for when you’re cooking for a crowd or larger-sized family.

You can toss all of the ingredients into a large stock pot and simmer over low-medium heat for a few hours on the stove-top or toss them all into a large slow cooker and simmer on low for 6-7 hours. If you want to save time…you can purchase frozen bags of mixed veggies instead of buying singles like I did.

Before I get to the recipe I want to introduce you to Selefina, the spice shop through Adagio Teas. Selefina sells your classic spices like parsley and oregano…along with chili powder, crystallized ginger root, Cacao nibs, and everything in between. You can purchase samples sizes, regular sizes, refills, and empty spice jars if you need those! High quality, fresh spices and seasonings shipped straight to your door.

For this recipe I used the Selefina Parsley Flakes and the Selefina Crushed Basil. I’ve been using Selefina spices for the past 6 months and love them for their quality, flavor and freshness. They’re premium spices but at a very affordable price.

Old-Fashion Beef Veggie Soup Recipe for a Crowd

5 lbs. lean ground beef, browned and grease drained
3 quarts cubed potatoes
6 cups fresh or frozen whole kernel corn
6 cups fresh or frozen green beans
6 cups fresh or frozen peas
1 quart sliced carrots
3 cups chopped celery
2 cups chopped onions
1 1/2 teaspoons salt
1 teaspoon thyme
1 teaspoon Selefina Crushed Basil
1 teaspoon Selefina Parsley Flakes
1/2 teaspoon ground black pepper
2-3 beef bouillon cubes
water

Prep: Wash potatoes, carrots and celery under running water, drain. Peel potatoes. Cut potatoes into 1″ cubes to measure 3 quarts of cubed potatoes. Remove stems from carrots and peel. Slice carrots 1/2″ thick; measure 2 quarts sliced carrots. Remove leafy tops and root ends from celery. Slice celery 1/2″ thick; measure 3 cups sliced celery. Peel onions. Chop onions to measure 3 cups chopped onions. Measure out your whole kernel corn, green beans, and peas into a large bowl.

Cook: Brown lean ground beef in a large pot. Drain out the grease and then add-in all of the remaining ingredients. I used a large stockpot. Add just enough boiling water to cover. Toss in 2-3 beef bouillon cubes. Bring mixture to a boil. Turn down the heat to low-medium and simmer for 2-3 hours. If you have a lot slow cooker…you can assembled everything in that and simmer on the low heat setting for 6-7 hours. Once done, serve immediately.

Freezing Instructions: If you want to freeze some of the Beef Veggie Soup for later use…let it completely cool to room temperature. Pour into freezer-safe containers leaving 1″ headspace to allow for expansion. Cover, label and freeze. They will keep for 6-12 months.

Reheating Instructions: When you want to enjoy the soup thaw it overnight in the refrigerator or on the countertop at room temperature for 2 hours. Reheat on the stove-top or in a microwave oven until hot and slightly bubbly. Serve.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!