Food and Recipes Recipes Hearty Beef and Freezer Veggie Soup Recipe 3.7 (6) 6 Reviews Let convenience products from your grocery store help you stir up a batch of satisfying soup. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on July 9, 2021 Print Share Share Tweet Pin Email Photo: Greg DuPree Active Time: 40 mins Total Time: 40 mins Yield: 8 serves Is there anything easier or more comforting than a bowl of beef and vegetable soup on a cold winter's evening? When time permits, most cooks enjoy making a pot of savory soup from scratch; braising meat, chopping fresh vegetables, and letting it simmer on the stove for hours while fresh bread bakes in the oven. But on a busy weeknight, there just isn't enough time for all that work. Let convenience products from your grocery store help you stir up a batch of satisfying soup. Season and brown cubed stew meat, and then add vegetable broth, canned tomatoes and frozen vegetables, such as corn, beans, and okra. In just 40 minutes your family is crowded around bowls of steaming soup on the table. Add a loaf of hot crusty bread to help sop up the good broth. This recipe uses a frozen seasoning blend, such as Pictsweet. This is simply a convenient mix of precut onions, celery, and green and red peppers that will save you time. Feel free to cut your own if you prefer, or if you can't find this frozen blend in the grocery store. This recipe is very user-friendly. Feel free to substitute your favorite beans and frozen vegetables. Ingredients 1 tablespoon olive oil 1 pound cubed lean stew meat 1 (12 oz.) package frozen seasoning blend (such as Pictsweet) 2 garlic cloves, minced 2 (32 oz.) cartons vegetable broth 2 (14.5 oz.) cans petite diced tomatoes 2 cups frozen cut corn 1 cup frozen cut okra 1 cup frozen baby lima beans 1 cup frozen cut green beans ½ teaspoon black pepper ½ teaspoon dried thyme ½ cup uncooked ditalini pasta Refrigerated basil pesto (optional) Directions Heat oil in a Dutch oven over medium-high. Add stew meat, seasoning blend, and garlic, and cook, stirring often, until meat is browned and seasoning blend is tender, about 8 to 10 minutes. Stir in vegetable broth, tomatoes, corn, okra, lima beans, green beans, pepper, and thyme, and bring mixture to a boil over medium-high; reduce heat to low, and simmer, stirring occasionally, until vegetables are tender, 15 to 20 minutes. Stir in pasta, and cook, stirring occasionally, until pasta is tender, 10 to 12 minutes. Top each serving with 1 to 2 tsp. basil pesto, if desired. Print