Chunky Vegetable Beef Soup for a Crowd

SERVES: 20

COOK TIME: 35 Min

When we're having friends over, especially in the winter, we need a comfort food recipe to keep everyone feeling full and satisfied. That's why we love breaking out our recipe for Chunky Vegetable Beef Soup for a Crowd 'cause we've got plenty of this cozy food to go around. Make sure you grab a bowl and spoon and get ready to dig in!

What You'll Need

2 pounds ground chuck
1 small sweet onion, chopped
1 teaspoon salt
1/2 teaspoon pepper
3 (14-ounce) cans low-sodium beef broth
3 (29-ounce) cans mixed vegetables with potatoes, rinsed and drained
3 (14-1/2-ounce) cans diced new potatoes, rinsed and drained
1 (15-ounce) can sweet peas with mushrooms and pearl onions, rinsed and drained
2 (26-ounce) jars tomato, herbs, and spices pasta sauce
1 (14-1/2-ounce) can diced tomatoes with sweet onion, undrained

What to Do

Cook ground chuck and onion in batches in a large soup pot or Dutch oven over medium-high heat, stirring until meat crumbles and is no longer pink. Drain well, and return to pot. Stir in salt, pepper and beef broth; bring to a boil.
Stir in mixed vegetables and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer at least 20 minutes or until thoroughly heated.

Notes

This soup makes almost 2 gallons, so unless you're feeding a very hungry crowd, you're gonna have leftovers. Place a large resealable plastic freezer bag in a large glass measuring cup, and fold down the top edge of the bag (to stabilize bag while filling). Fill with meal-sized portions. Seal bag, removing as much air as possible. Repeat using as many bags as you need; label and freeze up to 3 months. Thaw in the fridge.