Spingtime Stew
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr

Springtime Stew is the perfect meal for when you're craving a lighter meal but it's still soup weather outside. It's light yet hearty and oh, so delicious. 

Course: Dinner, Main Course
Cuisine: Beef, Soup, Spring, Stew, Vegetables
Keyword: Beef, Carrots, Celery, Green Beans, Onion, Soup, Stew, Summer Squash, Tomato Sauce
Servings: 8 people
  • 1 lb chuck roast, cubed
  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 4 carrots, peeled and chopped
  • 1 head cabbage, chopped
  • 1 summer squash, halved lengthwise then sliced cross-wise
  • 32 oz beef broth (+ 16 oz can beef broth to thin the soup if needed)
  • 17 oz tomato sauce
  • 1 small can green beans* (do no drain)
  • 1 can corn (do not drain)
  • salt and pepper to taste
  • 1 pkg egg noodles, prepared to package directions
  1. Season the beef with salt and pepper. Place in a stock pot and cover with water. Heat to boiling and then reduce to a simmer .

  2. Add the onion, carrots, celery, beef broth and tomato sauce. Add salt and pepper to taste. Simmer for 15 minutes. 

  3. Add the cabbage and zucchini  and cook for an additional 20 minutes. Add the green beans and corn, including the liquid from the cans and stir together. Season with salt and pepper. 

  4. Serve over egg noodles. 

Recipe Notes

* This can easily be made vegetarian by omitting the beef and replacing the beef broth with vegetable broth.