Cooking for a large group can be a challenge, especially when you want to serve something hearty, nutritious, and crowd-pleasing. That’s where this 30 quarts beef vegetable soup recipe for 100 comes in!
Perfect for community events, family reunions, or large gatherings, this recipe yields a massive batch of warm, comforting soup packed with tender beef, fresh vegetables, and rich flavors. This soup is not only satisfying and filling but also incredibly versatile and budget-friendly, making it an ideal choice when feeding a crowd.
Whether you’re a professional caterer or a home cook preparing for a big occasion, this recipe guides you through every step with clear instructions and realistic ingredient amounts. You’ll learn how to balance flavors, manage large quantities, and serve a delicious, wholesome meal everyone will rave about.
Plus, the recipe leaves room for easy customization to suit different tastes and dietary needs. Ready to dive into a pot of soul-warming goodness?
Let’s get cooking!
Why You’ll Love This Recipe
This beef vegetable soup recipe is a crowd-pleaser for many reasons. First, it’s packed with a colorful array of fresh vegetables and tender beef chunks, creating a nutritious and balanced meal in every bowl.
The slow simmering process melds the flavors perfectly, resulting in a rich, savory broth that feels like a warm hug on a chilly day.
Another reason to love this recipe is its scalability. Designed to serve 100 people, it’s perfect for large events without compromising quality or taste.
The ingredients are simple, affordable, and easy to source in bulk. Plus, it’s highly customizable—you can adjust the veggies, spices, or even swap in plant-based protein for a vegetarian twist.
Finally, this soup freezes and reheats beautifully, making it a great option for batch cooking and meal prepping. If you’re interested in more hearty soup options, check out our 15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious for another crowd-friendly idea.
Ingredients
- 20 lbs beef chuck roast, cut into 1-inch cubes
- 10 quarts beef broth (low sodium preferred)
- 10 quarts water
- 15 lbs carrots, peeled and sliced
- 15 lbs celery, sliced
- 15 lbs potatoes, peeled and diced
- 10 lbs onions, diced
- 5 lbs green beans, trimmed and cut into 1-inch pieces
- 5 lbs corn kernels (fresh or frozen)
- 4 cups diced tomatoes (canned or fresh)
- 1 cup garlic, minced (approx. 40 cloves)
- 1 cup olive oil or vegetable oil
- 1 cup all-purpose flour (for thickening, optional)
- 1/2 cup salt (adjust to taste)
- 1/4 cup black pepper
- 1/4 cup dried thyme
- 1/4 cup dried basil
- 1/4 cup dried parsley
- 4 bay leaves
- Optional: 2 cups chopped fresh parsley for garnish
Equipment
- Large commercial-sized stockpot or kettle (minimum 40-quart capacity)
- Heavy-duty stirring spoon
- Large cutting boards and chef’s knives
- Measuring cups and spoons
- Large ladle for serving
- Food thermometer
- Strainer or colander for rinsing vegetables
- Heat-resistant gloves or mitts
- Optional: Immersion blender for thicker soup variations
Instructions
- Prepare the beef: Rinse the beef cubes under cold water and pat dry with paper towels. This helps reduce excess blood and impurities for a clearer broth.
- Brown the beef: In your large stockpot, heat the olive oil over medium-high heat. Working in batches, sear the beef cubes until browned on all sides, about 5-7 minutes per batch. Browning adds rich flavor to the soup.
- Add aromatics: Once all beef is browned and returned to the pot, add the diced onions and minced garlic. Sauté for 5 minutes until fragrant and translucent.
- Add liquids and spices: Pour in the beef broth and water. Stir in the salt, black pepper, thyme, basil, parsley, and bay leaves. Bring the mixture to a boil, then reduce heat to low and simmer for 2 hours, partially covered, to tenderize the beef.
- Add vegetables: After 2 hours, add the carrots, celery, potatoes, green beans, corn, and diced tomatoes. Stir well to combine. Continue simmering for another 45-60 minutes, or until vegetables are tender.
- Optional thickening: If you prefer a thicker soup, mix the flour with a cup of cold water to create a slurry. Gradually stir the slurry into the soup and cook for 10 more minutes, stirring frequently to avoid lumps.
- Adjust seasoning: Taste the soup and adjust salt and pepper as needed. Remove bay leaves before serving.
- Serve hot: Ladle the soup into large bowls or containers for serving. Garnish with fresh chopped parsley if desired.
Tips & Variations
“For the best flavor, use a mix of homemade beef broth and water. If you don’t have time for browning the beef, you can skip that step, but the depth of flavor won’t be as rich.”
- Make it vegetarian: Substitute the beef with hearty beans like kidney or chickpeas and use vegetable broth instead.
- Spice it up: Add a tablespoon of chili powder or smoked paprika to introduce a smoky kick. Check out our Chilli Powder Recipe Vegan: Easy Homemade Spice Blend for a great spice mix.
- Use seasonal veggies: Swap out vegetables based on availability—zucchini, bell peppers, or mushrooms work well.
- Batch freezing: This soup freezes well in gallon-sized containers. Freeze in portions for easy reheating.
Nutrition Facts
| Nutrient | Per Serving (approx. 1 cup) |
|---|---|
| Calories | 220 kcal |
| Protein | 18 g |
| Fat | 9 g |
| Carbohydrates | 15 g |
| Fiber | 3 g |
| Sodium | 600 mg (varies with broth) |
| Vitamin A | 120% DV |
| Vitamin C | 30% DV |
Serving Suggestions
This hearty beef vegetable soup pairs beautifully with a variety of sides. Crusty bread or soft dinner rolls are perfect for soaking up the flavorful broth.
For a lighter meal, serve alongside a fresh green salad with a tangy vinaigrette.
To add an extra layer of comfort, offer grated cheese or sour cream on the side for guests to customize their bowls. For more wholesome meal ideas, explore our A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.
Conclusion
Preparing a large batch of beef vegetable soup for 100 people might sound daunting, but with this detailed recipe and tips, it becomes an achievable and rewarding task. This soup offers a perfect balance of protein, vegetables, and comforting flavors, making it a nutritious and satisfying meal for any large gathering.
Not only does this recipe scale well, but it also allows for easy customization to fit various dietary preferences and ingredient availability. Whether you’re hosting a community event or meal prepping for the week, this beef vegetable soup will warm hearts and fill bellies.
Don’t forget to check out our other delicious recipes for inspiration and variety in your cooking adventures!
📖 Recipe Card: 30 Quarts Beef Vegetable Soup for 100
Description: A hearty beef vegetable soup recipe that yields 30 quarts, perfect for serving 100 people. Packed with tender beef, fresh vegetables, and flavorful broth.
Prep Time: PT45M
Cook Time: PT3H
Total Time: PT3H45M
Servings: 30 quarts, serves 100
Ingredients
- 20 lbs beef stew meat, cut into 1-inch cubes
- 15 lbs carrots, peeled and chopped
- 15 lbs celery, chopped
- 20 lbs potatoes, peeled and diced
- 10 lbs onions, chopped
- 5 lbs green beans, trimmed and cut
- 2 lbs frozen peas
- 3 cups tomato paste
- 1 cup garlic, minced
- 1/2 cup dried thyme
- 1/2 cup dried parsley
- 30 quarts beef broth
- Salt and pepper to taste
- 1 cup vegetable oil
Instructions
- Heat vegetable oil in a large stockpot over medium heat.
- Brown beef stew meat in batches, then set aside.
- In the same pot, sauté onions and garlic until translucent.
- Add tomato paste and cook for 2 minutes, stirring constantly.
- Return beef to the pot and add beef broth.
- Bring to a boil, then reduce heat and simmer for 2 hours.
- Add carrots, celery, potatoes, and green beans.
- Simmer for another 45 minutes until vegetables are tender.
- Add frozen peas, thyme, parsley, salt, and pepper.
- Cook for 15 more minutes and adjust seasoning as needed.
- Serve hot.
Nutrition: Calories: 280 kcal per serving | Protein: 22 g | Fat: 10 g | Carbs: 18 g
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