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Beef Vegetable Soup Recipe

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87% would make again

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This nicely seasoned soup tastes so good. It's convenient, too, since it simmers all day in the slow cooker. —Jean Hutzell of Dubuque, Iowa

This recipe is:

Healthy

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7 Servings
Prep: 15 min. Cook: 9 hours

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 medium potatoes, peeled and cut into 3/4-inch cubes
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (11-1/2 ounces) V8 juice
1 cup chopped celery
1 cup sliced carrots
2 tablespoons sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1 bay leaf

Directions

In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt and pepper. Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving. Yield: 7 servings.

Nutritional Analysis: One serving (1-1/3 cups) equals 210 calories, 5 g fat (2 g saturated fat), 32 mg cholesterol, 537 mg sodium, 26 g carbohydrate, 3 g fiber, 15 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.

Beef Vegetable Soup published in Light & Tasty April/May 2003, p29

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Reviews for Beef Vegetable Soup (5)

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Reviewed on Mar. 01, 2010 by brianna

I was looking for something a little different for our birthday gathering and this delivered. It was great and the WHOLE family loved it ( all 23 of them). Have made it several times now and given out many recipies for it.

Reviewed on Jan. 13, 2010 by patshort

Loved the flavor. I would make this recipe again and I wouldn't change a thing.

Reviewed on Nov. 09, 2009 by BREN14224

I just made this tonight and I absolutely loved it! I'll definitely be making this again in the future.

Reviewed on Oct. 29, 2009 by garbat

Both my wife and I enjoyed this very much. With the Italian tomatoes and the other spices, it was very flavorful. Reading the other review, I made sure to keep the potato cubes small. Also, I put the crock pot on the high setting the last 90 minutes. The potatoes were fine. I will make again.

Reviewed on Oct. 08, 2009 by judytall

I used red potatoes for this. They were still crunchy after hours. There also wasn't much taste, so I added A-1 sauce, ketchup and more salt...anything to give it some taste. I scooped out the potatoes and it tasted fine.

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Beef Vegetable Soup Recipe

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Ingredients