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Beef Vegetable Soup Recipe

Beef Vegetable Soup Recipe photo by Taste of Home

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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

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Beef Vegetable Soup Recipe

Prep: 15 min. Cook: 9 hours

Yield: 7 Servings

15 540 555

Ingredients

1 pound lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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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.

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

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Reviews for Beef Vegetable Soup

Beef Vegetable Soup

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Reviewed on Dec. 02, 2010 by efbk46

I also used cubed sirloin steak coated with flour and cooked prior to putting it in the mix instead of the ground beef.

Reviewed on Dec. 02, 2010 by efbk46

I changed the recipe to use 2 beef bouillon cubes dissolved in 2 cups water and one 14.5 oz. can beef broth in exchange for the 3 cups water. I also added 3/4 of a 16 oz bag frozen vegetables about half way through the cooking process. My sister tried it and said it was good enough to sell by the bowl.

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.