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Beef & Vegetable Soup

 Beef & Vegetable Soup
I've been making this for more than 20 years. The beer makes people stop and wonder what the unique flavor is. Try it, I know you'll love it! —Tammy Landry, Saucier, Mississippi
6 ServingsPrep: 20 min. Cook: 8 hours

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1/2 cup chopped sweet onion
  • 1 bottle (12 ounces) beer or nonalcoholic beer
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1-1/2 cups sliced fresh carrots
  • 1-1/4 cups water
  • 1 cup chopped peeled turnip
  • 1/2 cup sliced celery
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 bay leaf
  • 1/8 teaspoon ground allspice

Directions

  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in
  • the remaining ingredients. Cover and cook on low for 8-10 hours or
  • until heated through. Discard bay leaf. Yield: 6 servings.
Nutritional Facts: 1 cup equals 176 calories, 6 g fat (2 g saturated fat), 38 mg cholesterol, 939 mg sodium, 8 g carbohydrate, 2 g fiber, 17 g protein.