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Beef and Veggie Soup

 Beef and Veggie Soup
I adapted this recipe from one I saw in a cookbook in an effort to add more vegetables to our diet. Our two young sons eat this up without hesitation. - Teresa King, Chambersburg, Pennsylvania
8-10 ServingsPrep: 20 min. Cook: 8 hours

Ingredients

  • 1 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cans (8 ounces each) tomato sauce
  • 2 cans (16 ounces each) kidney beans, rinsed and drained, optional
  • 1 package (10 ounces) frozen corn
  • 1 cup shredded carrots
  • 1 cup chopped green pepper
  • 1 cup chopped sweet red pepper
  • 1 cup chopped fresh tomato
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Shredded cheddar cheese, sour cream and tortilla chips, optional

Directions

  • In a skillet, cook beef and onion over medium heat until the meat is
  • no longer pink. Add garlic; cook 1 minute longer. Drain.
  • Transfer to a 5-qt. slow cooker. Stir in the tomato sauce, beans if
  • desired, vegetables and seasonings. Cover and cook on low for 8
  • hours or until thick and bubbly, stirring occasionally. Serve with
  • cheese, sour cream and chips if desired. Yield: 8-10 servings (about

2 of 2

Beef and Veggie Soup (continued)

Directions (continued)

  • 2-1/2 quarts).
Freeze Beefy Vegetable Soup in serving-size containers for quick, no fuss lunches.
Nutritional Facts: 1 serving (1 each) equals 184 calories, 6 g fat (2 g saturated fat), 30 mg cholesterol, 332 mg sodium, 20 g carbohydrate, 5 g fiber, 14 g protein.