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Beef Vegetable Soup Recipe
Beef Vegetable Soup Recipe photo by Taste of Home

Beef Vegetable Soup Recipe

Read Reviews (6)
4.17 6
Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 9 hours
MAKES:7 servings
TOTAL TIME: Prep: 15 min. Cook: 9 hours
MAKES: 7 servings

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

Nutritional Facts

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.

Directions

  1. In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt and pepper.
  2. 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.
Originally published as Beef Vegetable Soup in Light & Tasty April/May 2003, p29

Nutritional Facts

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.

Reviews for Beef Vegetable Soup(6)

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (5)
3 Star
 (2)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 13, 2014

I use beef broth as an earlier poster suggested, extra garlic, a big handful of frozen corn. I think mushrooms , white beans and fresh spinach leaves would be good additions. This time I added half an envelope of ranch dressing mix. Easy and quick to make,

MY REVIEW
Reviewed Dec. 11, 2012

Just a little bland. I might try the beef broth instead if I make again.

MY REVIEW
Reviewed Mar. 16, 2012

For some reason this recipe tasted very "tomato-y" to me; not sure why since there is only 1 can of diced tomatoes and 1 can of V8. Perhaps I would eliminate the V8 and try another liquid in it's place should I make this again.

MY REVIEW
Reviewed Feb. 18, 2012

Bland. Lacks seasoning.

MY REVIEW
Reviewed Feb. 11, 2012

I loved this. I cooked the meat and chopped the vegetables the night before. (I left the chopped potatoes in salted water to keep from turning brown). In the morning I threw everything in the slow cooker before I went to work. When I came hoem it was done. So easy. The only thing I changed was for the water I added half water and half low-sodium beef broth.

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