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

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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
TOTAL TIME: Prep: 20 min. Cook: 9 hours
MAKES:7 servings
TOTAL TIME: Prep: 20 min. Cook: 9 hours
MAKES: 7 servings


  • 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

1-1/3 cups: 210 calories, 5g fat (2g saturated fat), 32mg cholesterol, 537mg sodium, 26g carbohydrate (0 sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.


  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

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sgronholz User ID: 1473861 254291
Reviewed Sep. 18, 2016

"We thought this recipe was fantastic! It tastes quite similar to my mother-in-law's delicious "Autumn Stew" and we enjoyed it just as much. I did substitute a quart of my home-canned tomato juice for the V-8 and water, which really complimented the soup. I look forward to making it again!"

sergio56 User ID: 5558674 92082
Reviewed Apr. 27, 2014

"just no bay leaf"

tazmotor User ID: 1775737 54721
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,"

RendiB User ID: 6619601 51473
Reviewed Dec. 11, 2012

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

kcc1108 User ID: 6410537 43653
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."

Maricor User ID: 5764429 87367
Reviewed Feb. 18, 2012

"Bland. Lacks seasoning."

Strechie63 User ID: 2463170 126457
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."

eatnrun User ID: 2156030 47556
Reviewed Nov. 9, 2011

"Rather than using water, as called for in the recipe, I used beef Broth. Gives it a great taste."

efbk46 User ID: 2634072 126456
Reviewed Dec. 2, 2010

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

efbk46 User ID: 2634072 92081
Reviewed Dec. 2, 2010

"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."

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