NEXT RECIPE >

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

Beef Vegetable Soup Recipe

Read Reviews
4 14 19
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: 20 min. Cook: 9 hours
MAKES:7 servings
TOTAL TIME: Prep: 20 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

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

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


Reviews for Beef Vegetable Soup

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (6)
3 Star
 (2)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
sergio56
Reviewed Apr. 27, 2014

"just no bay leaf"

MY REVIEW
tazmotor
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
RendiB
Reviewed Dec. 11, 2012

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

MY REVIEW
kcc1108
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
Maricor
Reviewed Feb. 18, 2012

"Bland. Lacks seasoning."

MY REVIEW
Strechie63
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."

MY REVIEW
eatnrun
Reviewed Nov. 9, 2011

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

MY REVIEW
efbk46
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."

MY REVIEW
efbk46
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."

MY REVIEW
brianna
Reviewed Mar. 1, 2010

"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."

Loading Image