Beef Veggie Soup Recipe

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

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Brimming with chunks of beef, potatoes, carrots, green beans and mushrooms, this satisfying soup is a meal in itself. "When unexpected guests come to visit, this is one of my favorite recipes to prepare because it's ready in no time," says Ruby Williams of Bogalusa, Louisiana. "I like to serve it with warm corn bread and a fruit salad."
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cans (14-1/2 ounces each) beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 medium potatoes, peeled and cubed
  • 6 medium carrots, cut into 1/2-inch slices
  • 3 cups cubed cooked beef
  • 2 cups frozen cut green beans, thawed
  • 2 cups sliced fresh mushrooms
  • 1 cup frozen peas, thawed
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons minced fresh parsley

Directions

In a Dutch oven, combine the broth, Worcestershire sauce, mustard, salt and pepper. Stir in potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 12 minutes or until carrots are crisp-tender.
Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until the vegetables are tender. Yield: 12 servings (3 quarts).
Originally published as Vegetable Beef Soup in Country Woman September/October 2001, p40

Nutritional Facts

1 cup: 161 calories, 2g fat (1g saturated fat), 32mg cholesterol, 661mg sodium, 18g carbohydrate (4g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

  • 2 cans (14-1/2 ounces each) beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 medium potatoes, peeled and cubed
  • 6 medium carrots, cut into 1/2-inch slices
  • 3 cups cubed cooked beef
  • 2 cups frozen cut green beans, thawed
  • 2 cups sliced fresh mushrooms
  • 1 cup frozen peas, thawed
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons minced fresh parsley
  1. In a Dutch oven, combine the broth, Worcestershire sauce, mustard, salt and pepper. Stir in potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 12 minutes or until carrots are crisp-tender.
  2. Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until the vegetables are tender. Yield: 12 servings (3 quarts).
Originally published as Vegetable Beef Soup in Country Woman September/October 2001, p40

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MY REVIEW
lisa53202 User ID: 1079567 109581
Reviewed Feb. 6, 2014

"This was ok. For starters, I felt it needed more seasoning and a longer cooking time. On the up side, it is healthy and nourishing."

MY REVIEW
NancyWeaver User ID: 2976810 33360
Reviewed Nov. 4, 2012

"This is my family's favorite soup. The seasonings are just right! I make this several times/year."

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