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Chunky Beef Vegetable Soup

 Chunky Beef Vegetable Soup
For a satisfying lunch or dinner, Lorraine serves bowls of this thick soup with fresh-baked bread. Brimming with chunks of veggies, it's easy to stir together on a chilly day.
10 ServingsPrep: 10 min. Cook: 25 min.

Ingredients

  • 2 cups Tomato Ground Beef Mix
  • 3 cups tomato juice
  • 2 cans (10-1/2 ounces each) condensed beef consomme, undiluted
  • 2 medium potatoes, peeled and cubed
  • 2 celery ribs, thinly sliced
  • 2 large carrots, grated
  • 1 cup fresh or frozen peas
  • 1 teaspoon sugar
  • 1/4 cup uncooked long grain rice

Directions

  • In a large saucepan, combine the beef mix, tomato juice, consomme,
  • potatoes, celery, carrots, peas and sugar. Bring to a boil. Stir in
  • rice. Reduce heat; cover and simmer for 20-25 minutes or until
  • vegetables and rice are tender. Yield: 8-10 servings (about 2-1/2
  • quarts).
Nutritional Facts: 1 serving (1 cup) equals 149 calories, 3 g fat (1 g saturated fat), 16 mg cholesterol, 618 mg sodium, 23 g carbohydrate, 3 g fiber, 9 g protein.