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

Family Vegetable Beef Soup Recipe

Read Reviews
5 9 8
Publisher Photo
My kids aren't excited about vegetables, but in this soup, they love them. It's an easy recipe to make.
TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hours
MAKES:14 servings
TOTAL TIME: Prep: 20 min. Cook: 1-1/4 hours
MAKES: 14 servings


  • 2 pounds ground beef
  • 1 medium onion, chopped
  • 1 can (46 ounces) tomato juice
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 2 cups frozen cut green beans
  • 2 cups each finely chopped celery, cabbage and carrots
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 cup: 155 calories, 6g fat (3g saturated fat), 32mg cholesterol, 703mg sodium, 13g carbohydrate (8g sugars, 3g fiber), 14g protein .


  1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Yield: 14 servings (3-1/2 quarts).
Originally published as Family Vegetable Beef Soup in Country October/November 2004, p51

Reviews for Family Vegetable Beef Soup

5 Star
4 Star
3 Star
2 Star
1 Star
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 :
raenikolai 240120
Reviewed Dec. 24, 2015

"I use Herbs de Provence instead of the herbs listed and omit mushrooms and green beans and use broccoli and potatoes instead. I use beef broth with this version and chicken broth with ham version."

mamas4boys 80003
Reviewed Sep. 27, 2012

"My Family LOVES this soup!"

baminkc 64577
Reviewed Jan. 11, 2012

"This was great and even better the next day."

grateful81 130992
Reviewed Apr. 16, 2011

"Love it but here are a few changes I make just to make it even more of a pantry meal:

I substitute beef broth with one can of tomato paste instead of the tomato juice. Lower sodium and always in my pantry.
Also, I usually have shredded zucchini in my freezer so I throw 2 c. of that in instead of the cabbage.
Either way, it's a great soup!"

grateful81 151800
Reviewed Apr. 16, 2011

"This is a healthy, fulfilling recipe that we keep coming back to. My kids DO love it (even after much protesting otherwise), and I love that it is so nourishing!"

l2bake 99056
Reviewed Feb. 21, 2011

"I thought this was wonderful! Very happy with the results and will be making it again!"

brownrexx 151798
Reviewed Nov. 5, 2010

"Next time I will I cut down the beef to 1 lb and add cubed potatoes."

purplemartin3 207064
Reviewed Oct. 25, 2010

"One of the best soups I have ever made. I did make a few changes to it. I only added 1 pound ground beef, used a 10 oz. can of sliced mushrooms and I left out the green beans. I added 2 1/2 cups celery and 3 cups each carrots and cabbage, I also used 2 cloves minced garlic in stead of the garlic powder and only added 3/4 teaspoon salt. Will make soup again!"

jpsluis 67110
Reviewed Feb. 2, 2008

"I added some water to the recipe."

Loading Image