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

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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.
Featured In: 13x9 Casserole Recipes
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

Ingredients

  • 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.

Directions

  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

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
raenikolai User ID: 7243215 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."

MY REVIEW
mamas4boys User ID: 5973835 80003
Reviewed Sep. 27, 2012

"My Family LOVES this soup!"

MY REVIEW
baminkc User ID: 3187841 64577
Reviewed Jan. 11, 2012

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

MY REVIEW
grateful81 User ID: 5936168 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!"

MY REVIEW
grateful81 User ID: 5936168 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!"

MY REVIEW
l2bake User ID: 2030987 99056
Reviewed Feb. 21, 2011

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

MY REVIEW
brownrexx User ID: 1161327 151798
Reviewed Nov. 5, 2010

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

MY REVIEW
purplemartin3 User ID: 1362434 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!"

MY REVIEW
jpsluis User ID: 2086387 67110
Reviewed Feb. 2, 2008

"I added some water to the recipe."

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