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

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5 12 11
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This soup is packed with flavor. Thanks to convenience products, it’s perfect for a weeknight supper, but it would also make a tasty lunch some snowy Saturday. —Joanne Meehan, Shippensburg, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 1 package (17 ounces) refrigerated beef roast au jus
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
  • 1 package (16 ounces) frozen mixed vegetables
  • 5-1/2 cups water
  • 1/4 teaspoon salt
  • 1-1/2 cups uncooked mini penne pasta

Nutritional Facts

1-1/3 cups: 238 calories, 5g fat (2g saturated fat), 37mg cholesterol, 705mg sodium, 33g carbohydrate (9g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.


  1. Shred beef with two forks; transfer to a Dutch oven. Add the tomatoes, vegetables, water and salt. Bring to a boil.
  2. Stir in pasta. Reduce heat; simmer, uncovered, for 15 minutes or until flavors are blended and pasta is tender. Yield: 8 servings (2-1/2 quarts).
Originally published as Hearty Vegetable Beef Soup in Simple & Delicious December/January 2011, p30

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MarineMom_texas User ID: 31788 265197
Reviewed Apr. 26, 2017

"We had this delicious soup tonight and declare it a winner. Super easy to prepare, it goes together fast. I used a package of Hormel roast beef. The only change I made was to use small macaroni instead of small penne pasta since I did not have any. Worked just fine. We will have this again. I highly recommend this recipe.

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ebramkamp User ID: 702841 179179
Reviewed Oct. 30, 2014

"This is super easy and fast to make. I did add a dash of cayenne pepper for a bit of zip. The second time I made it I substituted barley for the pasta. Delicious."

DELLQ User ID: 1699038 120607
Reviewed Aug. 10, 2013

"It was easy and delicious"

deb59 User ID: 1675281 122830
Reviewed Jan. 18, 2013

"Love this recipe. I love the way the beef is shredded and not in big chunks and is very tender. I make a beef roast french dip the meal before and then used the leftovers in this soup. I also used some pepper seasonings and worchestshire sauce. Excellent."

deb59 User ID: 1675281 179177
Reviewed Feb. 16, 2012

"The best vegetable soup I have ever had. I loved the pasta and the beef is very tender."

cbory4 User ID: 3105767 147860
Reviewed Jan. 8, 2012

"One word. Bland. I. Added one can of chicken broth and a bag of baby spinach plus ome grated cheese for flavor. That made it better, but still not great. I wouldn't make this again...there's much better vegetable beef soups. On the positive side, it was quick and easy to make."

farmersdaughter68 User ID: 2571480 130352
Reviewed Jan. 6, 2012

"Very good and super easy!"

dhenri00 User ID: 4086387 190105
Reviewed Oct. 20, 2011

"This recipe is really good. However, I do not use the noodles. I also double the meat and vegetables because I have a large family. I make this all of the time, and my family loves it!"

pollypeters User ID: 3033721 190104
Reviewed Jun. 8, 2011

"I make this soup for my family every couple of weeks!"

tootgirl User ID: 228059 106902
Reviewed Apr. 20, 2011

"This was really good! All my family ate it and my six year old had seconds. I made my own roast in the crockpot that I had sprinkled a package of dry Italian dressing and used that as the beef so it was seasoned enough."

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