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

Hearty Vegetable Beef Soup Recipe

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5 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

Ingredients

  • 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 equals 238 calories, 5 g fat (2 g saturated fat), 37 mg cholesterol, 705 mg sodium, 33 g carbohydrate, 4 g fiber, 17 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

Directions

  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

Nutritional Facts

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

Reviews for Hearty Vegetable Beef Soup

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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."

MY REVIEW
Reviewed Aug. 10, 2013

"It was easy and delicious"

MY REVIEW
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."

MY REVIEW
Reviewed Feb. 16, 2012

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

MY REVIEW
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."

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