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

Quick Beef Vegetable Soup Recipe

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At the end of a long day, you want to put something quick, warm and substantial on the table for your family. This hefty Beef Vegetable Soup fills the bill and will have you out of the kitchen in no time flat! D. M. Hillock - Hartford, Michigan
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 1/2 cup chopped onion
  • 1 can (15 ounces) tomato sauce
  • 1-1/2 cups frozen mixed vegetables, thawed
  • 1-1/4 cups frozen corn, thawed
  • 1-1/4 cups beef broth
  • 1 tablespoon soy sauce
  • 1 tablespoon molasses

Nutritional Facts

1-3/4 cups equals 318 calories, 11 g fat (5 g saturated fat), 56 mg cholesterol, 1,099 mg sodium, 30 g carbohydrate, 5 g fiber, 27 g protein.

Directions

  1. In a large skillet, 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 10 minutes or until hot and bubbly. Yield: 4 servings.
Originally published as Beef Vegetable Soup in Simple & Delicious March/April 2009, p25

Nutritional Facts

1-3/4 cups equals 318 calories, 11 g fat (5 g saturated fat), 56 mg cholesterol, 1,099 mg sodium, 30 g carbohydrate, 5 g fiber, 27 g protein.

Reviews for Quick Beef Vegetable Soup

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (23)
4 Star
 (3)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 14, 2014

"Really good! I changed up a bit. Didn't use molasses , used brown sugar and tablespoon of ketchup"

MY REVIEW
Reviewed Dec. 12, 2013

"adding a little barley -- great flavor"

MY REVIEW
Reviewed Feb. 18, 2013

"I love a thick, chunky soup, and this fits the bill! Add a salad, warm rolls, and laugh at the cold outside!"

MY REVIEW
Reviewed Dec. 8, 2012

"Easy and delicious. I've stopped using soy sauce and instead use 1 tsp. of Worcestershire Sauce in this recipe. Also, I use two 14 oz. cans of beef broth and have cut back on the frozen vegetables. In addition, I salt and pepper the meat when browning and add a handful of uncooked macaroni to the soup and cook until ingredients are tender. It's the molasses that make this soup so outstanding. Thanks for sharing."

MY REVIEW
Reviewed Oct. 19, 2012

"Delicious! I added a little extra hot water rinsed in the tomato sauce can to make it soupier. I also added a bit of brown sugaras I had no molasses. And, I had some leftover vegetables from a beef stew in the fridge. You guessed it--they stretched this soup so we'll have more tomorrow."

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