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Quick Vegetable Beef Soup Recipe

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I send my husband off to the farm every day with lunch in a cooler. It's hard to have a variety of meals, especially hot ones. But a thermos full of this soup keeps him going all day long!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 10 servings


  • 1-1/2 pounds ground beef
  • 1/3 cup dried minced onion
  • 1 can (46 ounces) tomato juice
  • 2 packages (10 ounces each) frozen mixed vegetables
  • 2 teaspoons beef bouillon granules
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper

Nutritional Facts

1 cup equals 173 calories, 6 g fat (3 g saturated fat), 33 mg cholesterol, 742 mg sodium, 15 g carbohydrate, 3 g fiber, 15 g protein.


  1. In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients. Bring to a boil; reduce heat. Cover and simmer 20-30 minutes or until the vegetables are tender. Yield: 10 servings (2-1/2 quarts).
Originally published as Quick Vegetable Beef Soup in Country Ground Beef 1993, p25

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Reviewed Nov. 8, 2011

"I made this recipe with ground venison! Very good. I used only one teaspoon of bouillon, and it was salty enough."

Reviewed Sep. 30, 2010

"'s a great time of year to start thinking about soup!  Thanks for sharing! Hope things look good for you and your husband as harvest commences.  Stay safe!"

Reviewed Sep. 30, 2010

"I made this recipe and my kids really ate it up."

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