Savory Vegetable Beef Soup Recipe

4.5 3
Savory Vegetable Beef Soup Recipe
Savory Vegetable Beef Soup Recipe photo by Taste of Home
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Savory Vegetable Beef Soup Recipe

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4.5 3
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I developed this recipe as a way to use my homegrown vegetables. My teaching responsibilities keep me busy, but I love cooking for my husband and daughter most of all. —Leslie Luthe, Parkersburg, Illinois
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. Cook: 55 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. Cook: 55 min.

Ingredients

  • 4 large potatoes, peeled and cubed
  • 2 cups water
  • 3 large carrots, sliced
  • 1 large onion, chopped
  • Salt and pepper to taste
  • 4 cups fresh or frozen cut green beans
  • 4 cups tomato juice
  • 1-1/2 pounds ground beef, cooked and drained
  • 2 cups fresh or frozen corn
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 2 bay leaves

Directions

In a large saucepan, combine the potatoes, water, carrots, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until tender. Add the remaining ingredients.
Cover and simmer 30 minutes longer or until heated through, stirring occasionally. Discard bay leaves. Yield: 10-12 servings (2-3/4 quarts).
Originally published as Savory Vegetable Beef Soup in Taste of Home Ground Beef Cookbook 1999, p135

Nutritional Facts

1 cup: 246 calories, 6g fat (2g saturated fat), 28mg cholesterol, 350mg sodium, 36g carbohydrate (9g sugars, 5g fiber), 15g protein.

  • 4 large potatoes, peeled and cubed
  • 2 cups water
  • 3 large carrots, sliced
  • 1 large onion, chopped
  • Salt and pepper to taste
  • 4 cups fresh or frozen cut green beans
  • 4 cups tomato juice
  • 1-1/2 pounds ground beef, cooked and drained
  • 2 cups fresh or frozen corn
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 2 bay leaves
  1. In a large saucepan, combine the potatoes, water, carrots, onion, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until tender. Add the remaining ingredients.
  2. Cover and simmer 30 minutes longer or until heated through, stirring occasionally. Discard bay leaves. Yield: 10-12 servings (2-3/4 quarts).
Originally published as Savory Vegetable Beef Soup in Taste of Home Ground Beef Cookbook 1999, p135

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