Tomato and Beef Soup Recipe

Be the first to add a review
Publisher Photo
On a cool night, you'll warm up to bowls of this steaming soup shared by our home economists. It's brimming with good-tasting ingredients, including carrots, celery, tomatoes, pasta shells and leftover beef.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:15 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 15 servings


  • 2 cans (14-1/2 ounces each) beef broth
  • 2 celery ribs, chopped
  • 2 large carrots, sliced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 can (46 ounces) V8 juice
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (6 ounces) Italian tomato paste
  • 2 tablespoons sugar
  • 1 tablespoon dried oregano
  • 1-1/2 teaspoons beef bouillon granules
  • 1 to 1-1/2 teaspoons pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 2 cups cubed cooked roast beef
  • 2 cups small pasta shells, cooked and drained

Nutritional Facts

1 cup: 145 calories, 1g fat (0 saturated fat), 17mg cholesterol, 665mg sodium, 22g carbohydrate (8g sugars, 2g fiber), 11g protein.


  1. In a Dutch oven, combine the broth, celery, carrots, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until the vegetables are crisp-tender. Stir in the next nine ingredients. Cover and simmer for 10 minutes. Add beef and pasta; heat through. Yield: 15 servings (3-3/4 quarts).
Originally published as Tomato and Beef Soup in Quick Cooking November/December 2002, p17

Reviews for Tomato and Beef Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image