Beef Vegetable Soup

Name: Beef Vegetable Soup
Prep time: 20 min
Cook time: 9 h
Total time: 9 h 20 min
Yield: 7 servings.
Ingredients: 1 pound lean ground beef (90% lean); 1 medium onion, chopped; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 cups water; 3 medium potatoes, peeled and cut into 3/4-inch cubes; 1 can (14-1/2 ounces) Italian diced tomatoes, undrained; 1 can (11-1/2 ounces) V8 juice; 1 cup chopped celery; 1 cup sliced carrots; 2 tablespoons sugar; 1 tablespoon dried parsley flakes; 2 teaspoons dried basil; 1 bay leaf

This nicely seasoned soup tastes so good. It's convenient, too, since it simmers all day in the slow cooker. —Jean Hutzell, Dubuque, Iowa

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 medium potatoes, peeled and cut into 3/4-inch cubes
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (11-1/2 ounces) V8 juice
1 cup chopped celery
1 cup sliced carrots
2 tablespoons sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1 bay leaf

Directions

In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt and pepper.
Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.

Nutrition Facts

1-1/3 cups: 217 calories, 6g fat (2g saturated fat), 40mg cholesterol, 536mg sodium, 27g carbohydrate (11g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.

Originally published as Beef Vegetable Soup in Light & Tasty April/May 2003

Reviews

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Average Rating:

PeterandJennifer

Mar 5, 2018

I substituted chicken broth for the water and added a tablespoon of chicken base and the recipe was still tasteless. Very disappointing.
hotfudgesundae

Dec 22, 2017

Nice flavor, easy to make. I added 2 minced garlic and twice as many carrots. Delicious!
sgronholz

Sep 18, 2016

We thought this recipe was fantastic! It tastes quite similar to my mother-in-law's delicious "Autumn Stew" and we enjoyed it just as much. I did substitute a quart of my home-canned tomato juice for the V-8 and water, which really complimented the soup. I look forward to making it again!
sergio56

Apr 27, 2014

just no bay leaf
tazmotor

Apr 13, 2014

I use beef broth as an earlier poster suggested, extra garlic, a big handful of frozen corn. I think mushrooms , white beans and fresh spinach leaves would be good additions. This time I added half an envelope of ranch dressing mix. Easy and quick to make,
RendiB

Dec 11, 2012

Just a little bland. I might try the beef broth instead if I make again.
kcc1108

Mar 16, 2012

For some reason this recipe tasted very "tomato-y" to me; not sure why since there is only 1 can of diced tomatoes and 1 can of V8. Perhaps I would eliminate the V8 and try another liquid in it's place should I make this again.
Maricor

Feb 18, 2012

Bland. Lacks seasoning.
Strechie63

Feb 11, 2012

I loved this. I cooked the meat and chopped the vegetables the night before. (I left the chopped potatoes in salted water to keep from turning brown). In the morning I threw everything in the slow cooker before I went to work. When I came hoem it was done. So easy. The only thing I changed was for the water I added half water and half low-sodium beef broth.
eatnrun

Nov 9, 2011

Rather than using water, as called for in the recipe, I used Beef Broth. Gives it a great taste.