Beef Vegetable Soup
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
Reviews
Made in my Instapot. Delicious! Better the second day too. Second time in a week. Really makes you feel good when you are not well.
This is delicious! I make a version of this all the time. V8 juice is a great addition. All experienced cooks know how to ramp up the flavor be it with more broth or herbs and spices. I use a dried vegetable mix I get from herb/spice purveyors plus fresh carrots, celery and onions. This is a good recipe alone or as a jumping off point.
I substituted chicken broth for the water and added a tablespoon of chicken base and the recipe was still tasteless. Very disappointing.
Nice flavor, easy to make. I added 2 minced garlic and twice as many carrots. Delicious!
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!
just no bay leaf
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,
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Just a little bland. I might try the beef broth instead if I make again.
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