Beef Veggie Soup Recipe

4 2 2
Beef Veggie Soup Recipe
Beef Veggie Soup Recipe photo by Taste of Home
Publisher Photo

Beef Veggie Soup Recipe

Read Reviews
4 2 2
Publisher Photo
Brimming with chunks of beef, potatoes, carrots, green beans and mushrooms, this satisfying soup is a meal in itself. "When unexpected guests come to visit, this is one of my favorite recipes to prepare because it's ready in no time," says Ruby Williams of Bogalusa, Louisiana. "I like to serve it with warm corn bread and a fruit salad."
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1-inch cubes
  • 6 medium carrots, cut into 1/2-inch slices
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (14-1/2 ounces each) beef broth
  • 3 cups cubed cooked roast beef
  • 2 cups sliced fresh mushrooms
  • 2 cups frozen cut green beans
  • 1 cup frozen peas
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons minced fresh parsley

Directions

Place first seven ingredients n a 6 qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes.
Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes. Yield: 12 servings (3 quarts).
Originally published as Vegetable Beef Soup in Country Woman September/October 2001, p40

Nutritional Facts

1 cup: 150 calories, 3g fat (1g saturated fat), 32mg cholesterol, 634mg sodium, 16g carbohydrate (4g sugars, 3g fiber), 16g protein. Diabetic Exchanges: 1 starch, 2 lean meat.

  • 1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1-inch cubes
  • 6 medium carrots, cut into 1/2-inch slices
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (14-1/2 ounces each) beef broth
  • 3 cups cubed cooked roast beef
  • 2 cups sliced fresh mushrooms
  • 2 cups frozen cut green beans
  • 1 cup frozen peas
  • 1 can (15 ounces) tomato sauce
  • 2 tablespoons minced fresh parsley
  1. Place first seven ingredients n a 6 qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes.
  2. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes. Yield: 12 servings (3 quarts).
Originally published as Vegetable Beef Soup in Country Woman September/October 2001, p40

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBeef Veggie Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
lisa53202 User ID: 1079567 109581
Reviewed Feb. 6, 2014

"This was ok. For starters, I felt it needed more seasoning and a longer cooking time. On the up side, it is healthy and nourishing."

MY REVIEW
NancyWeaver User ID: 2976810 33360
Reviewed Nov. 4, 2012

"This is my family's favorite soup. The seasonings are just right! I make this several times/year."

Loading Image