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Beef Veggie Soup Recipe

Beef Veggie Soup Recipe

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."
TOTAL TIME: Prep/Total Time: 30 min. YIELD:12 servings


  • 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).

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.

Reviews for Beef Veggie Soup

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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."

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."

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