Family Vegetable Beef Soup

Name: Family Vegetable Beef Soup
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 14 servings (3-1/2 quarts).
Ingredients: 2 pounds ground beef; 1 medium onion, chopped; 1 can (46 ounces) tomato juice; 1 can (28 ounces) diced tomatoes, undrained; 1 jar (4-1/2 ounces) sliced mushrooms, drained; 2 cups frozen cut green beans; 2 cups each finely chopped celery, cabbage and carrots; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1/2 teaspoon garlic powder; 1 teaspoon salt; 1/2 teaspoon pepper

My kids aren't excited about vegetables, but in this soup, they love them. It's an easy recipe to make.

Ingredients

2 pounds ground beef
1 medium onion, chopped
1 can (46 ounces) tomato juice
1 can (28 ounces) diced tomatoes, undrained
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 cups frozen cut green beans
2 cups each finely chopped celery, cabbage and carrots
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper

Directions

In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Nutrition Facts

1 cup: 155 calories, 6g fat (3g saturated fat), 32mg cholesterol, 703mg sodium, 13g carbohydrate (8g sugars, 3g fiber), 14g protein.

Originally published as Family Vegetable Beef Soup in Country October/November 2004

Reviews

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Average Rating:

Tracy

Jan 3, 2019

I used canned vegetables and added corn. It was easy and delicious!!!!
PageRD

Jan 3, 2018

This soup was a huge hit at my New Year's Eve party. It's healthy, hearty, and so delicious on a cold winter's day. I omitted the cabbage and used a combination of corn and green peas instead. I also added a dash more oregano. I sauteed fresh mushrooms instead of using canned. This soup is definitely going into my winter rotation but it makes a lot. I plan to try freezing some the next time I make it.
raenikolai

Dec 24, 2015

I use Herbs de Provence instead of the herbs listed and omit mushrooms and green beans and use broccoli and potatoes instead. I use beef broth with this version and chicken broth with ham version.
mamas4boys

Sep 27, 2012

My Family LOVES this soup!
baminkc

Jan 11, 2012

This was great and even better the next day.
grateful81

Apr 16, 2011

Love it but here are a few changes I make just to make it even more of a pantry meal:I substitute beef broth with one can of tomato paste instead of the tomato juice. Lower sodium and always in my pantry.Also, I usually have shredded zucchini in my freezer so I throw 2 c. of that in instead of the cabbage.Either way, it's a great soup!
grateful81

Apr 16, 2011

This is a healthy, fulfilling recipe that we keep coming back to. My kids DO love it (even after much protesting otherwise), and I love that it is so nourishing!
l2bake

Feb 21, 2011

I thought this was wonderful! Very happy with the results and will be making it again!
brownrexx

Nov 5, 2010

Next time I will I cut down the beef to 1 lb and add cubed potatoes.
purplemartin3

Oct 25, 2010

One of the best soups I have ever made. I did make a few changes to it. I only added 1 pound ground beef, used a 10 oz. can of sliced mushrooms and I left out the green beans. I added 2 1/2 cups celery and 3 cups each carrots and cabbage, I also used 2 cloves minced garlic in stead of the garlic powder and only added 3/4 teaspoon salt. Will make soup again!