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Hearty Vegetable Beef Soup

11 reviews
Total Time
Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by Joanne Meehan, Shippensburg, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 29, 2022

This soup is packed with flavor. Thanks to convenience products, it’s perfect for a weeknight supper, but it would also make a tasty lunch some snowy Saturday. —Joanne Meehan, Shippensburg, Pennsylvania

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Test Kitchen Approved

Hearty Vegetable Beef Soup

11 reviews
Prep Time 5 min
Cook Time 25 min
Yield 8 servings (2-1/2 quarts)

Ingredients

  • 1 package (17 ounces) refrigerated beef roast au jus
  • 2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
  • 1 package (16 ounces) frozen mixed vegetables
  • 5-1/2 cups water
  • 1/4 teaspoon salt
  • 1-1/2 cups uncooked mini penne pasta
Text Ingredients

Directions

  1. Shred beef with 2 forks; transfer to a Dutch oven. Add the tomatoes, vegetables, water and salt. Bring to a boil.
  2. Stir in pasta. Reduce heat; simmer, uncovered, until flavors are blended and pasta is tender, about 15 minutes.

Nutrition Facts

1-1/3 cups: 238 calories, 5g fat (2g saturated fat), 37mg cholesterol, 705mg sodium, 33g carbohydrate (9g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

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