Back to Hearty Vegetable Beef Soup

Print Options


Card Sizes

Hearty Vegetable Beef Soup Recipe

Hearty Vegetable Beef Soup Recipe

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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:8 servings


  • 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


  • 1. Shred beef with two 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, for 15 minutes or until flavors are blended and pasta is tender. Yield: 8 servings (2-1/2 quarts).

Nutritional 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.

Reviews for Hearty Vegetable Beef Soup

Sort By :

Average Rating
MarineMom_texas User ID: 31788 265197
Reviewed Apr. 26, 2017

"We had this delicious soup tonight and declare it a winner. Super easy to prepare, it goes together fast. I used a package of Hormel roast beef. The only change I made was to use small macaroni instead of small penne pasta since I did not have any. Worked just fine. We will have this again. I highly recommend this recipe.

Volunteer Field Editor"

ebramkamp User ID: 702841 179179
Reviewed Oct. 30, 2014

"This is super easy and fast to make. I did add a dash of cayenne pepper for a bit of zip. The second time I made it I substituted barley for the pasta. Delicious."

DELLQ User ID: 1699038 120607
Reviewed Aug. 10, 2013

"It was easy and delicious"

deb59 User ID: 1675281 122830
Reviewed Jan. 18, 2013

"Love this recipe. I love the way the beef is shredded and not in big chunks and is very tender. I make a beef roast french dip the meal before and then used the leftovers in this soup. I also used some pepper seasonings and worchestshire sauce. Excellent."

deb59 User ID: 1675281 179177
Reviewed Feb. 16, 2012

"The best vegetable soup I have ever had. I loved the pasta and the beef is very tender."

cbory4 User ID: 3105767 147860
Reviewed Jan. 8, 2012

"One word. Bland. I. Added one can of chicken broth and a bag of baby spinach plus ome grated cheese for flavor. That made it better, but still not great. I wouldn't make this again...there's much better vegetable beef soups. On the positive side, it was quick and easy to make."

farmersdaughter68 User ID: 2571480 130352
Reviewed Jan. 6, 2012

"Very good and super easy!"

dhenri00 User ID: 4086387 190105
Reviewed Oct. 20, 2011

"This recipe is really good. However, I do not use the noodles. I also double the meat and vegetables because I have a large family. I make this all of the time, and my family loves it!"

pollypeters User ID: 3033721 190104
Reviewed Jun. 8, 2011

"I make this soup for my family every couple of weeks!"

tootgirl User ID: 228059 106902
Reviewed Apr. 20, 2011

"This was really good! All my family ate it and my six year old had seconds. I made my own roast in the crockpot that I had sprinkled a package of dry Italian dressing and used that as the beef so it was seasoned enough."

ephelan80 User ID: 155608 106899
Reviewed Jan. 21, 2011

"This recipe is delicious, and generally I'm not all that fond of vegetable beef soup like my husband is. It was so good that I had seconds. I substituted egg noodles for the penne pasta. It was fast, easy and delicious. I'll make this often."

emkolsky User ID: 2380230 122829
Reviewed Dec. 6, 2010

"Super easy, but sort of bland. Needs more spice."

Loading Image