Vegetable Ground Beef Soup Recipe

4.5 7 14
Vegetable Ground Beef Soup Recipe
Vegetable Ground Beef Soup Recipe photo by Taste of Home
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Vegetable Ground Beef Soup Recipe

Read Reviews
4.5 7 14
Publisher Photo
Just brimming with veggies, this hearty soup shared by Marie Carlisle of Sumrall, Mississippi will warm family and friends right to their toes! “It’s especially good served with cornbread,“ Marie suggests, “and we think it’s even better the second day.“
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
14 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 cups cubed peeled potatoes
  • 6 cups water
  • 1 pound ground beef
  • 5 teaspoons beef bouillon granules
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 2 cups frozen corn, thawed
  • 2 cups frozen sliced carrots, thawed
  • 2 cups frozen cut green beans, thawed
  • 2 cups frozen sliced okra, thawed
  • 3 tablespoons dried minced onion

Directions

In a Dutch oven, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
Add the bouillon, soup, vegetables, dried minced onion and beef to the undrained potatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through, stirring occasionally. Yield: 14 servings (3-1/2 quarts).
Originally published as Vegetable Beef Soup in Simple & Delicious March/April 2006, p24

Nutritional Facts

1 cup: 150 calories, 3g fat (1g saturated fat), 16mg cholesterol, 249mg sodium, 23g carbohydrate (5g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat.

  • 4 cups cubed peeled potatoes
  • 6 cups water
  • 1 pound ground beef
  • 5 teaspoons beef bouillon granules
  • 1 can (10-3/4 ounces) condensed tomato soup, undiluted
  • 2 cups frozen corn, thawed
  • 2 cups frozen sliced carrots, thawed
  • 2 cups frozen cut green beans, thawed
  • 2 cups frozen sliced okra, thawed
  • 3 tablespoons dried minced onion
  1. In a Dutch oven, bring potatoes and water to a boil. Cover and cook for 10-15 minutes or until tender. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
  2. Add the bouillon, soup, vegetables, dried minced onion and beef to the undrained potatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through, stirring occasionally. Yield: 14 servings (3-1/2 quarts).
Originally published as Vegetable Beef Soup in Simple & Delicious March/April 2006, p24

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Reviews forVegetable Ground Beef Soup

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katlaydee3 User ID: 3741999 270164
Reviewed Jul. 31, 2017

"Really good vegetable soup recipe. I made it exactly as written except I used fresh carrots instead of frozen and I let it simmer for at least 1/2 hour."

MY REVIEW
MarineMom_texas User ID: 31788 231874
Reviewed Aug. 27, 2015

"This soup is absolutely delicious. Great in the winter or any time of year. I will be preparing this recipe again and again. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

MY REVIEW
gladys090577 User ID: 4918427 153105
Reviewed Dec. 1, 2012

"Very delicious, thumbs up for this."

MY REVIEW
TheresaBass User ID: 4306454 101579
Reviewed Jul. 14, 2012

"I made this for the first time ( just something new ) and I love it ...dont know how the kids and hubby will like it but im so making this again !!"

MY REVIEW
jennBabyRN User ID: 4916453 149299
Reviewed Feb. 29, 2012

"Loved the soup. quick and easy to make for a large crowd. Tastes better without meat."

MY REVIEW
cerebellum111 User ID: 5980847 153103
Reviewed May. 9, 2011

"I used canned vegtables instead of frozen and it turned out just as good. Hamburger is much easier to have on hand than cuts of beef."

MY REVIEW
BreezeMommy User ID: 1581686 158298
Reviewed Dec. 7, 2009

"Sometimes I use stew meat instead of ground beef. I think it makes it even better!"

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