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Vegetable Soup with Beef

Total Time

Prep: 20 min. Cook: 8 hours

Makes

6 servings

I've been making this beef and vegetable soup for more than 20 years. The beer makes people stop and wonder what the unique flavor is. Try it, I know you'll love it! —Tammy Landry, Saucier, Mississippi

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1/2 cup chopped sweet onion
  • 1 bottle (12 ounces) beer or nonalcoholic beer
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1-1/2 cups sliced fresh carrots
  • 1-1/4 cups water
  • 1 cup chopped peeled turnip
  • 1/2 cup sliced celery
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 bay leaf
  • 1/8 teaspoon ground allspice

Directions

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until heated through. Discard bay leaf.

Can you freeze Vegetable Soup with Beef?

Cool and transfer to freezer containers. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through.

Nutrition Facts

1 cup: 176 calories, 6g fat (2g saturated fat), 38mg cholesterol, 939mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 17g protein.

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