Beefy Tomato Soup Recipe -

Beefy Tomato Soup

Recipe by  

"Easy, versatile soup. Try changing recipe to Vegetable Beef soup by adding veggies, more liquid and seasoning. If desired, ham may be used in place of beef with a can of navy beans (rinsed)."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 6 to 8 servings Change Servings


  1. Place beef, onion, celery and diced tomatoes in a stock pot. Add water, bring to a boil and then simmer for 1 hour.
  2. Add tomato-vegetable juice, tomato juice, garlic powder and season with salt and pepper. Bring to boil, simmer for 1 1/2 hours and then serve.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Dec 12, 2005

I thought this was good. I wanted to cut some of the cooking time, so I browned the meat most of the way first, which may have contributed to my soup being less like "mush". I also upped the celery and added some diced carrots. I only used 1.5 lbs of ground beef and it was EXTREMELY hearty. I can't imagine using a full 2. I think the other user may've had problems because I'm pretty sure the pot is supposed to be covered for most of that simmering otherwise you will definitely cook off all the liquid. I used all vegetable juice and no plain tomato juice. Also added some worcestershire, which I thought gave it a nice kick. Nice for cold weather with grilled cheese sandwiches (mozarella went very nicely)

Most Helpful Critical Review
Sep 11, 2005

This isn't so much soup as it is vaguey tomato-flavored beef mush. This recipe either has too much beef or too little liquid. I became concerned after step 1 reduced the liquid in the pot to almost nothing. In an attempt to prevent the same thing happening to the scant 4 cups of liquid in step 2 I simmered VERY slowly for only an hour and still wound up with poor results.


7 Ratings

Jul 09, 2003

Really tasty, solid soup. Would be fantastic on a cold winter day served with some hot, crusty bread rolls.

Oct 26, 2010

I've eaten this every week since I found this recipe. I usually make it with left-over stir fry beef or roast and add some extra no-starch veggies. YUM!

Jun 13, 2006

Really good soup. I browned ground beef & drained it really well. I also added a package of frozen mixed veggies to make it heartier.

Jul 05, 2010

This is a good recipe. I really liked the diced toms. May add some more next time and a little chicken broth. It's actually a great proportion of liquid/other ingredients. I think the person who mentioned that there wasn't enough liquid must have not known to cover the pot while simmering. If you don't forget that part this is a good one!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 389 kcal
  • 19%
  • Carbohydrates
  • 9.6 g
  • 3%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 26.9 g
  • 41%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 24.8 g
  • 50%
  • Sodium
  • 414 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Subscribe Today!

In Season

Chicken Breast Recipes
Chicken Breast Recipes

With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.

Zucchini On The Grill
Zucchini On The Grill

The firm, juicy texture of zucchini make them a perfect side to toss on the grill.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Garden Fresh Tomato Soup

See how to make quick tomato soup from scratch.

Gretchen's Tomato Orange Soup

See how to make this comfort food favorite with a bright, delicious twist.

Jersey Fresh Tomato Soup

See how to make a fresh tomato soup that’s creamy without being high fat.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States