Delicious Vegetable Beef Soup Recipe
Add a photo
1 of 1 Photo

Delicious Vegetable Beef Soup

By: SueKPage  
"This is truly delicious! This is a variation of my mother-in-laws soup with a little more vegetable and broth to make it more of a meal. I hope you enjoy it!"

Rating: This weblink has been rated 9 times with an average star rating of 4.7 Read Reviews (6)

Rate/Review | 619 people have saved this

What to Drink?

Wine Sangiovese
Prep Time:
25 Min
Cook Time:
2 Hrs 20 Min
Ready In:
2 Hrs 45 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

Ingredients

  • 2 (14 ounce) cans vegetable broth
  • 2 cups water
  • 5 small potatoes, peeled and diced
  • 1/3 head cabbage, chopped
  • 1 1/2 pounds ground beef
  • 1 small onion, diced
  • 1/4 cup diced celery
  • 1/4 cup chopped green bell pepper
  • 1 tablespoon minced garlic
  • 2 (11.5 ounce) cans tomato-vegetable juice cocktail
  • 1 (14.5 ounce) can Italian-style diced tomatoes
  • 1/2 (16 ounce) package frozen mixed vegetables
  • 1 cup frozen cut okra
  • 1 cup frozen lima beans
  • 2 cubes beef bouillon, crumbled
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon celery seed
  • 1 tablespoon bacon grease
  • salt and pepper to taste

Directions

  1. Pour 1 can vegetable broth and water into a large pot. Place potatoes and cabbage into pot, and bring to a boil. Cook 10 minutes, or until potatoes are tender but firm.
  2. Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease and mix beef into the pot. Stir the onion, celery, green bell pepper, and garlic into the skillet. Cook until tender, then mix into the pot.
  3. Pour remaining broth and tomato-vegetable juice cocktail into the pot. Mix in tomatoes, frozen mixed vegetables, okra, lima beans, beef bouillon, Worcestershire sauce, celery seed, and bacon grease. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 2 hours.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 359 | Total Fat: 12.5g | Cholesterol: 54mg

ADVERTISEMENT

 

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 27, 2007 by Lu Supporting Member (Click to learn more about Supporting Membership)
I thought this was great. I made a couple of changes in that I used V8 vegetable juice and 1... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2007 by Roland M. 
Great for a cool fall night. I used cubed stew meat, in bite size pieces. Instead of ground... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 23, 2005 by Schnauzer Mom 
Pretty good soup for a cold winter day.I left the okra out the second time as I thought it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2005 by SueKPage 
When I originally listed the recipe - I used Butter Beans instead of Lima Beans, as my family... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 10, 2005 by MARGARITA7 
Delicious. I substituted the lima beans for the butter beans. My family loved it. Even... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 16, 2009 by Robin 
Good, hearty soup. I used left over pot roast instead of ground beef. MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?