Recipe by Susan
"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!"
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2 (14 ounce) cans
potatoes, peeled and diced
1 1/2 pounds
chopped green bell pepper
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
frozen cut okra
frozen lima beans
beef bouillon, crumbled
salt and pepper to taste
I thought this was great. I made a couple of changes in that I used V8 vegetable juice and 1 can chicken broth instead of the beef bouillon. I also omitted the cabbage and okra. The soup was hardy and perfect on a cool fall evening. Thanks for sharing!
Great for a cool fall night.
I used cubed stew meat, in bite size
pieces. Instead of ground beef, It turned out real good
Pretty good soup for a cold winter day.I left the okra out the second time as I thought it made the soup kinda slimey.Overall I would make again.Thanks for the post.
When I originally listed the recipe - I used Butter Beans instead of Lima Beans, as my family are not big on Lima Beans... The Butter Beans can be found in your frozen vegetable section as well as with you other vegetables.
I use a chuck or rump roast along with a soup bone as my mother has done for years. Definitely a richer broth with a roast vs. ground beef. This is my "deserted island" food choice. My husband and I make it year round.
Good, hearty soup. I used left over pot roast instead of ground beef.
Delicious. I substituted the lima beans for the butter beans. My family loved it. Even better the next day
This is a great soup! I substituted ground venison instead of ground beef and followed the rest of the recipe. Simple and great!
* Percent Daily Values are based on a 2,000 calorie diet.
Delicious Vegetable Beef Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 357
** Calories from Fat: 113
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