Recipe by PTRULL
"Simple! Brown the meat, and throw it all together into one pot. Serve soup with a cake of corn bread or grilled cheese sandwiches on a cold winter night. You will feel warm all over."
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lean ground beef
4 (15 ounce) cans
4 (16 ounce) cans
ground black pepper to taste
salt to taste
I substitute cubed pieces of steak instead of hamburger meat and I add a few more potatoes. The smell will make your house smell like grandmothers! Makes a bunch too. Thanks Pam!
very good,easy too!!
I used diced tomatoes with various spices and also vary the mixed vegetables. Easy and great!
I used a package of country style frozen vegetables instead of the canned to reduce the amount of sodium, excellent recipe.
This is the 1st recipe I've found worthy enough of a review! Excellent, easy and VERY satisfying. As with most soups, it's better the next day so make in advance. The only thing I added was a couple of dashes of hot sauce to my bowl (personal preference). Makes alot, even scaled down, so invite a crowd. Great recipe. Thanks for sharing!!
This is a great recipe. It was quick, cheap, and easy. I did add some potatoes that I had on hand but it would of been fine without the potatoes. Perfect recipe for a busy mom.
Given the ease of this recipe, this is delicious! I never expected so much flavor from so few ingredients. First, I substituted Johnsonville Italian Sausage for the ground beef. I took the casings off the sausage, crumbled and browned it, adding in the onion in the last few minutes. I then drained the fat. I don't normally eat canned veggies, but I decided to give this recipe a shot anyway. I used Veg-All canned veggies. For the canned diced tomatoes I used half plain tomatoes and half onion-garlic seasoned tomatoes. It didn't seem like there would be enough liquid at first, but the more the soup cooked down and simmered, the more liquid there was. I held off seasoning the soup til the very end because I thought the sausage and canned veggies would provide some saltiness. I only had to add a bit more salt and pepper at the end. I simmered the soup for just over 3 hours. I thought about having a bowl after only an hour, but the flavors really developed with an additional 2 hours. This makes a lot of soup. I cut the recipe in half and still had plenty.
Very good and easy1 I used frozen veggies instead of canned and just added water.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Vegetable Beef Soup
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 108
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