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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!!
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.
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.
Just Wonderful! Easy to prepare. I added beef broth, a couple bayleaves and individual cans of vegetables. My famliy love it. I will make this again. Thanks for a great recipe.
* 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
The new crop of asparagus is finally here. Enjoy it in hundreds of different ways.
Waffles make Sunday mornings special, but they're great for lunch and dinner, too.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a super-simple soup with veggies and ground beef.
A hearty beef and barley soup loaded with plenty of vegetables.
See how to make a healthy, super-simple vegetable soup.