Easy Vegetable Soup II Recipe - Allrecipes.com
Easy Vegetable Soup II Recipe
  • READY IN hrs

Easy Vegetable Soup II

Recipe by  

"This is a quick, delicious vegetable soup that we've been serving in our family for over 20 years. Great on a cold day, even better the next day!"

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
  • PREP

    1 hr
  • COOK

    1 hr 30 mins

    2 hrs 30 mins


  1. In a large pot over high heat, boil the stew meat in enough water to cover the meat completely for 30 minutes, skimming the froth as necessary.
  2. Place the potatoes, carrots and onions into the pot, adding water if necessary. Boil for 30 minutes
  3. Drain the water but leave enough to cover the meat and vegetables in the pot. Then add the corn, peas, green beans, lima beans, butter beans and tomatoes. Reduce heat to low and let simmer for 1 to 1 1/2 hours. Season with salt and pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Jan 09, 2004

I needed to use up a can of butter beans my husband bought a while back, so I decided to make this soup. It was very good. I did add a few seasonings to spice it up. The fresh vegetables were done after cooking them for 30 minutes. Next time I won't boil them for that long and I will let them finish cooking while the soup simmers for an hour.

Most Helpful Critical Review
Nov 16, 2010

I thought it was alright. I added lemon, and a tiny bit of Tabasco sauce which definatly made it taste a lot better. Also, I added 2 bay leaves while I boiled the meat.


7 Ratings

Aug 27, 2009

I cooked it without the meat and substituted a can of chicken broth, it was fantastic. Very quick and easy.

Jan 02, 2009

This recipe is so quick and easy, it's the only one i ever use. Instead of all the cans though, I use 6 cans mixed vegetables and chop a few fresh potatoes, carrots and celery. It makes a fairly nice size pot but don't last more than a day or 2 in our family of 6.

Dec 01, 2010

I made this yesterday and it was really good. I did tweek it up a little in order to use up a bunch of different frozen vegetable that we had. I made a double batch. I cut up my own stew beef from a boneless chuck roast. I cooked the meat in 2 qts. beef broth and 2 qts. water. I also added cabbage and a sprinkle of red pepper flakes for a little kick. My husband did not have to add extra salt to it which was a treat.

Feb 16, 2010

This was very good. The meat needed some spices. Otherwise, the soup just tastes like the salt from the canned veggies. I'm wondering if browning the meat instead of boiling it would make a difference? Other than that, it was very easy and very filling (especially with some nice crusty bread)!

Jan 05, 2013

The recipe was okay, the cooking process was a little frustrating to be honest. Not trying to bash, but I followed the steps as they were written, filled the water just to cover the meat as written and boiling it for 30 minutes on high heat, reduces your liquids, as it did mine. I could see, bringing it to a boil and reducing the temp for a bit, but to hard boil not just one round of 30 minutes, but 2 rounds was a bit much, but I kept at the directions as written and by the time I got to step 3, there was not much to drain off. I was consistantly adding water to bring the water amount over the meat and veggies. By the time I did get to step 3, the potatoes render down to partily mush, and I originally opened a 28 oz can of diced tomatoes and used half but then ended up adding the entire contents of the can. This recipe to me would be a better slow cooker recipe then the steps it took to get to the end result. While it reminds me of my moms old fashion vegetable soup, we were always adding hot pepper sauce and spices to each bowl way back when, as this is what we did in the end of this recipe too. I'd try again only to be placed in a slow cooker and adding garlic, oregano, basil, possibly a bay leaf and some heat.


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  • Calories
  • 512 kcal
  • 26%
  • Carbohydrates
  • 54.2 g
  • 17%
  • Cholesterol
  • 68 mg
  • 23%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 11 g
  • 44%
  • Protein
  • 29.3 g
  • 59%
  • Sodium
  • 846 mg
  • 34%

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

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