Recipe by Sue's recipes
"This is a satisfying, very easy, and delicious vegetable soup to serve anytime of the year. Serve with saltine crackers and chunks of sharp cheese."
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celery ribs, chopped
potatoes, peeled and cut into 1-inch pieces
1 (15 ounce) can
1 (14.5 ounce) can
whole tomatoes, crushed
1 (15 ounce) can
1 (15.25 ounce) can
whole kernel corn, drained and rinsed
1 (15 ounce) can
green beans, drained and rinsed
ground black pepper to taste
bay leaf, or more to taste
water, as needed
This was more a stew than soup so I added some beef broth with the water. I made it for a family of 12 but have no left-overs...too many people really liked it. It needs more seasoning so I used Mrs. Dash instead of salt. I used frozen veggies instead of canned for lower sodium and I did not peel the potatoes (for more fiber and vitamins). It was delicious and easy to make.
Overall I would say this is not bad. As Mardi posted, this was more stew than soup. I didn't have any beef broth or extra room in my pot so I made it this pretty much un-doctored. I don't think this had enough liquids to actually call this soup, but it did hit the spot. It was a bit bland; i would recommend adding some more spices to add flavor.
Very good! My husband who is afraid of vegetables ate this up fast! It's very filling and has wonderful flavors! He says he'll even eat the soup a second night. He doesn't do leftovers, normally. We will definitely make this fall soup again!
We really liked this soup. I had to change it a bit based on what I had on hand. I used frozen vegetables not canned, and had to use diced tomatoes. Since I made these changes I had to add extra water and I also threw in an extra can of tomato sauce. Thanks for the recipe!
I remember my mother making this very same soup when I was a kid, and I loved it then. Though all of her veggies were canned from the garden, this recipe is delicious!
I was searching for ground beef recipes and tried this one. Our family loved it. Instead of using canned veggies, I used frozen or fresh. Much higher in nutritional value. I reduced the ground beef to 1 lb and used grass fed pastured local ground sirloin. It was plenty of beef. This is a keeper. Thanks for the recipe.
This is a huge favorite at our house. I do add beef broth for sure. Also hot sauce! I make a huge pot and then freeze some. We've gone on vacation with a gallon zip-lock of frozen soup and had a wonderful dinner when we arrived at our destination. Love it!!
Good hearty meal.
* Percent Daily Values are based on a 2,000 calorie diet.
Ground Beef Vegetable Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 180
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