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Martha's Vegetable Beef Soup

Read Reviews (143)

"The perfect cold-weather soup: Easy, and so tasty. My family has served this on Christmas night for years. It doubles easily and freezes well. For a meatier soup, double the ground beef." — dkennedy

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Original recipe makes 6 to 8 servings Change Servings

1/2 pound ground beef
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
2 cups water

1 (10 ounce) package frozen mixed vegetables
1/4 cup dry onion soup mix
1 teaspoon white sugar

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Directions

In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until browned. Drain off excess fat.
Add the tomatoes, sauce, water, vegetables, soup mix and sugar. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes.

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Reviews More Reviews

Most Helpful Positive Review

Jan 24, 2004

This recipe was really easy and really tasty too. However, instead of using water, I substitued beef broth and added potatoes!

—MGODWIN

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Most Helpful Critical Review

Nov 09, 2008

i am normally a very generous person when it comes to rating but this recipe has to be altered quite a bit to get a truly good soup. the addition of the beef broth is the most important. i also added worcestershire sauce. which i cannot believe was not included in the first place. i only had frozen corn so i used canned italian green beans and sweet peas. with the few changes that we have all made it turns out great! thanks for the base

—RBROWN998

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179 Ratings

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Apr 18, 2006

Thank you so much for this wonderful recipe! My husband was angry with me so after I made it and ate some I went to bed. When he got home and tasted it, he woke me up to tell me how wonderful dinner was and totally forgot that he was mad at me. He told me it was the best tasting dish that I had ever made. I also used 1lb of ground beef, browned it with 3 cloves of garlic and a small chopped onion. I exchanged the water for beef broth. I chopped up a green pepper and 1/3 lg box of mushroom too (to clean out the fridge)and added that to the frozen veggies (which were also chopped into smaller bites). I added 1/3 can of kidney beans and two hand fulls of ditalini. The 1/2c of red wine really topped off the stock. It was super easy to prepare and I will certainly be making it again! Thanks

—Rebecca

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Oct 17, 2006

This soup is awesome! I made a few changes. I used stew meat instead of ground beef, diced tomatoes instead of stewed. Stewed are too big and also added 1 large potato cut up.

—Diane Gilliland

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Feb 04, 2006

I NEVER make this sort of thing. The closest is chili. My family was very scared when they saw it and asked for very small helpings. Everyone wanted seconds and one of my daughters said "how come this is so good?" I followed what others had suggested. Beef broth instead of water, 1# beef instead of 1/2 and I browned the hamburger with a med onion and several cloves of garlic. Great recipe!

—AmyVP

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Mar 10, 2005

I was a little apprehensive that this soup would not have much flavor, but was pressed for time, so decided to try it. I browned the ground beef with onions and fresh garlic. Instead of water, I used beef broth and also added a 1/4 cup of white wine. I added frozen mixed vegetables with pasta shells. I also didn't have any tomato sauce, but had pizza sauce, so used that instead. This soup turned out very delicious! Even my finicky 7-year-old and 3-year-old loved it. Thank you for a quick, but delicious soup.

—Gigi

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Oct 27, 2005

This is amazingly good! I took the suggestion and used a pound of ground beef. I also used two cans of low sodium beef broth instead of water...big difference! I threw in a handful of ditalini pasta just to make it extra hearty. Yummy!!!! The onion soup mix is a GREAT addition! Thank you SO much for sharing this fabulous recipe! We will be making this a lot this winter!!!!

—Shoegirl

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Apr 06, 2008

Great soup! We add garlic and onion while browning beef. Then use beef broth instead of water. We add 2 potoatoes and 2 small carrots cubed. Frozen peas and corn. Very tastey!

—mommyshan

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Nutrition

Calories
184 kcal
9%

Carbohydrates
14.8 g
5%

Cholesterol
32 mg
11%

Fat
10.5 g
16%

Fiber
3.2 g
13%

Protein
9.1 g
18%

Sodium
581 mg
23%

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

Nutritional Information

Martha's Vegetable Beef Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 184
** Calories from Fat: 94

% Daily Value *
** Total Fat 10.5g 16 %
** Saturated Fat 4.2g 21 %
** Cholesterol 32mg 11 %
** Sodium 581mg 23 %
** Potassium 467mg 13 %
** Total Carbohydrates 14.8g 5 %
** Dietary Fiber 3.2g 13 %
** Protein 9.1g 18 %
** Sugars 4.7g
** Vitamin A 53 %
** Vitamin C 22 %
** Calcium 6 %
** Iron 24 %
** Thiamin 13 %
** Niacin 37 %
** Vitamin B6 12 %
** Magnesium 12 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.