READY IN 30 mins

Savory Vegetable Beef Soup

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Read Reviews (12)

"When you start with Swanson® Beef Broth, you can ladle up flavorful homemade beef and vegetable soup in just 30 minutes." — Campbell's Kitchen

Directions

Place broth and potatoes in saucepan. Heat to a boil. Cover and cook over low heat 5 minutes or until potatoes are tender.
Add beef, vegetable juice, tomatoes, vegetables, thyme and black pepper. Cover and cook 15 minutes or until vegetables are tender.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 01, 2008

a few dashes of hot sauce, add some beef bullion cubes 5 minutes before serving. I do not use frozen veggies, but there would be no reason not to..It is a great winter recipe

—sfbr

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Most Helpful Critical Review

Jan 20, 2009

The tomato taste was overwhelming! Next time I make it, I will skip the V8 and use more beef broth.

—Joyful Mom

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15 Ratings

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Oct 16, 2009

This soup is really good, but I feel like it's missing a taste....like maybe onion or garlic...I can't quite pinpoint it though.

—CharmedOne

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Oct 08, 2009

The V8 was overwhelming at first, but once the soup simmered for a couple of hours it was delicious. Also, I used canned potatoes and they worked very well. I will definitely make this again!

—Stace

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Feb 01, 2011

Great recipe! Turned out just like my mother makes! Warm for the colder weather, but fun to play up with seasonal vegetables all year round. I also added fresh thyme (which requires nearly triple the dry amount) and bay leaves. With additional veggies and by adding more tomato juice, you get a thicker soup.

—Picklicious

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Jan 29, 2010

This is a good, easy, hearty soup. I made it pretty much as written, except that I added some cooked egg noodles to the pot right before serving. I only had a 12 oz. bag of mixed veggies, so I added some extra frozen green beans to make up for that. Altogether, this was good, but a a bit salty. Not sure if I'd make it again...but thanks for sharing!!!

—larkspur

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Jan 21, 2009

This was missing something. I think that the V8 was a little overpowering. It seems that this recipe needed a little more meat flavor. I added some Sirachu hot sauce to spice it up when served.

—tbs

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Dec 30, 2011

Way too bland.wWill not make again.

—RDG

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Nutrition

Calories
247 kcal
12%

Carbohydrates
29.4 g
9%

Cholesterol
32 mg
11%

Fat
8.3 g
13%

Fiber
6 g
24%

Protein
14.8 g
30%

Sodium
597 mg
24%

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

Nutritional Information

Savory Vegetable Beef Soup

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 247
Calories from Fat: 74

% Daily Value *
Total Fat 8.3g 13 %
Saturated Fat 3.1g 16 %
Cholesterol 32mg 11 %
Sodium 597mg 24 %
** Potassium 610mg 17 %
Total Carbohydrates 29.4g 9 %
Dietary Fiber 6g 24 %
Protein 14.8g 30 %
** Sugars 5.4g
** Vitamin A 78 %
** Vitamin C 42 %
** Calcium 5 %
** Iron 27 %
** Thiamin 19 %
** Niacin 42 %
** Vitamin B6 26 %
** Magnesium 16 %
** Folate 22 %

* 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.