Recipe by Kim Richard
"A hearty soup that even your husband will like. My husband, who thinks soups are for the faint of heart, loves this recipe! It's so quick and easy because of using the slow cooker. It's sure to be a family favorite!"
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 beef stew meat
seasoning salt, or to taste
ground black pepper
onion, finely chopped
green bell pepper, finely chopped
2 1/2 cups
1 (15 ounce) can
1 (11.5 fl oz) can
spicy vegetable juice cocktail
Very good! I did make a few changes ro the recipe, most notably that 2 1/2 C of liquid looked very inadequate in the bottom of my 6-qt. slow cooker, so I ended up using 3 whole cans of beef broth + 1 C water. With that, 1 can of spicy V8 was still plenty hot enough to give me a little heartburn (and I love spicy foods.) I also used frozen mixed veggies instead of canned, and an hour before the end of the cooking time I added the V8, 2 cubed potatoes, and a can of diced tomatoes. P.S. I just made this for the second time using 2 lbs. of meat and more seasoned salt/pepper and I AM IN LOVE with this recipe! Thanks a million!
I thought it was good and it was very easy to make, but the other 5 members of my family didn't care much for it. They're spoiled by my original beef vegetable soup recipe that takes alot more work and uses fresh ingredients instead of canned vegetables. Otherwise, this is a good and simple recipe.
This soup was mmm-mmm good! I'm giving it five stars, although I did make quite a few changes. First, I used fresh vegetables -- celery & carrots -- plus a can of corn, drained, and a can of diced tomatoes, undrained. I doubled the amount of beef broth, added 4 tablespoons of garlic, and added Acini di pepe (soup pasta). I made some buttermilk biscuits, and the family loved this meal!
This is a keeper! Instead of canned veggies, I added fresh carrots (chopped), frozen corn, and frozen peas (I do not care for canned veggies). I also added a bit more beef broth than it called for (used 2 cans). Finally, I cooked some shell noodles and threw them in the last few minutes (the kids like soup with noodles). This turned out delish!!!
Outta this world good! We loved this!! It reminded me of the good stews that we brew when we are up north at the cabin during the fall! Will save this recipe for just such a time! I didn't measure out a TBLS of season salt - just added liberally until it "looked" right. Also, during the last half hour when you add the V8 "spicy hot" juice & mixed veggies, I added a handful of macaroni noodles. 30 minutes later, this soup was great! Thanks for sharing this one Kim! Its a keeper for this household!
I thought this was pretty good. I also used frozen mixed vegetables instead of canned. I think if you had salty soup, reconsider the broth you are using. I ALWAYS use "Better than Buillon" which I find to be significantly less salty than most broths and certainly better than any buillon (which always have lots of salt and MSG).
This was great. I think the V8 juice made the difference. I made a double batch and served one as the recipe and the other half, I made into a stew by adding cubed potatoes, celery and some flour to thicken the broth. Both were great!!
Very tasty and so easy - I just threw in a mix frozen veges rather than canned - kids loved it
* Percent Daily Values are based on a 2,000 calorie diet.
Texas Beef Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 171
Memorial Day is a time to get together with friends and family for food, fun, and memories.
Nothing beats a big bowl of cool, creamy potato salad at your cookout.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
A hearty beef and barley soup loaded with plenty of vegetables.
See how to make a super-simple soup with veggies and ground beef.
Chef John makes pho, the spicy Vietnamese noodle soup.