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Tomato and Beef Soup

By: Taste of Home Test Kitchen  
"On a cool night, you'll warm up to bowls of this steaming soup shared by our home economists. It's brimming with good-tasting ingredients, including carrots, celery, tomatoes, pasta shells and leftover beef."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 141 people have saved this

Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 15 servings
 

Ingredients

  • 2 (14.5 ounce) cans beef broth
  • 2 celery ribs, chopped
  • 2 large carrots, sliced
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 (46 fluid ounce) bottle V-8 juice
  • 1 (14.5 ounce) can Italian diced tomatoes, undrained
  • 1 (6 ounce) can Italian tomato paste
  • 2 tablespoons sugar
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons beef bouillon granules
  • 1 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 2 cups cubed cooked beef
  • 2 cups small pasta shells, cooked and drained

Directions

  1. In a Dutch oven, combine the broth, celery, carrots, onion and garlic; bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until the vegetables are crisp-tender. Stir in the next nine ingredients. Cover and simmer for 10 minutes. Add beef and pasta; heat through.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2007 by Traycee:o) 
This is a great soup and we substituted a bag of frozen soup veggies because we had everything... MORE

 
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