Recipe by GIBLERT
"A hearty, easy soup for any time."
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
1 (16 ounce) package
frozen mixed vegetables
cubed beef stew meat
salt to taste
ground black pepper to taste
This soup was awesome. I was looking for a good, 'regular' beef vegetable soup that used normal ingredients. This was exactly what I was looking for. The only changes I made were that I used a 46 oz. bottle of V8, 2 cans of beef broth, 2 16 oz. bags of frozen veggies, a package of onion soup mix and instead of the spices noted, I put a little oil in bottom of pot put the stew meat in the pot and sprinkled them with pot herb (a dried herb mixture found in spice stores and supermarkets made for soups and stews). When the meat browned, I added all of the other ingredients and some basil and black pepper and simmered for several hours. Served w/rye bread and butter for dipping. DELICIOUS! Will make again and again! Thanks for a great recipe.
I liked this but I used V-8 juice instead of tomato juice. I might have liked it better with tomato juice.
This was the easiest soup I've ever made!! I did substitute V8 juice and added one package Lipton Onion Soup mix. It's awesome!
This is the best vegetable-beef soup I have ever had. I live alone and made a big pot and froze what I didn't eat in individual servings. When I put it in the microwave, to defrost and heat, it was just as good as when I first made it. I substituted V-8 juice for the tomatoe juice and Thyme for the Basil. I also added a little crushed red pepper and some granulated Beef Bouillon to boost the flavor. This is a permanent recipe in my house.
This recipe was great! I tried it with 1 jar of regular V8 and a jar of low-sodium V8 and a package of onion soup mix and had no need to add salt. Talk about an awsome recipe
This is a wonderful soup and we made it with leftover
grilled steak. I used V-8 juice and fresh vegetables.
One last substitution was thyme leaves instead of the
oregano. The "teen" ate 2 huge bowls and finished
off the leftovers, as a snack, the next day.
This soup was really good. A comfort food for a cold day. I did make changes, however. I added 1/3 Tsp. sage, 1/3 Cup red wine, and 3 Tbsp. Worchestershire sauce. I used 1 quart tomato and 1 quart V-8 juice.
Thanks for a great recipe, Lisa!
My husband ate 4 bowls at one sitting! He loved it. I am just learning to cook and this was so easy and almost fail proof. I added beef broth, stewed diced tomatoes and worschester sauce to add more flavor. Also added canned pinto beans and butter beans. Will defintely have again.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegetable Beef Soup I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 134
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
A hearty beef and barley soup loaded with plenty of vegetables.
See how to make a super-simple soup with veggies and ground beef.
See how to make a hearty, low-fat beef stew.