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Vegetable Beef Soup II

SUBMITTED BY: Priscilla PHOTO BY: Monix

"An easy, economical and delicious soup to serve your family on a cold day."

RECIPE RATING:

Read Reviews (44)

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SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/2 pounds ground sirloin
1 cup chopped onion
2 (14.5 ounce) cans stewed tomatoes
5 cups water
1 tablespoon salt
2 cubes beef bouillon cube
2 carrots, chopped
2 stalks celery, chopped
1 russet potato, chopped
1/4 teaspoon dried thyme
1 bay leaf
1/4 teaspoon dried basil

DIRECTIONS

In a large stock pot brown sirloin and onion. Drain grease and add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil. Cover and cook until vegetables are tender, approximately 45 minutes.

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REVIEWS

Reviewed on Apr. 8, 2006 by ATOMICLUSH

I did make a bunch of changes to this soup, but it made for a really good basic recipe that... MORE

Reviewed on Jun. 29, 2006 by LPHILLIPS9

...File this one under "leftovers" because it is the perfect recipe for leftover steak.. I had... MORE

Reviewed on Oct. 30, 2005 by DMW179

I was looking for a recipe for vegetable soup to take to work for our soup and salad day. I... MORE

Reviewed on Nov. 11, 2005 by whatarat

This was tasty, although I thought it could use some pasta or rice to help thicken it up a... MORE

Reviewed on Dec. 22, 2003 by OHIOMOM1

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.

OHIOMOM1
Dec. 22, 2003

This is a very good soup. Very flavorful and my whole family loves it. I often give extra to friends and they all love it as well. I make very little alterations to it. I rarely drain the meat because I use beef stew meat or a large sirloin steak cut up that's equal to or more than the 1.5 lbs. of ground sirloin that the recipe calls for. I find that the "drippings" it makes gives it all the more flavor. I increase the spices by doubling or more (I do most measuring by sight and taste) and add more vegetables, so I add more water and sometimes throw in a can of tomato soup which makes it creamier. This can also be made with vegetable stock (or half veggie stock/half water) which increases the flavor evermore. It's good with broccoli or cauliflower added as well. And since we are a meat & potatoes household, we increase the potatoes to 4 or 5 medium. We often have this for dinner two nights in a row and have it for lunches or snacks as well. We have been making it often this winter and we haven't gotten tired of it yet. This is a wonderful recipe and I don't see how anyone could not like it. It makes ALL the difference in cutting fresh vegetables rather than using frozen. Try this!

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5 users found this review helpful

This is a very good soup. Very flavorful and my whole family loves it. I often give extra to... MORE

Reviewed on Oct. 24, 2004 by NewBride

Wow, what a great, easy recipe! This soup had a really great flavor and was a big hit at our... MORE

Reviewed on Oct. 9, 2004 by Kitty

This was a HUGE hit in our house and it only took a few minutes. I doubled the recipe and... MORE

Reviewed on Feb. 12, 2004 by heatherlutz

I love this soup. I don't use frozzen veggies but fresh ones. Loved it. MORE

Reviewed on Dec. 31, 2002 by AZUSA

All my family loved it. especially my 18mos old daughter. MORE

Reviewed on Dec. 31, 2002 by SPELPH

My family loves this recipe. My husband cannot get enough. I make it once sometimes twice a... MORE

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