Awesome Beef Vegetable Soup

Awesome Beef Vegetable Soup

Made  times
Michele McCormick 24

"This is awesome for a cold winter day. Filled with vegetables. Perfect with rustic bread. Easy to make and great as leftovers!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 40 m servings 371 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 434 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Melt the butter in a large skillet over medium heat, and stir in the onion, garlic, and horseradish. Cook and stir until the onion is translucent, about 5 minutes, then mix in the ground beef. Cook and stir the ground beef until evenly browned, no longer pink, and crumbly. Drain excess fat, and transfer the cooked beef mixture into a large soup pot.
  2. Mix in the tomatoes, water, potatoes, mixed vegetables, carrots, corn, butter-flavored granules, dill seasoning, hot pepper sauce, and cinnamon, and stir to thoroughly combine. Bring the soup to a boil, then reduce heat to a simmer and cook until the vegetables are tender, about 1 hour. Stir occasionally. Before serving, season to taste with Parmesan cheese, salt, and black pepper.



Yep, this soup certainly earned its name...Awesome. I made the soup pretty close to how Michele stated, except I wanted a more hearty flavor. I am a pushover for beef stew and beef soups. I incr...

I followed this pretty close except I used beef broth instead of water, doubled the horseradish, and used canned vegetables because I couldn't find frozen mixed vegetables without nasty lima bea...

I tried this one tonight. The taste is awesome and it is very quick and easy to prepare. I added a can of Rotel tomatoes, so I omitted the horseradish and hot pepper sauce. I used chicken brot...

We changed the preparation up considerably. I don't really like to cook beef on a skillet before putting it into the pot. I really prefer to have all of the ingredients cook together under one...

This was a big winner with my kids. I changed it up a little by adding two dashes of Worcestershire and celery, didn't have canned tomatoes so I used tomato sauce. I skipped the dill and added...

This is a simple recipe. I used beef broth instead of water. It added a very dynamic flavor.

Really good and you can change according to taste. The horseradish and cinnamon are not readily apparent, just back notes. Be sure you really brown meat.

From around the web