Delicious Vegetable Beef Soup

Delicious Vegetable Beef Soup

Susan 2

"This is truly delicious! This is a variation of my mother-in-laws soup with a little more vegetable and broth to make it more of a meal. I hope you enjoy it!"
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2 h 45 m servings 357 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 357 kcal
  • 18%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 39.8g
  • 13%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 862 mg
  • 34%

Based on a 2,000 calorie diet

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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.

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  • Prep

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  1. Pour 1 can vegetable broth and water into a large pot. Place potatoes and cabbage into pot, and bring to a boil. Cook 10 minutes, or until potatoes are tender but firm.
  2. Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease and mix beef into the pot. Stir the onion, celery, green bell pepper, and garlic into the skillet. Cook until tender, then mix into the pot.
  3. Pour remaining broth and tomato-vegetable juice cocktail into the pot. Mix in tomatoes, frozen mixed vegetables, okra, lima beans, beef bouillon, Worcestershire sauce, celery seed, and bacon grease. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 2 hours.



I thought this was great. I made a couple of changes in that I used V8 vegetable juice and 1 can chicken broth instead of the beef bouillon. I also omitted the cabbage and okra. The soup was har...

Great for a cool fall night. I used cubed stew meat, in bite size pieces. Instead of ground beef, It turned out real good

Pretty good soup for a cold winter day.I left the okra out the second time as I thought it made the soup kinda slimey.Overall I would make again.Thanks for the post.

When I originally listed the recipe - I used Butter Beans instead of Lima Beans, as my family are not big on Lima Beans... The Butter Beans can be found in your frozen vegetable section as well...

I use a chuck or rump roast along with a soup bone as my mother has done for years. Definitely a richer broth with a roast vs. ground beef. This is my "deserted island" food choice. My husband a...

Good, hearty soup. I used left over pot roast instead of ground beef.

Delicious. I substituted the lima beans for the butter beans. My family loved it. Even better the next day

This is a great soup! I substituted ground venison instead of ground beef and followed the rest of the recipe. Simple and great!

Very good and easy- liked the fact that you can change it up easily but the base flavor is great. Will definitely make this again.