Texas Beef Soup Recipe - Allrecipes.com
Texas Beef Soup Recipe
  • READY IN 8+ hrs

Texas Beef Soup

Recipe by  

"A hearty soup that even your husband will like. My husband, who thinks soups are for the faint of heart, loves this recipe! It's so quick and easy because of using the slow cooker. It's sure to be a family favorite!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    8 hrs

    8 hrs 20 mins


  1. Heat the olive oil in a large heavy skillet. Season the stew meat with seasoning salt and pepper. Cook meat in the oil along with onion and bell pepper until browned. Transfer to a slow cooker, and stir in the beef broth.
  2. Cook on Low for 6 to 8 hours, or until meat is tender. During the last 30 minutes, stir in the mixed vegetables and vegetable juice cocktail.
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  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Reviews More Reviews

Most Helpful Positive Review
May 11, 2004

Very good! I did make a few changes ro the recipe, most notably that 2 1/2 C of liquid looked very inadequate in the bottom of my 6-qt. slow cooker, so I ended up using 3 whole cans of beef broth + 1 C water. With that, 1 can of spicy V8 was still plenty hot enough to give me a little heartburn (and I love spicy foods.) I also used frozen mixed veggies instead of canned, and an hour before the end of the cooking time I added the V8, 2 cubed potatoes, and a can of diced tomatoes. P.S. I just made this for the second time using 2 lbs. of meat and more seasoned salt/pepper and I AM IN LOVE with this recipe! Thanks a million!

Most Helpful Critical Review
May 15, 2003

I thought it was good and it was very easy to make, but the other 5 members of my family didn't care much for it. They're spoiled by my original beef vegetable soup recipe that takes alot more work and uses fresh ingredients instead of canned vegetables. Otherwise, this is a good and simple recipe.


56 Ratings

Mar 21, 2006

This soup was mmm-mmm good! I'm giving it five stars, although I did make quite a few changes. First, I used fresh vegetables -- celery & carrots -- plus a can of corn, drained, and a can of diced tomatoes, undrained. I doubled the amount of beef broth, added 4 tablespoons of garlic, and added Acini di pepe (soup pasta). I made some buttermilk biscuits, and the family loved this meal!

Feb 01, 2006

This is a keeper! Instead of canned veggies, I added fresh carrots (chopped), frozen corn, and frozen peas (I do not care for canned veggies). I also added a bit more beef broth than it called for (used 2 cans). Finally, I cooked some shell noodles and threw them in the last few minutes (the kids like soup with noodles). This turned out delish!!!

Jul 23, 2003

Outta this world good! We loved this!! It reminded me of the good stews that we brew when we are up north at the cabin during the fall! Will save this recipe for just such a time! I didn't measure out a TBLS of season salt - just added liberally until it "looked" right. Also, during the last half hour when you add the V8 "spicy hot" juice & mixed veggies, I added a handful of macaroni noodles. 30 minutes later, this soup was great! Thanks for sharing this one Kim! Its a keeper for this household!

May 21, 2006

I thought this was pretty good. I also used frozen mixed vegetables instead of canned. I think if you had salty soup, reconsider the broth you are using. I ALWAYS use "Better than Buillon" which I find to be significantly less salty than most broths and certainly better than any buillon (which always have lots of salt and MSG).

May 15, 2003

This was great. I think the V8 juice made the difference. I made a double batch and served one as the recipe and the other half, I made into a stew by adding cubed potatoes, celery and some flour to thicken the broth. Both were great!!

Mar 02, 2006

Very tasty and so easy - I just threw in a mix frozen veges rather than canned - kids loved it


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  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 9.4 g
  • 3%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 19 g
  • 29%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 23.4 g
  • 47%
  • Sodium
  • 1124 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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