READY IN 3+ hrs

Vegetable Beef Soup I

Read Reviews (49)

"A hearty, easy soup for any time." — GIBLERT

Directions

Pour tomato juice into stock pot. Add vegetables and potatoes. Simmer.
Meanwhile, brown beef in skillet; then, add to simmering juice and vegetables. Add parsley, oregano, basil, and salt and pepper to taste; stir. Cover and simmer for 2-3 hours. Stir occasionally.

Kitchen-Friendly View

PREP 10 mins
COOK 3 hrs 10 mins
READY IN 3 hrs 20 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 24, 2007

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.

—JAMVS

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Most Helpful Critical Review

Apr 17, 2012

I liked this but I used V-8 juice instead of tomato juice. I might have liked it better with tomato juice.

—ma6791

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60 Ratings

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Jan 22, 2003

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!

—LINDAMOS65

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May 23, 2003

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.

—Rebecca

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Nov 23, 2004

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

—NATESWIFE

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May 05, 2003

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.

—CTL314

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Feb 03, 2005

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!

—ROXIE

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Dec 27, 2005

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.

—Mary

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Nutrition

Calories
283 kcal
14%

Carbohydrates
21.3 g
7%

Cholesterol
51 mg
17%

Fat
14.9 g
23%

Fiber
3.4 g
14%

Protein
17.4 g
35%

Sodium
80 mg
3%

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

Nutritional Information

Vegetable Beef Soup I

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 283
Calories from Fat: 134

% Daily Value *
Total Fat 14.9g 23 %
Saturated Fat 6g 30 %
Cholesterol 51mg 17 %
Sodium 80mg 3 %
Potassium 902mg 25 %
Total Carbohydrates 21.3g 7 %
Dietary Fiber 3.4g 14 %
Protein 17.4g 35 %
** Sugars 6.2g
Vitamin A 53 %
Vitamin C 73 %
Calcium 5 %
Iron 30 %
Thiamin 24 %
Niacin 59 %
Vitamin B6 41 %
Magnesium 19 %
Folate 31 %

* 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.