Vegetable Beef Soup Recipe

Name: Vegetable Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 to 1 1/4 lb. lean beef; 1 pkg. onion soup mix; 4 potatoes, cubed; 1 onion, cubed; 1 green pepper, chopped; 1 c. celery chopped; 1 can or frozen carrots; 1 can or frozen peas; 1 can or frozen beans; 1 can or frozen corn; 1 can tomatoes; 3 cans tomato soup; 1 qt. water; any other vegetables desired; salt and pepper to taste; any other seasonings desired

Servings: persons

1 to 1 1/4 lb. lean beef
1 pkg. onion soup mix
4 potatoes, cubed
1 onion, cubed
1 green pepper, chopped
1 c. celery chopped
1 can or frozen carrots
1 can or frozen peas
1 can or frozen beans
1 can or frozen corn
1 can tomatoes
3 cans tomato soup
1 qt. water
any other vegetables desired
salt and pepper to taste
any other seasonings desired

1
Cook at low heat the beef.
2
(Simmer on top of stove.) Cool beef and cut into small pieces.
3
Strain broth and add to soup. While meat is cooking, start the rest of soup.
4
Add onion soup mix to 1 quart water, stir and add the rest of the vegetables.
5
Add beef and strained broth.
6
Simmer 2 hours.
7
Add additional water as needed.
8
This soup is best made a day ahead and reheated day of serving.

594

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 to 1 1/4 lb. lean beef, 1 pkg. onion soup mix, 4 potatoes, cubed, 1 onion, cubed, and more.

Yes, Vegetable Beef Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Beef Soup

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