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 lb ground beef; 3 (14 ounce) cans chicken broth; 1 (15 ounce) can tomato sauce; 16 ounces frozen corn; 8 ounces frozen green beans; 8 ounces frozen purple peas; 8 ounces frozen baby lima beans; 8 ounces frozen carrots, diced; 1 small onion, diced; 4 small potatoes, diced; salt; pepper; 4 bay leaves

Servings: persons

1 lb ground beef
3 (14 ounce) cans chicken broth
1 (15 ounce) can tomato sauce
16 ounces frozen corn
8 ounces frozen green beans
8 ounces frozen purple peas
8 ounces frozen baby lima beans
8 ounces frozen carrots, diced
1 small onion, diced
4 small potatoes, diced
salt
pepper
4 bay leaves

1
Fry ground meat until well done; drain grease.
2
In a 6 quart dutch oven, add all ingredients; bring to a light boil and then simmer for several hours or until tender to your liking.
3
I simmer mine 2 to 3 hours, but it is not necessary.
4
Add bay leaf's.
5
Salt and pepper to taste.
6
If you like it spicy, use Cajun Seasoning.
7
You can use roast beef for meat and other veggies if they are what you like; as much as needed.
8
Adjust broth and tomato sauce as needed for consistency of soup.

725

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1 lb ground beef, 3 (14 ounce) cans chicken broth, 1 (15 ounce) can tomato sauce, 16 ounces frozen corn, 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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