Vegetable-Beef Soup Recipe

Name: Vegetable-Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons olive oil; 1 lb lean ground beef; 1 onion, diced; 6 red potatoes, diced small; 3 garlic cloves, minced; 5 carrots, thinly sliced; ½ cup water; 1 (15 ounce) can whole kernel corn, drained; 2 cups frozen green beans; 1 (15 ounce) can diced tomatoes, with juice; 6 cups tomato cocktail juice (1 46-ounce bottle or can); 1 cup water; 1 teaspoon salt; 1 teaspoon fresh ground black pepper; 1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme, crushed; 1 bay leaf

Servings: persons

2 teaspoons olive oil
1 lb lean ground beef
1 onion, diced
6 red potatoes, diced small
3 garlic cloves, minced
5 carrots, thinly sliced
½ cup water
1 (15 ounce) can whole kernel corn, drained
2 cups frozen green beans
1 (15 ounce) can diced tomatoes, with juice
6 cups tomato cocktail juice (1 46-ounce bottle or can)
1 cup water
1 teaspoon salt
1 teaspoon fresh ground black pepper
1 tablespoon fresh thyme, chopped or 1 teaspoon dried thyme, crushed
1 bay leaf

1
In a large pot over medium heat, heat oil until it shimmers.
2
Add beef, onion, potatoes and garlic.
3
Saute until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
4
Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
5
Drain beef mixture and return to pot with carrots, corn, green beans, tomatoes, juice cocktail, water, salt, pepper, thyme and bay leaf.
6
Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.
7
Discard bay leaf before serving.
8
(Alternatively, combine drained beef with remaining ingredients in slow cooker and cook 2-3 hours on high or 4-6 hours on low.
9
).

731

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 16 ingredients. The key ingredients include: 2 teaspoons olive oil, 1 lb lean ground beef, 1 onion, diced, 6 red potatoes, diced small, 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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