Vegetable Beef Soup Recipe

Name: Vegetable Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 lb. chuck roast; 2 pkg. dried onion soup mix; 1 qt. tomato juice; 3 c. sliced carrots; 3 c. diced celery; 1 large can College Inn beef broth; 1 small can baby lima beans; 2 cans corn; 2 qt. green beans; 1/2 head cabbage; 1 (2 lb.) pkg. frozen peas; 1/2 c. barley

Servings: persons

3 lb. chuck roast
2 pkg. dried onion soup mix
1 qt. tomato juice
3 c. sliced carrots
3 c. diced celery
1 large can College Inn beef broth
1 small can baby lima beans
2 cans corn
2 qt. green beans
1/2 head cabbage
1 (2 lb.) pkg. frozen peas
1/2 c. barley

1
Place chuck roast in a crock-pot.
2
Cover with water.
3
Add soup mix and tomato juice.
4
Let cook all day or night.
5
Remove meat from broth and cool.
6
Remove any fat from top of broth.
7
Place broth in roaster or large soup pot.
8
Add barley, carrots, celery and beef broth.
9
Simmer slowly until carrots are slightly tender. Add lima beans, corn and green beans.
10
Let cook a while and add cabbage, cut fine.
11
When that is tender, add peas.
12
Then add the meat that has been trimmed of any fat and cut into small pieces. Simmer.

No nutrition data on file — estimate from the ingredient list.

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 12 ingredients. The key ingredients include: 3 lb. chuck roast, 2 pkg. dried onion soup mix, 1 qt. tomato juice, 3 c. sliced carrots, 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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