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Vegetable Beef Soup I

Vegetable Beef Soup I

  • Prep

    10 m
  • Cook

    3 h 10 m
  • Ready In

    3 h 20 m
GIBLERT

GIBLERT

A hearty, easy soup for any time.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 17.4 g
  • 35%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Pour tomato juice into stock pot. Add vegetables and potatoes. Simmer.
  2. 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.
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Reviews

JAMVS
81

JAMVS

12/24/2007

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.

LINDAMOS65
52

LINDAMOS65

1/22/2003

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!

Rebecca
49

Rebecca

5/23/2003

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.

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