Beefy Tomato Soup

6

"Easy, versatile soup. Try changing recipe to Vegetable Beef soup by adding veggies, more liquid and seasoning. If desired, ham may be used in place of beef with a can of navy beans (rinsed)."

Ingredients

{{adjustedServings}} servings 389 cals
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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 26.9 g
  • 41%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 24.8 g
  • 50%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 414 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Place beef, onion, celery and diced tomatoes in a stock pot. Add water, bring to a boil and then simmer for 1 hour.
  2. Add tomato-vegetable juice, tomato juice, garlic powder and season with salt and pepper. Bring to boil, simmer for 1 1/2 hours and then serve.
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Reviews

6
  1. 7 Ratings

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I thought this was good. I wanted to cut some of the cooking time, so I browned the meat most of the way first, which may have contributed to my soup being less like "mush". I also upped the c...

Really tasty, solid soup. Would be fantastic on a cold winter day served with some hot, crusty bread rolls.

I've eaten this every week since I found this recipe. I usually make it with left-over stir fry beef or roast and add some extra no-starch veggies. YUM!