Beefy Tomato Soup


"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)."


servings 389 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • 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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  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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  1. 7 Ratings


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!

Really good soup. I browned ground beef & drained it really well. I also added a package of frozen mixed veggies to make it heartier.

This is a good recipe. I really liked the diced toms. May add some more next time and a little chicken broth. It's actually a great proportion of liquid/other ingredients. I think the person who...

This isn't so much soup as it is vaguey tomato-flavored beef mush. This recipe either has too much beef or too little liquid. I became concerned after step 1 reduced the liquid in the pot to a...