Beefy Tomato Soup

6 Reviews Add a Pic
Rosemary Thornton
Recipe by  Rosemary Thornton

“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).”

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Adjust Servings

Original recipe yields 6 to 8 servings



  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)

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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 celery and added some diced carrots. I only used 1.5 lbs of ground beef and it was EXTREMELY hearty. I can't imagine using a full 2. I think the other user may've had problems because I'm pretty sure the pot is supposed to be covered for most of that simmering otherwise you will definitely cook off all the liquid. I used all vegetable juice and no plain tomato juice. Also added some worcestershire, which I thought gave it a nice kick. Nice for cold weather with grilled cheese sandwiches (mozarella went very nicely)



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!

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Amount Per Serving (7 total)

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

Based on a 2,000 calorie diet



previous recipe:

Tomato Soup I


next recipe:

Cream of Fresh Tomato Soup