Vegetable Beef Soup II

Vegetable Beef Soup II

90 Reviews 8 Pics
Priscilla
Recipe by  Priscilla

“An easy, economical and delicious soup to serve your family on a cold day.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. In a large stock pot brown sirloin and onion. Drain grease and add tomatoes, water, salt, beef bouillon, carrots, celery, potatoes, thyme, bay leaf and basil. Cover and cook until vegetables are tender, approximately 45 minutes.

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Reviews (90)

Rate This Recipe
ATOMICLUSH
135

ATOMICLUSH

I did make a bunch of changes to this soup, but it made for a really good basic recipe that you can add/change to your liking. First, when I was sauteing the beef and onions, I also added 2 cloves of fresh minced garlic towards the end for extra flavor. I did not drain the oils because I used fairly lean beef and there wasn't much in there and the fat also adds flavor to the soup. Then I used 5 cans of low sodium beef broth instead of water, but I did keep the use of the boullion cubes for an extra kick because I did add some extra ingredients. I added 2 sliced italian zucchini squash, 3/4 cups frozen corn kernels, 3/4 cups barley, and a pinch of ground pepper to the recipe. It came out really great with deep flavors and everyone loved it.

OHIOMOM1
73

OHIOMOM1

This is a very good soup. Very flavorful and my whole family loves it. I often give extra to friends and they all love it as well. I make very little alterations to it. I rarely drain the meat because I use beef stew meat or a large sirloin steak cut up that's equal to or more than the 1.5 lbs. of ground sirloin that the recipe calls for. I find that the "drippings" it makes gives it all the more flavor. I increase the spices by doubling or more (I do most measuring by sight and taste) and add more vegetables, so I add more water and sometimes throw in a can of tomato soup which makes it creamier. This can also be made with vegetable stock (or half veggie stock/half water) which increases the flavor evermore. It's good with broccoli or cauliflower added as well. And since we are a meat & potatoes household, we increase the potatoes to 4 or 5 medium. We often have this for dinner two nights in a row and have it for lunches or snacks as well. We have been making it often this winter and we haven't gotten tired of it yet. This is a wonderful recipe and I don't see how anyone could not like it. It makes ALL the difference in cutting fresh vegetables rather than using frozen. Try this!

DMW179
46

DMW179

I was looking for a recipe for vegetable soup to take to work for our soup and salad day. I came across this recipe and it sounded so good I just had to try it. Everyone loved it and wanted the recipe. I've made it two more times since then and it always a hit. I made a few changes I use stew meat, beef broth, more potatoes, carrots, tomatoes and added green beans. Thanks so much for a great recipe I will make this often.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 250 cal
  • 13%
  • Fat
  • 13.1 g
  • 20%
  • Carbs
  • 15 g
  • 5%
  • Protein
  • 18.4 g
  • 37%
  • Cholesterol
  • 57 mg
  • 19%
  • Sodium
  • 1380 mg
  • 55%

Based on a 2,000 calorie diet

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Beef Barley Vegetable Soup

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