Beefy Vegetable Soup

Beefy Vegetable Soup

65
Lalena 0

"A hearty vegetable soup made with beef broth to give it extra oomph. You can substitute chicken or vegetable broth for the beef broth if desired. Serve with thick slices of grainy bread for an easy and satisfying meal."

Ingredients {{adjustedServings}} servings 237 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 237 kcal
  • 12%
  • Fat:
  • 6.2 g
  • 10%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 12.7 g
  • 25%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 1634 mg
  • 65%

Based on a 2,000 calorie diet

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Directions

  1. In a large saucepan, combine the broth, tomato sauce, chopped tomatoes with juice, carrots, potatoes, celery, onion, corn, green beans, pepper and salt. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 15 minutes.
  2. Stir in pasta and cook for an aditional 15 to 25 minutes or until pasta is tender. Adjust seasoning and serve hot with a sprinkle of Cheddar cheese on top.
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Reviews 65

  1. 78 Ratings

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LEOSPETS807
1/15/2004

The soup was excellent, but next time I will leave out the pasta....gets too mushy. I'll prepare my pasta and then everyone can add however much pasta they want to their individual bowls.

~TAYLOR~
5/10/2007

This has turned out to be one of our favorite soup recipes. What I like to do is add a browned and cut-up sirloin steak, a bay leaf, basil, garlic and oregano. Quick, easy, hearty and delicious! Thanks, Lalena.

Lucy
11/7/2006

Thank you for the great recipe! It tasted awesome!! However, I did use some of the suggestions left by others. I added some Tabasco (Which added to the flavor,and didnt give a big kick). I also added a few Bay Leaves, and then made the noodles seperately. Due to the soup simmering. It wouldve made the noodles way too mushy. I also made grilled cheese to go with it. Just a really good recipe.