Martha's Vegetable Beef Soup143 Reviews
“The perfect cold-weather soup: Easy, and so tasty. My family has served this on Christmas night for years. It doubles easily and freezes well. For a meatier soup, double the ground beef.” - by dkennedy
Original recipe yields 6 to 8 servings
- In a large pot over medium high heat, saute the ground beef for about 5 minutes, or until browned. Drain off excess fat.
- Add the tomatoes, sauce, water, vegetables, soup mix and sugar. Bring to a boil and reduce heat to low. Cover and simmer for 20 minutes.
Amount Per Serving (6 total)
- 184 cal
- 10.5 g
- 14.8 g
Based on a 2,000 calorie diet
Reviews (143)Rate This Recipe
"This recipe was really easy and really tasty too. However, instead of using water, I substitued beef broth and added potatoes!..." See more"
"Thank you so much for this wonderful recipe! My husband was angry with me so after I made it and ate some I went to bed. When he got home and tasted it, he woke me up to tell me how wonderful dinner..." See more was and totally forgot that he was mad at me. He told me it was the best tasting dish that I had ever made. I also used 1lb of ground beef, browned it with 3 cloves of garlic and a small chopped onion. I exchanged the water for beef broth. I chopped up a green pepper and 1/3 lg box of mushroom too (to clean out the fridge)and added that to the frozen veggies (which were also chopped into smaller bites). I added 1/3 can of kidney beans and two hand fulls of ditalini. The 1/2c of red wine really topped off the stock. It was super easy to prepare and I will certainly be making it again! Thanks"
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