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Awesome Beef Vegetable Soup

Awesome Beef Vegetable Soup

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Michele McCormick

This is awesome for a cold winter day. Filled with vegetables. Perfect with rustic bread. Easy to make and great as leftovers!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 371 kcal
  • 19%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 44.2g
  • 14%
  • Protein:
  • 21.2 g
  • 42%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 482 mg
  • 19%

Based on a 2,000 calorie diet

Directions

  1. Melt the butter in a large skillet over medium heat, and stir in the onion, garlic, and horseradish. Cook and stir until the onion is translucent, about 5 minutes, then mix in the ground beef. Cook and stir the ground beef until evenly browned, no longer pink, and crumbly. Drain excess fat, and transfer the cooked beef mixture into a large soup pot.
  2. Mix in the tomatoes, water, potatoes, mixed vegetables, carrots, corn, butter-flavored granules, dill seasoning, hot pepper sauce, and cinnamon, and stir to thoroughly combine. Bring the soup to a boil, then reduce heat to a simmer and cook until the vegetables are tender, about 1 hour. Stir occasionally. Before serving, season to taste with Parmesan cheese, salt, and black pepper.
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Reviews

Kitten
35
9/16/2011

Yep, this soup certainly earned its name...Awesome. I made the soup pretty close to how Michele stated, except I wanted a more hearty flavor. I am a pushover for beef stew and beef soups. I increased the amount of onion and used one the size of a softball, up'ed the garlic to 1 TBS minced, and I, being a chicken when it comes to hot food, had to back off the horseradish and hot sauce. When I cooked the ground meat, I used turkey and tried to keep it in small chunks. For the water, I added beef broth; using water just wastes so much flavor potential, up'ed the carrots to about 4 peeled and medium diced, 1 cup rough chopped celery, I didn't do all the corn, and added 2 good sized bay leaves. I served the soup in Sour Dough Bread Bowls from San Francisco. I also had a round loaf of San Francisco Sour Dough Bread because I figured if anyone wanted crusty bread with their soup, they would have to eat their bowl and then what would we do for seconds. I am pulling out recipes for the chilly weather coming up and this one is certainly going to be in the repertoire. The soup is quite good and inexpensive to make which always helps. Next time I make the soup I am going to try adding some extra herbs. Depending on how you are going to serve the soup, sometimes you want a thick soup and sometimes you want a soup with more liquid. Just add more water or broth for a less thick soup. Spmetimes you just want more broth for dunking your crusty bread. Very enjoyable.

Jayelle
10
10/4/2011

I followed this pretty close except I used beef broth instead of water, doubled the horseradish, and used canned vegetables because I couldn't find frozen mixed vegetables without nasty lima beans in it. I used one can each of diced carrots, green beans, and 1/2 can of corn. I even used a can of diced potatoes because I didn't feel like peeling/chopping potatoes. Since the vegetables were already tender I added them 45 minutes after soup simmered and continued to simmer about 20 minutes after that. Worked out great, nobody noticed that vegetables came from can. Everything else followed EXACT. Very good. Will definitely make again, but next time I want to add some of those tiny alphabet noodles.

Myra
4
12/10/2011

I tried this one tonight. The taste is awesome and it is very quick and easy to prepare. I added a can of Rotel tomatoes, so I omitted the horseradish and hot pepper sauce. I used chicken broth in place of the water. I also added some small elbow macaroni along with the potatoes. This is definitely a keeper!