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Home-Style Vegetable Beef Soup

Home-Style Vegetable Beef Soup

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This hearty soup is great on a cold winter day. Serve with homemade cornbread, biscuits, or crackers.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 268 kcal
  • 13%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 756 mg
  • 30%

Based on a 2,000 calorie diet


  1. In a large pot over medium heat, cook beef, onion and potatoes, covered, until beef is no longer pink and potatoes are tender, 10 to 15 minutes.
  2. Meanwhile, place carrots and 1/2 cup water in a microwave safe bowl and microwave on high 5 minutes, until tender.
  3. Drain beef mixture and return to pot with carrots, corn, green beans, juice cocktail, water, salt and pepper. Simmer over low heat 30 minutes, until flavors are well blended and soup is hot.
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On a whim I decided to cook vegetable soup. Having never made vegetable soup, I was a little leery especially since my husband is hard to please. Success! Not only is this easy but it is also tasty and made my house smell awesome!


For the amount of effort, this was fabulous. I didn't worry about cooking things ahead since everything softened during the simmering. I brought things to a boil after loading the pot, then turned down to a simmer. I used fresh green beans and frozen corn. I also used white potatoes which worked fine. Red are firmer over time, but this didn't last long. Could add some canned tomatoes next time perhaps.


Great base for soup! I added a few extras like zukini, celery, and diced tomatoes. The whole family enjoyed it.