Vegetable Beef Soup III

Vegetable Beef Soup III

Kristin 0

"This is a great winter warmer and the meat turns out so tender that it practically melts in your mouth!"

Ingredients 3 h {{adjustedServings}} servings 516 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 516 kcal
  • 26%
  • Fat:
  • 30.8 g
  • 47%
  • Carbs:
  • 20.4g
  • 7%
  • Protein:
  • 37.4 g
  • 75%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 1081 mg
  • 43%

Based on a 2,000 calorie diet

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  1. In a large pot over medium heat, melt lard. Cook beef in fat until brown on all sides; drain. Pour in water and tomato-vegetable juice cocktail. Stir in onion, Worcestershire, chili powder, salt and bouillon. Bring to a boil, then reduce heat, cover and simmer 2 hours.
  2. Stir in carrots, celery and potatoes and cook 20 to 40 minutes more, until vegetables have reached the desired tenderness.
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Reviews 5

  1. 8 Ratings

Hol Dol

This was a good start to how I made my soup. I used Virgin Olive Oil, minced garlic, diced celery & onion to my pan first, browned, then added the beef to brown. I also add bay leaf and basil to my soup. Turned out great. Ate some and froze the rest!


Love this soup! I use Clammato tomato juice coctail and it tastes great. Usually end up using 3 cups tomato juice and 4 cups water. Also add cans of green beans, corn, and diced tomatoes at the end.


I'm very upset with this. It smelt good and lokked good but it tasted so wierd. Now i know to never use a cocktal tomato juice.