Delicious Vegetable Beef Soup

Delicious Vegetable Beef Soup

10 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    2 h 20 m
  • Ready In

    2 h 45 m
Susan
Recipe by  Susan

“This is truly delicious! This is a variation of my mother-in-laws soup with a little more vegetable and broth to make it more of a meal. I hope you enjoy it!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Pour 1 can vegetable broth and water into a large pot. Place potatoes and cabbage into pot, and bring to a boil. Cook 10 minutes, or until potatoes are tender but firm.
  2. Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease and mix beef into the pot. Stir the onion, celery, green bell pepper, and garlic into the skillet. Cook until tender, then mix into the pot.
  3. Pour remaining broth and tomato-vegetable juice cocktail into the pot. Mix in tomatoes, frozen mixed vegetables, okra, lima beans, beef bouillon, Worcestershire sauce, celery seed, and bacon grease. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 2 hours.

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Reviews (10)

Rate This Recipe
Lu
29

Lu

I thought this was great. I made a couple of changes in that I used V8 vegetable juice and 1 can chicken broth instead of the beef bouillon. I also omitted the cabbage and okra. The soup was hardy and perfect on a cool fall evening. Thanks for sharing!

Roland M.
23

Roland M.

Great for a cool fall night. I used cubed stew meat, in bite size pieces. Instead of ground beef, It turned out real good

Schnauzer Mom
22

Schnauzer Mom

Pretty good soup for a cold winter day.I left the okra out the second time as I thought it made the soup kinda slimey.Overall I would make again.Thanks for the post.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 357 cal
  • 18%
  • Fat
  • 12.5 g
  • 19%
  • Carbs
  • 39.8 g
  • 13%
  • Protein
  • 21.2 g
  • 42%
  • Cholesterol
  • 53 mg
  • 18%
  • Sodium
  • 911 mg
  • 36%

Based on a 2,000 calorie diet

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Garden Fresh Vegetable Beef Soup

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