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    You are in: Home / Recipes / Vegetable Beef Soup - Basic Recipe
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    Vegetable Beef Soup - Basic Recipe

    Vegetable Beef Soup -  Basic Recipe. Photo by Caroline Cooks

    1/2 Photos of Vegetable Beef Soup - Basic Recipe

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 5 mins

    20 mins

    45 mins

    Impera_Magna's Note:

    My mother never made soup from scratch so I never learned how. After trying a number of soup recipes from Zaar, I came up with this recipe as a guideline for a basic veggie beef soup. I often throw in whatever veggies I have around so the soup is never exactly the same two times running; however, soup-making isn't an exact science as is baking. I'm posting the recipe so that I can give it out easily; evidently, folks seem to really like it!

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    Units: US | Metric


    1. 1
      Brown meat in large pot along w/ onions, celery, and carrots.
    2. 2
      Add remaining ingredients, bring to a boil.
    3. 3
      Reduce heat, cover and simmer 30-45 mins til veggies and barley are done.
    4. 4
      Note #1: I’ve been adding ½ cup pearl barley to the soup, which will be done in the amount of simmering time. Quick barley takes only 10 minutes to cook so you could add later.
    5. 5
      Note #2: I’ve found that adding pasta, while good at first, it continues to absorb the soup liquid and get really big and the soup becomes more like a stew. If you’d like noodles, I would cook them separately and add them to the bowl just before ladling in the soup.
    6. 6
      Note #3: You could also add rice, if you would like.

    Ratings & Reviews:

    • on September 26, 2011


      This was good and easy to make. I followed the recipe as written other then I didn't have celery. I used a large can of tomato juice and added three beef cubes to it but no extra water. I didn't have fresh veggies so I used a can of potatoes, carrots, peas, corn, green beans and veg all. My family thought it could have used a bit more seasoning but we all enjoyed it. Hubby put some old bay in his and thought that made it "excellent".

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    • on March 23, 2011

      Best I've ever made. I used leftover roast beef (about 1 1/2 lb.) & added a can of whole kernel corn (drained), a can of cut green beans (drained), 2 potatoes (1/2" cubes), 2 cups chopped cabbage (1" pieces) & a whole large can of V8 juice, along with the ingredients in the recipe. Add extra water if too thick.

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    • on April 19, 2010


      Thank goodness for good ole basic soup recipes. This one is wonderful. I used the V-8 juice and leftover roast beef, celery, tomatoes, onions, potatoes, frozen corn and peas with a pinch of Herb Provencal. YUMMY! Made for the Soup event in Cooking Photos.

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    Read All Reviews (5)


    Nutritional Facts for Vegetable Beef Soup - Basic Recipe

    Serving Size: 1 (311 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 200.0
    Calories from Fat 104
    Total Fat 11.6 g
    Saturated Fat 4.4 g
    Cholesterol 40.2 mg
    Sodium 841.1 mg
    Total Carbohydrate 10.5 g
    Dietary Fiber 3.4 g
    Sugars 4.8 g
    Protein 13.6 g

    The following items or measurements are not included:


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