Vegetable Beef Soup - Basic Recipe
photo by Caroline Cooks
- Ready In:
- 1hr 5mins
- 1 lb ground round
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 (15 ounce) can diced tomatoes
- 1 2 cups tomato juice or 3 cups v 8 vegetable juice
- 2 (10 1/2 ounce) cans condensed beef broth
- 2 1⁄2 cups water
- 1 (15 ounce) can cut green beans, drained
- 3 cups vegetables, of choice (yellow corn, shoe-peg corn, lima or butter beans, green peas, large potato, peeled and diced, whatev)
- 1 1⁄2 tablespoons parsley flakes
- 1⁄2 teaspoon black pepper
- Brown meat in large pot along w/ onions, celery, and carrots.
- Add remaining ingredients, bring to a boil.
- Reduce heat, cover and simmer 30-45 mins til veggies and barley are done.
- 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.
- 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.
- Note #3: You could also add rice, if you would like.
Questions & Replies
Got a question? Share it with the community!
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".
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.
This is a great vegetable beef soup. I used tomato sauce and College Inn Beef Broth which produced a rich and flavorful broth. By browning the onions, celery and carrots first, it brings out their flavor much more so than just tossing them in the broth and boiling them. I added the shoe-peg corn, diced potatoes, green beans. Thanks for sharing this delicious soup, Impera_Magna.