Vegetable Beef Soup - Basic Recipe

Name: Vegetable Beef Soup - Basic Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 8-10 serving(s)
Ingredients: 1 lb ground round; 1 cup chopped onion; 1 cup chopped celery; 1 cup chopped carrot; 1 (15 ounce) can diced tomatoes; 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

Submitted by Impera_Magna

"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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photo by Caroline Cooks

Ready In:: 1hr 5mins
Ingredients:: 12
Serves:: 8-10

ingredients

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

directions

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.

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Reviews

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.

Caroline Cooks
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".

bmcnichol
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.

malcjn
I love to make homemade soup. This is a great basic recipe. I used double-strength beef broth and V-8, and cleaned out the dibs and dabs of veggies from my freezer. I highly recommend this versatile recipe. Made for Alphabet Soup Game.

ElaineAnn
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.

Merlot