Vegetable Beef Soup
Ingredients30 m servings
- In a Dutch oven or soup kettle, combine the broth, Worcestershire sauce, mustard, salt and pepper. Stir in potatoes and carrots. Bring to a boil. Reduce heat; cover and simmer for 12 minutes or until carrots are crisp-tender.
- Stir in the remaining ingredients. Return to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until the vegetables are tender.
ReviewsRead all reviews 37
I have made this soup three times now. The first time, as written (except the mushrooms, cuz I don't like them). It was great. The next two times, the only changes I made were to ingredients. My...
Very very good! I am not even a huge veggie soup fan but this was great. I will say though that this recipe does not call for enough liquid! I ended up putting 5 cups of water + 5 beef bullio...
Wonderful recipe. Thank you for posting this. This is really a delicious soup recipe. I had never made beef veggie soup before. This will definately be one I make frequently in the fall and wint...
This soup is delicious. I have made it a few times already and I have a few small changes I found helpful. First, I think it needs more liquid so that it's more like a soup and less like a ste...
Added Basil, Italian seasoning, rosemary, time,used frozen vegetables (except used fresh celery, mushrooms and caned corn)beef soup bone, garlic, mushrooms a must. Tossed it all in the CROCK POT...
Very good! I altered to fit what I had as far as meats and vegetables. I did not have stew meat in the freezer, so I used ground beef. I also sautéd onions, mushrooms, and celery to add to the s...
This is a wonderful and delicious recipe! I made it for a church supper and everyone raved over it.
This was such a super easy recipie! Followed pretty much as written, did satute onion and garlic, then added the rest. Didn't have any mushrooms, did use v-8 juice and left over roast beef.Will ...