Homemade Vegetable Beef Soup
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Ingredients5 h 55 m servings 177 cals
Original recipe yields 10 servings
- Mix beef broth and beef stew meat in a large pot over medium heat. Bring broth to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
- Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice cocktail into the pot; season with garlic powder, onion powder, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.
- Cook's Note:
- For a thicker soup, add tomato paste half-way through cooking.
Per Serving: 177 calories; 4.6 g fat; 18.3 g carbohydrates; 16.7 g protein; 36 mg cholesterol; 988 mg sodium. Full nutrition
ReviewsRead all reviews 2
I went into this recipe knowing that I was going to make 2 changes. I had ground beef and so that is what I used and then I couldn't imagine veggie soup without potatoes so I diced up a couple a...