Rating: 4.67 stars
15 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

My mom made this soup when I was young. I have always loved her soups. When I was able to start cooking by myself I fell in love and have added and taken items away, but my fiance love my soups. And he isn't even big on soups. I hope your family enjoys the soup as much as mine does.

Recipe Summary test

prep:
10 mins
cook:
5 hrs 45 mins
total:
5 hrs 55 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

178 calories; protein 16.7g; carbohydrates 18.3g; fat 4.6g; cholesterol 35.9mg; sodium 987.9mg. Full Nutrition
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Reviews (9)

Most helpful positive review

Rating: 4 stars
12/19/2016
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 and added them. An hour into cooking I gave it a stir and just felt there was way too much broth compared to the amount of veggies. All I had in the pantry was a can of pinto beans so I drained them and threw them in there. This recipe is good but I honestly think it needs more veggies than it calls for. I suggest using at least 2 cans of green beans or maybe even adding a can of mixed veggies to the mix. 2 hours was also plenty of cook time for me. Read More
(5)
15 Ratings
  • 5 star values: 11
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/18/2016
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 and added them. An hour into cooking I gave it a stir and just felt there was way too much broth compared to the amount of veggies. All I had in the pantry was a can of pinto beans so I drained them and threw them in there. This recipe is good but I honestly think it needs more veggies than it calls for. I suggest using at least 2 cans of green beans or maybe even adding a can of mixed veggies to the mix. 2 hours was also plenty of cook time for me. Read More
(5)
Rating: 5 stars
02/21/2019
Turned out great! My first time ever making soup. Added potatoes and used frozen veggies and it was delicious. Read More
(4)
Rating: 5 stars
11/20/2019
I tweeked it a little, and put in Chicken Broth, instead of Beef, and some left over Sausage, and Spaghetti Noodles, broken up, and some seasonsings. Tastes yummy. Read More
(3)
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Rating: 4 stars
01/19/2020
Loved it because I used this as a"sample" and created my own. Made a bunch of changes - I used: 32ox mirepoix mix-trader joes 2 C prime rib meat - cooked and chopped 8 C beef stock 14oz diced tomatoes 2 C water 1 can corn water included 2 bay leaves 1 strip kombu 2 C uncooked brown rice. Saute mirepoix mix. Add sirloin when almost done. Stir well. Add diced tomatoes beef stock water corn bay leaves kombu. Cook Med-low for 2-3 hours. Add rice. Simmer 45 minutes. Read More
(1)
Rating: 5 stars
10/30/2018
Double portions added potatoes and carrots Read More
(1)
Rating: 5 stars
01/18/2018
Turned out great! I added Okra and diced Tomatoes. Read More
(1)
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Rating: 5 stars
02/11/2020
Made this into a Tomato Beef soup by adding sliced carrots in place of the green beans and corn, and replaced the can of tomato sauce with 2 cans of diced tomatoes. Served with egg noodles and it tastes just like my Grandmother used to make! Read More
(1)
Rating: 5 stars
11/12/2019
This soup is excellent. I worked with what I had on this winter day. I nudged the simple recipe by using two 12oz cans V8 two bags frozen mixed vegetables and no tomato sauce or paste. Instead of fresh beef broth I had about 3 cups of frozen beef broth leftover from a roast this summer; the frozen beef broth had diced tomatoes in it. For medicinal purposes I added 1 teaspoon of celery salt. Read More
(1)
Rating: 5 stars
10/27/2020
I have made it multiple times, which is impressive, or stupid, considering I suffer from acid reflux, and this is reflux hell here but I take an omeprazole before and after eating and it's good. Love the taste, texture, everything about it Read More