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Homemade Vegetable Beef Soup


"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."
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5 h 55 m servings 177 cals
Original recipe yields 10 servings

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  1. 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.
  2. 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

Per Serving: 177 calories; 4.6 g fat; 18.3 g carbohydrates; 16.7 g protein; 36 mg cholesterol; 988 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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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...

Turned out great! I added Okra and diced Tomatoes.