Vegetable Beef Soup Recipe
Easy, delicious and inexpensive, this soup goes from stovetop to tabletop in 30 minutes or less. Pair it with some homemade rolls, and you have an easy complete meal your family will love.
Servings: 4
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Ingredients
- 1 lb. ground beef
- ½ cup chopped onion
- 1 (15 oz.) can tomato-vegetable juice blend
- 1 ½ cups frozen mixed vegetables, thawed
- 1 ¼ cups beef broth
- 1 tbsp. Worcestershire sauce
- Dash fresh ground black pepper
Directions
- In a large skillet, brown ground beef and onion over medium heat until meat is no longer pink and onions are soft and translucent; drain off fat.
- Combine remaining ingredients in a 2 qt. stockpot; stir in beef and onion mixture. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until hot and bubbly.
- To make in slow-cooker: Brown beef and onions, drain fat. Combine remaining ingredients in slow-cooker; add beef and onion mixture. Cook on low for 8-10 hours or high for 4-6 hours.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 299g | |
| Recipe makes 4 servings | |
| Calories 331 | |
| Calories from Fat 180 | 54% |
| Total Fat 20.0g | 25% |
| Saturated Fat 7.9g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 393mg | 16% |
| Potassium 568mg | 16% |
| Total Carbs 14.5g | 4% |
| Dietary Fiber 3.9g | 13% |
| Sugars 1.19g | 1% |
| Protein 23.71g | 38% |
