Hardy Beef & Vegetable Soup Recipe

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Hardy Beef & Vegetable Soup

Hardy Beef & Vegetable Soup Recipe

My husband made this soup this week.  I’ve been a bit under the weather and felt like some good soup so yesterday he made a big pot of beef vegetable soup for dinner.  Its a hardy soup so it really works fine for a dinner.  We had it with some homemade cornbread and a salad.

The base of the soup is tomato juice, we use the low sodium.  Basically, you add all your ingredients to the juice and let it cook and cook some more!  Its really tasty and funny thing is Mike has his own style of making this soup.  If I were going to make it I would do it a little bit differently but that is the beauty of this soup, you can make it your own and I like recipes like that.  You can add frozen vegetables or fresh… or a combo of both, which is what he did.  You will want to have about 10-12 cups of vegetables total.  Some people call this soup a recipe to clean out your refrigerator because you can add most vegetables into this soup.  The recipe calls for beef but I do think chicken would work just fine or you could even make it meatless, it would be just as good.

5 from 1 vote
Hardy Beef & Vegetable Soup

Some people may call this soup a recipe to clean out your refrigerator because you can add most vegetables into this soup. The beauty of this soup is you can make it your own.  You can add frozen vegetables or fresh... or a combo of both.  You will want to have about 10-12 cups of vegetables total. 

Course: Main Course, Soup
Servings: 8 people
Calories: 275 kcal
Author: Gigi
Ingredients
  • 1 1/2 - 2 lbs lean beef stew meat
  • 64 oz. oz. tomato juice - low sodium works well
  • 10 - 12 oz bag frozen peas
  • 10 - 12 oz bag frozen corn
  • 10 - 12 oz bag frozen green beans
  • 2 cups sliced carrots (or buy frozen peas and carrots)
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 lb. potatoes, peeled and cubed
  • water or broth - if soup is too thick
  • parsley for garnish - optional
Instructions
  1. Heat 1 tablespoon oil in large pot, brown meat and discard any fat left in pan.  If your meat is very lean you can skip this step.

  2. Pour tomato juice in to large pot.  Add beef, spices and all vegetables except potatoes.  Cover and let pot simmer for 2 hours, stirring occasionally.  Add potatoes, let cook for 1 more hour, uncovered, until meat and potatoes are tender.   If soup is too thick, add some water or broth. Serve and garnish with parsley if desired.

Recipe variation ideas:
  1. Substitute a small pasta - orzo, pastina or alphabet - instead of potatoes.

  2. Add in black or pinto beans.

  3. Try sweet potatoes or butternut squash instead of potatoes.

  4. Try celery, zucchini, okra or any fresh vegetable!

Nutrition Facts
Hardy Beef & Vegetable Soup
Amount Per Serving (2 cups)
Calories 275
* Percent Daily Values are based on a 2000 calorie diet.

 


Hardy Beef & Vegetable Soup