Vegetable Beef Soup I
- Prep Time 10 min.
- Cook Time 3 hrs. 10 min.
- Serves 12
Submitted by Lisa G.
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1. Ingredients
- 2 quarts tomato juice
- 1 (16 ounce) package frozen mixed vegetables
- 3 potatoes, cubed
- 2 pounds cubed beef stew meat
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- salt to taste
- ground black pepper to taste
Nutrition Info
Per Serving
- Calories: 283 kcal
- Carbohydrates: 21 g
- Dietary Fiber: 4 g
- Fat: 14 g
- Protein: 17 g
- Sugars: 5 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Pour tomato juice into stock pot. Add vegetables and potatoes. Simmer.
- Meanwhile, brown beef in skillet; then, add to simmering juice and vegetables. Add parsley, oregano, basil, and salt and pepper to taste; stir. Cover and simmer for 2-3 hours. Stir occasionally.
Yield: 12 servings
3. Still Hungry?
Stew meat, potatoes and mixed frozen vegetables are simmered in tomato juice seasoned with parsley, basil and oregano in this easy-to-prepare soup.
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Good Soup
pegspeanut - January 19, 2008 03:31:06 PM PSTI added extra liquid (water, beef boullion, tomato sauce) and some fresh vegies...celery, carrots, green beans and some barley. Probably wouldn't make it again...prefer beef broth type beef veggie soup to tomato based.
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