Beef Vegetable Soup

Name: Beef Vegetable Soup
Prep time: 20 min
Cook time: 9 h
Total time: 9 h 20 min
Yield: 7 servings
Cuisine: Europe, Italian
Ingredients: 1 pound lean ground beef (90% lean); 1 medium onion, chopped; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 cups water; 3 medium potatoes, peeled and cut into 3/4-inch cubes; 1 can (14-1/2 ounces) Italian diced tomatoes, undrained; 1 can (11-1/2 ounces) V8 juice; 1 cup chopped celery; 1 cup sliced carrots; 2 tablespoons sugar; 1 tablespoon dried parsley flakes; 2 teaspoons dried basil; 1 bay leaf

Total Time Prep: 20 min. Cook: 9 hours

Yield 7 servings

Test Kitchen Approved

Hearty and flavorful, this Beef Vegetable Soup combines lean ground beef with fresh vegetables simmered in a rich tomato broth. Perfect for chilly days, it’s an easy, comforting meal that can be made on the stovetop or in a slow cooker.

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups water
3 medium potatoes, peeled and cut into 3/4-inch cubes
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (11-1/2 ounces) V8 juice
1 cup chopped celery
1 cup sliced carrots
2 tablespoons sugar
1 tablespoon dried parsley flakes
2 teaspoons dried basil
1 bay leaf

Directions

In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in salt and pepper.
Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 9-11 hours or until vegetables are tender. Discard bay leaf before serving.

Nutrition Facts

1-1/3 cups: 217 calories, 6g fat (2g saturated fat), 40mg cholesterol, 536mg sodium, 27g carbohydrate (11g sugars, 3g fiber), 15g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.

This nicely seasoned soup tastes so good. It's convenient, too, since it simmers all day in the slow cooker. —Jean Hutzell, Dubuque, Iowa

Recipe Creator