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Beef Vegetable Soup

This nicely seasoned soup tastes so good. It's convenient, too, since it simmers all day in the slow cooker. —Jean Hutzell, Dubuque, Iowa
  • Total Time
    Prep: 20 min. Cook: 9 hours
  • Makes
    7 servings

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.

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Reviews

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Average Rating:
  • KathyCooks1943
    Jan 3, 2020

    Made in my Instapot. Delicious! Better the second day too. Second time in a week. Really makes you feel good when you are not well.

  • I_Fortuna
    Jun 2, 2019

    This is delicious! I make a version of this all the time. V8 juice is a great addition. All experienced cooks know how to ramp up the flavor be it with more broth or herbs and spices. I use a dried vegetable mix I get from herb/spice purveyors plus fresh carrots, celery and onions. This is a good recipe alone or as a jumping off point.

  • PeterandJennifer
    Mar 5, 2018

    I substituted chicken broth for the water and added a tablespoon of chicken base and the recipe was still tasteless. Very disappointing.

  • hotfudgesundae
    Dec 22, 2017

    Nice flavor, easy to make. I added 2 minced garlic and twice as many carrots. Delicious!

  • sgronholz
    Sep 18, 2016

    We thought this recipe was fantastic! It tastes quite similar to my mother-in-law's delicious "Autumn Stew" and we enjoyed it just as much. I did substitute a quart of my home-canned tomato juice for the V-8 and water, which really complimented the soup. I look forward to making it again!

  • sergio56
    Apr 27, 2014

    just no bay leaf

  • tazmotor
    Apr 13, 2014

    I use beef broth as an earlier poster suggested, extra garlic, a big handful of frozen corn. I think mushrooms , white beans and fresh spinach leaves would be good additions. This time I added half an envelope of ranch dressing mix. Easy and quick to make,

  • rlhuebner
    Jan 21, 2013

    No comment left

  • RendiB
    Dec 11, 2012

    Just a little bland. I might try the beef broth instead if I make again.

  • kay_heb
    Oct 8, 2012

    No comment left