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Vegetable Soup with Beef

I've been making this beef and vegetable soup for more than 20 years. The beer makes people stop and wonder what the unique flavor is. Try it, I know you'll love it! —Tammy Landry, Saucier, Mississippi
  • Total Time
    Prep: 20 min. Cook: 8 hours
  • Makes
    6 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1/2 cup chopped sweet onion
  • 1 bottle (12 ounces) beer or nonalcoholic beer
  • 1 can (10-1/2 ounces) condensed beef broth, undiluted
  • 1-1/2 cups sliced fresh carrots
  • 1-1/4 cups water
  • 1 cup chopped peeled turnip
  • 1/2 cup sliced celery
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 bay leaf
  • 1/8 teaspoon ground allspice

Directions

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours or until heated through. Discard bay leaf.
Nutrition Facts
1 cup: 176 calories, 6g fat (2g saturated fat), 38mg cholesterol, 939mg sodium, 8g carbohydrate (5g sugars, 2g fiber), 17g protein.

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