Vegetable Beef Soup I recipe

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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
½ teaspoon dried oregano
½ teaspoon dried basil
salt to taste
ground black pepper to taste

Nutrition Info

282.8 calories
carbohydrate: 21.3 g
cholesterol: 50.7 mg
fat: 14.9 g
fiber: 3.4 g
protein: 17.4 g
saturatedFat: 6 g
servingSize: -
sodium: 79.6 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour tomato juice into stock pot. Add vegetables and potatoes. Simmer.

  2. 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.

Recipe Yield

12 servings

Recipe Note

A hearty, easy soup for any time.

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