Vegetable Beef Soup

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 210.5
  • Total Fat: 4.4 g
  • Cholesterol: 25.2 mg
  • Sodium: 831.3 mg
  • Total Carbs: 27.3 g
  • Dietary Fiber: 8.6 g
  • Protein: 15.8 g

View full nutritional breakdown of Vegetable Beef Soup calories by ingredient
Report Inappropriate Recipe

Submitted by:


The yummiest and easiest homemade vegetable soup. The yummiest and easiest homemade vegetable soup.
Number of Servings: 8


    1/2 lb beef (shoulder steak)
    1 T olive oil
    1 large vidalia onion (1.75 cups chopped)
    1/2 lb carrots (chopped-2 cups)
    1/2 lb snap beans (cut to 1/2" pieces-about 2 cups)
    1/2 lb turnip (peeled and cut to 1/2"cubes)
    1/2 lb celery (chopped including tops - about 2.5 cups)
    3 medium red potatoes (2 cups cubed)
    1 14.5 oz can diced tomatoes
    1 15oz can red kidney beans
    1 qt beef broth
    1 qt tap water
    1/4 t white pepper


Refrigerate leftovers. Tastes even better the next day!


Brown beef in olive oil. Add chopped onion. Cook until onion is translucent. Add vegetables, broth, water and pepper. Simmer minimum of 1 hour, up to 4 hours. Add more water if too thin.

Serving Size: 8 2-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user BETSYWILLIAMS4.

Rate This Recipe