My pals recommended the avocado milkshake when I first went into the coffee shop. Although it initially seemed disgusting, I soon realized it was actually very sweet, smooth, and creamy. Take advantage of this smoothie. whip cream on top before serving.
| Prep Time: | 10 mins |
| Cook Time: | 5 hrs 45 mins |
| Total Time: | 5 hrs 55 mins |
| Servings: | 10 |
Ingredients
- 2 (14 ounce) cans beef broth
- 1 ½ pounds beef stew meat, cut into 1/2-inch cubes
- 1 (15.25 ounce) can whole kernel corn, drained
- 1 (15 ounce) can green beans, drained
- 1 (14.5 ounce) can tomato sauce
- 1 (6 ounce) can tomato paste
- 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail (such as V8®)
- ¼ teaspoon garlic powder, or to taste
- ¼ tablespoon onion powder, or to taste
- salt and ground black pepper, to taste
Instructions
- Mix beef broth and beef stew meat in a large pot over medium heat. Bring to a simmer, reduce heat to low, and cook beef at a simmer until tender, about 45 minutes.
- Stir corn, green beans, tomato sauce, and tomato paste with the beef. Pour tomato-vegetable juice into the pot; season with garlic powder, onion powder, salt, and pepper.
- Bring the mixture to a boil, reduce heat to low, and cook for 5 hours.
- For a thicker soup, add tomato paste halfway through cooking.
Nutrition Facts
| Calories | 178 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 36 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 2 g |
| Sodium | 988 mg |
| Sugars | 8 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe did not have many herbs in it so i was concerned about the flavor. But it turned out great. I used prepared Beef tips in Gravy for the meat! 1 can of tomatoes and some vegetable broth, instead of the tomatoes sauce and paste
Note that this recipe makes a lot of soup & the leftovers warm up wonderfully. My family is in love with this soup and I’m in love with this recipe because how easy it is to make. My only change was I didn’t have beef stew, so I substituted 2.5 pounds of ground beef. I can see making this in the fall with all fresh vegetables; even adding coleslaw mix. Thank You for sharing your recipe.
Way too much tomato. Not very good. Needed a lot of doctoring to make it better.
Delicious! I use frozen mixed vegetables if I am short on time.
Why do people give high ratings on recipes when they’ve changed it completely? This was NOT beef vegetable soup, this was tomato soup with 2 veggies. After adding the tomato sauce and paste, against my better judgement, I added the V8. Far too much tomato. I salvaged the soup by straining off the majority of the tomato soup, replaced it with beef broth, added a bay leaf, potatoes, carrots, Lima beans and some barley. I had to change it up completely so I didn’t waste my stew meat. If you’re looking for a true beef vegetable soup, this is not it. If you want bland tomato soup with 2 vegetables then go for it. And 5 hours? After 3 the green beans were disintegrating.
Wonderful easy recipe. My family loves this. I have made it a few times now. I dont really change up the recipe but generally use frozen vegetables. I also don’t cook it as long as said. Beef is very tender for me after just a few hours. Maybe I’m not turning it down as low as I’m supposed to. Either way thank you for the recipe!
I did add potatoes and an onion. It was good but I perfer more of a beef broth and less tomato.
Excellent. Doubled the veggies as many suggested. Really good with the rosemary ciabatta I made!
Didn’t use the V8 juice. I put white kidney beans in
This soup was a huge hit for the family. The only changes I made were to use bags of frozen corn and green beans, add frozen peas, and double the green beans in the recipe. My first batch I just used grocery store stew beef and didn’t like the meat texture, so for the second batch I bought a sirloin steak and cut it into 1″ pieces. Much, much better. Finally, to thicken the soup a bit I added some cornstarch. The consistency was greater than soup, but less than beef stew. Oh, and I didn’t cook it for nearly as long as the recipe called for — 45 min. for beef and beef broth, and maybe less than 2 hours on simmer for everything.
Made this into a Tomato Beef soup by adding sliced carrots in place of the green beans and corn, and replaced the can of tomato sauce with 2 cans of diced tomatoes. Served with egg noodles and it tastes just like my Grandmother used to make!
Loved it because I used this as a”sample” and created my own. Made a bunch of changes – I used: *32ox mirepoix mix-trader joes *2 C prime rib meat – cooked and chopped *8 C beef stock *14oz diced tomatoes *2 C water *1 can corn, water included *2 bay leaves *1 strip kombu *2 C uncooked brown rice. Saute mirepoix mix. Add sirloin when almost done. Stir well. Add diced tomatoes, beef stock, water, corn, bay leaves, kombu. Cook Med-low for 2-3 hours. Add rice. Simmer 45 minutes.
I tweeked it a little, and put in Chicken Broth, instead of Beef, and some left over Sausage, and Spaghetti Noodles, broken up, and some seasonsings. Tastes yummy.
This soup is excellent. I worked with what I had on this winter day. I nudged the simple recipe by using two 12oz cans V8 , two bags frozen mixed vegetables, and no tomato sauce or paste. Instead of fresh beef broth, I had about 3 cups of frozen beef broth leftover from a roast this summer; the frozen beef broth had diced tomatoes in it. For medicinal purposes, I added 1 teaspoon of celery salt.
I tripled the vegetables and added carrots. Wonderful recipe.
Turned out great! My first time ever making soup. Added potatoes and used frozen veggies and it was delicious.
Double portions added potatoes and carrots
Turned out great! I added Okra and diced Tomatoes.
I went into this recipe knowing that I was going to make 2 changes. I had ground beef and so that is what I used and then I couldn’t imagine veggie soup without potatoes so I diced up a couple and added them. An hour into cooking I gave it a stir and just felt there was way too much broth compared to the amount of veggies. All I had in the pantry was a can of pinto beans so I drained them and threw them in there. This recipe is good but I honestly think it needs more veggies than it calls for. I suggest using at least 2 cans of green beans or maybe even adding a can of mixed veggies to the mix. 2 hours was also plenty of cook time for me.