Beef Vegetable Soup

Contributed byKaryl Hanhilammi
Beef vegetable soup in a white bowl, featuring tender beef cubes, carrots, peas, and herbs in a rich broth.

Ingredients

  • 2 pound roast beef
  • 1 tablespoon oil
  • spicy V8 juice (48-oz. bottle)
  • 1 can diced tomatoes with juice (28-oz.)
  • 1 onion soup mix (envelope)
  • 2 package frozen mixed vegetables
  • tomato juice or water (if needed)
Yield: 8 Servings
Prep Time: 5 minutes
Cook Time: 4 hours 20 minutes

Instructions

Brown the beef on all sides in the oil. Add V8 juice, canned tomatoes, soup mix and frozen vegetables. (At this point, additional tomato juice or water can be added, if desired, but this is a vegetable-thick soup.) Bring ingredients to a boil, then simmer for at least 4 hours (or put in slow cooker). Remove roast from the soup, cut into bite-sized pieces or shred and return to soup mix.

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