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This vegetable beef soup recipe is great on a cold winter day. Serve with homemade cornbread, biscuits, or crackers.
Ingredients
- 1 pound ground beef
- 6 red potatoes, finely diced
- 1 onion, diced
- 5 carrots, thinly sliced
- 1 ½ cups water, divided
- 1 (46 fluid ounce) bottle tomato-vegetable juice cocktail
- 2 cups frozen green beans
- 1 (15 ounce) can whole kernel corn, drained
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Directions
Step 1
Cook and stir beef, potatoes, and onion in a large pot over medium heat until beef is no longer pink. Cover and continue simmering, stirring occasionally, until potatoes are tender, 10 to 15 minutes.
Step 2
Meanwhile, place carrots and 1/2 cup water in a microwave-safe bowl. Microwave on high until carrots are tender, about 5 minutes.
Step 3
Drain grease from beef mixture. Add carrots, juice cocktail, green beans, corn, remaining 1 cup water, salt, and pepper to the pot. Simmer over low heat until flavors are well blended and soup is hot, about 30 minutes.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 268 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat3g | 13% |
| Cholesterol28mg | 9% |
| Sodium756mg | 33% |
| Total Carbohydrate39g | 14% |
| Dietary Fiber6g | 20% |
| Total Sugars9g | |
| Protein13g | |
| Vitamin C38mg | 188% |
| Calcium47mg | 4% |
| Iron2mg | 10% |
| Potassium538mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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