Mrs. J's Vegetable Beef Soup

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Tomato-based veggie soup that can easily be tailored to fit a vegetarian diet by simply omitting the meat.

Preparation time: 15min
Cooking time: 1hr+

Difficulty: Easy - for beginners
Serves: 12

Dietary guidance: v v n d 

Tags: soup ยท


1 lb. stew meat, cut into smaller chunks
1 bag pearl onions, peeled, then halved or quartered
3 cans tomato soup and 3 cans water to dilute
1 small aluminum can of V8 (sold in 6 packs)
1 can carrots - undrained
1 can corn - undrained
1 can peas - undrained
1 can diced tomatoes - undrained
2 cans diced potatoes - drained and rinsed
2 cans green beans - undrained, cut in half
1 Tbsp Parsley Flakes
3 Tbsp Seasoned Salt, divided


In a skillet, cook the onions and meat and 1 Tbsp of Seasoned Salt together until meat is cooked to your desired readiness and then onions are turning transparent.

When done, put the meat and onions into a LARGE soup pot. Then add all other ingredients in no particular order. Bring to a boil, then simmer on low for a minimum of 1 hour. Serve with biscuits, croissants, etc.

*I accidentally cooked mine overnight (7-8 hours) on low, and the meat was amazingly tender.


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