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Vegetable-Beef Soup

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  • Prep 50 min
  • Total 4 hr 50 min
  • Servings 7
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This bold beef and vegetable soup made from a rich, slow-simmered beef broth is one of Betty's Best!
By Betty Crocker Kitchens
Updated Jun 29, 2006
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Ingredients

  • Beef and Broth
  • 1 ear corn
  • 2 medium potatoes, cubed (2 cups)
  • 2 medium tomatoes, chopped (1 1/2 cups)
  • 1 medium carrot, thinly sliced (1/2 cup)
  • 1 medium celery stalk, sliced (1/2 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 1 cup 1-inch pieces green beans
  • 1 cup shelled green peas
  • 1/4 teaspoon pepper

Steps

  • 1
    Make Beef and Broth. Add enough water to broth to measure 5 cups. Return strained beef and broth to Dutch oven.
  • 2
    Cut kernels from corn. Stir corn and remaining ingredients into broth. Heat to boiling; reduce heat to low. Cover and simmer about 30 minutes or until vegetables are tender.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make beef and broth ahead! This saves time finishing the soup before dinner, and chilling the broth lets the fat rise to the surface and solidify, making it easier to skim and discard.
  • tip 2
    Use 1 cup each frozen whole kernel corn, cut green beans and green peas instead for the ear of corn, 1-inch pieces of green beans and shelled green peas. Add potatoes, tomatoes, carrot, celery, onion and pepper to beef broth. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. Stir in frozen vegetables. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until vegetables are tender.

Nutrition

165 Calories, 3 g Total Fat, 17 g Protein, 21 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
165
Calories from Fat
25
Total Fat
3 g
Saturated Fat
1 g
Cholesterol
35 mg
Sodium
400 mg
Potassium
600 mg
Total Carbohydrate
21 g
Dietary Fiber
4 g
Protein
17 g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
28%
28%
Calcium
2%
2%
Iron
14%
14%
Exchanges:
4 Vegetable; 1 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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