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Beef Vegetable Soup


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  • 1 lb. extra lean ground beef
  • 1 large onion, chopped
  • 1-2 cloves garlic, chopped
  • 12 cups water
  • 2 extra large beef bullion cubes
  • 5-6 carrots, sliced
  • 1 stalk celery, sliced
  • 1-15 oz. can diced tomatoes
  • 1-8 oz. can tomato sauce
  • 2 tsp. chili powder
  • 1 tsp. red pepper flakes
  • 2-3 handfuls pasta (elbow macaroni, etc)
  • 1/2 head cabbage, chopped
  • 1 cup frozen peas
  • 1 cup frozen corn
  • salt and pepper to taste



Step 1

Brown the ground beef, onion, and garlic until beef is done. Add water, bullion cubes, carrots, celery, chili powder, pepper flakes, tomatoes, and tomato sauce. Simmer about 1 hour with lid on but tilted. Add pasta and cabbage and cook til pasta is done (about 10-15 minutes- lid off). Add peas and corn, season to taste and heat through.


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